Pig Shots
Equipment
- Piping bag or Ziploc bag
- Grill mat or cooking grate
- Apple Blend Wood
Ingredients
- 1 lb Bacon
- 1 package Ring polish sausage
- 1 1/2 blocks Cream cheese
- 1/2 cup Leftover smoked meat chopped
- 2 T Dizzy Pig Pineapple Head
- 1/2 cup Crushed pineapple
- 1/4 cup Maple Syrup
- Smoking Guns Sweet Heat or Smoking Guns Gunpowder
- 1 Jalapeño optional
Instructions
- Cut sausage into ½" thick coins.
- Cut bacon in half. Wrap around each sausage coin to make a shot glass.
- Cover outside of shot glass with Smoking Guns rub of choice.
- Make cream cheese filling by mixing cream cheese, smoked meat, crushed pineapple, maple syrup and Dizzy Pig Pineapple Head until well blended.
- Put mixture into piping bag or gallon ziplock bag and fill each shot about 2/3 full.
- Top with jalapeño slices if you want a little spice.
- Place pig shots on grill mat with holes or cooking grate.
- Smoke for 60-90 minutes 300º or until fully cooked
- Enjoy!
Notes
We used leftover pulled pork, but you could use any leftover meat, such as rib meat, brisket, pork, ham, etc.
This recipe makes about 30 shots.
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