PIG SHOTS

PIG SHOTS

INGREDIENTS

  • 8 oz Softened Cream Cheese  

  • 1/3 Cup Shredded Cheddar Cheese 

  • ¼ Cup Jalapeño – Seeded and Diced 

  • 1 Chorizo Sausage 

  • 1 lb. Miesfelds Bacon

  • 2 Tbsp Saints & Sinners Competition Pork Seasoning 
    *Available @ Destination Bar-B-Q*

INstructions

  1. Set smoker to 375°F. 

  2. Cut the Chorizo into 1-inch pieces. Cut your bacon in half lengthways. Wrap your cut bacon around the Chorizo, making sure to overlap the bacon. Secure with toothpicks.  

  3. Take the softened cream cheese, cheddar cheese, diced jalapeños, and the BBQ rub and mix in a bowl until well combined. 

  4. Place the mixture into a piping bag or a sandwich bag (snip the corner off), pipe the mixture on top of the sausage, and fill just below the top of the bacon. 

  5. Place the shots on your smoker for 30-45 minutes until the bacon is fully cooked and the cheese filling is puffed and golden. 

  6. Remove the pig shots from the smoker. Let them cool for a few minutes and then remove the toothpicks.