Smoked Pig Shots With Maple Bourbon Glaze: How to Make

These bite-sized wonders are the ultimate handheld party food, guaranteed to steal the show. As you take that first bite, the flavors explode in your mouth, igniting a symphony of savory delight.

Smoked Pig Shots

At first glance, appetizers might seem like ordinary, but oh, how wrong you’d be. That’s when you lay eyes on them: the Smoked Pig Shots. You won’t believe how these little bacon-wrapped wonders can steal the show at any party. Imagine edible, shot-size cups fashioned from thin strips of smoked sausage, each brimming with a creamy filling of smoked cream cheese, chives, and a kick of jalapeño peppers.

It’s a pork lover’s dream come true, packaged in a decadent and delightfully handheld form. It’s not just about the pork, but the perfect blend of textures, the unexpected jalapeño twist, and the sheer fun of these appetizers. Trust me, I’ve seen these Pig Shots turn the quietest gatherings into lively events, sparking conversations and leaving everyone wanting more. 

Choosing the Right Type of Bacon

One of the most important elements in the whole Pig Shots process is the bacon. You can’t just use any old thin stuff – that too wimpy bacon won’t hold the cup shape properly. No, for these decadent treats, you need thick cut bacon, straight out of the fridge for best results.

If your bacon is too thin or has too much fat, it won’t wrap around those sausage slices securely. And if the bacon is too warm, it’ll be a hot mess trying to shape it into those edible cups. Trust me, you don’t want that thin bacon failing on you mid-party.

But what if you’re having trouble wrapping with that thick cut bacon? Simple – just place those bacon strips in the freezer for about 30 minutes. This little trick will help them stay upright without collapsing when you move to add the filling to your Pig Shots. It’ll also help keep everything together as you bite into these smoky, savory bundles of joy.

Making the Shot Glasses 

The base of these incredible Pig Shots is made with smoked sausage. Start by cutting the sausage into 1/2 inch slices. Then, take a piece of bacon and wrap it around each piece of sausage. This will be the sturdy base for your edible shot glasses.

To hold everything together while you work, use a toothpick to secure the sausage and bacon in place. Done! This makes the process much easier, especially if you’re doing a couple at a time.

Once your sausage-bacon bases are prepped, it’s time to move on to the star of the show – the creamy, smoky filling. 

Preparing the Cream Cheese Mixture

Leave the cream cheese on the counter for an hour or longer to get it nice and soft – this will make it ready for the cream cheese filling. Unwrap the cream cheese and combine it with softened cream cheese, sour cream, Colby Jack cheese, and BBQ seasoning in a medium bowl. Stir together until incorporated. Fill a piping bag with the mix.

If you don’t have a piping bag, no problem! Just put the cream cheese filling into a zip-lock sandwich bag and snip off one of the bottom corners. This makeshift piping bag will let you easily pipe the cheese mixture into your Pig Shot bases. Carefully fill each one, being careful not to overfill, since the filling will expand as it cooks in the smoker.

Adding the Finishing Touches

Once filled, spoon about half a teaspoon of diced onions. Put a fresh or pickled jalapeño slice on top of the onions in each shot. This combination of the rich cream cheese and zingy jalapeño slice balances so well and won’t be overly spicy. Finally, sprinkle a bit of BBQ rub over the top to complete these flavor-packed bites.

Get the Smoker Ready

You can use any smoker or grill for these Pig Shots, as long as it’s set up for indirect cooking at around 250°F. If your smoker doesn’t get that hot, you can maintain a lower temperature, but it will just take longer for them to finish cooking. Don’t worry, the results will be worth it.

If your smoker uses a water pan, be sure to fill it up before getting started. Once the smoker is preheated and ready for cooking, carefully transfer your cream cheese-filled Pig Shot bases to the grates or smoker racks.

Smoking the Pig Shots

Smoking these Pig Shots is easy – just line them up on the grill grates and smoke at 250°F for about an hour. For the last 20–30 minutes, increase the temperature to 350°F to really crisp up that bacon.

Note: The filling will expand and ooze out a bit as the Pig Shots smoke, but don’t worry – this is supposed to happen! The main thing is making sure the bacon gets cooked thoroughly while allowing that cheesy filling to get nice and puffy with a golden crust. If the bacon seems to be cooking too fast, you can spritz it with a little water to slow down the cooking process.

Adding a Flavorful Glaze

To really take these Pig Shots over the top, you can make a sweet and sticky glaze by combining bourbon, honey, and maple syrup in a bowl and whisking to combine. In the last few minutes of cooking while they’re still on the smoker, brush this glaze all over the Pig Shots.

If you’re trying to avoid alcohol, you can opt for using your favorite BBQ sauce as a glaze instead. Either way, this sticky coating adds an incredible flavor dimension.

Plating Your Pig Shots

You’ll know these tasty Pig Shots are ready when the bacon is crispy and the cheese filling has turned a beautiful golden brown color. Let them rest for a few minutes to cool slightly before removing the toothpicks. Don’t worry, the bacon will be cooked all the way through, allowing the shots to retain their cup shape without falling apart.

At this point, you can brush on that optional glaze if using, or simply plate them up. These smoky, savory bites are best served warm, making for an incredibly delicious appetizer. Serve them up alongside a homemade pasta salad or your other favorite cookout sides!

Storing and Reheating Leftovers

While these Pig Shots are best enjoyed fresh the same day, any extras can be refrigerated and stored in an airtight container for later. To reheat, simply pop them in the microwave or give them a quick crisp up in the air fryer until heated through. 

Tips & Tricks For Pig Shot Perfection 

1. Use thick-cut bacon and place the bacon strips in the freezer for 30 minutes to help keep them upright when wrapping the sausage pieces.
2. For extra crispy bacon, place the Pig Shots on a wire rack inside the smoker for better air circulation.
3. To save on cleanup, place the Pig Shots on a second rack with a foil pan underneath to catch any grease drippings.
4. Use room temperature cream cheese so it’s soft enough to easily mix and pipe. Cream cheese straight out of the fridge can be too hard to work with. Alternatively, use whipped cream cheese if you prefer a softer texture.
5. Wear gloves or wash your hands thoroughly after handling the hot peppers.

Try breakfast pig shots! Bonus Recipe

If you love these incredibly flavorful and smoky Pig Shots, you have to try my smoked breakfast version! It’s sausage, bacon, egg, and cheese all combined into one delicious, handheld bite. The perfect start to your day or a protein-packed snack. Just let me know if you’d like that recipe as well.

Elevate Your Pig Shots: Flavor Variations

1. For a deeper pepper flavor, use diced poblanos instead of or in addition to the jalapeños.
2. Switch it up by using your favorite variety of smoked sausage.
3. Use full-fat Greek yogurt in place of sour cream. It tastes the same and is a healthier option.

Wrapping It Up

The smoky, savory best pig shots recipe is the ultimate crowd-pleaser for any party or gathering. They’re fun, flavorful, and surprisingly simple to make, proving that good things really do come in small packages. From the crispy bacon exterior to the creamy, spiced filling, every element combines into a handheld delight that’s sure to have guests raving. So fire up your smoker, grab your ingredients, and get ready to experience the magic of Pig Shots. Your taste buds (and your party guests) will thank you!

________________________________

Frequently Asked Questions (FAQs)

Can I make these ahead of time?

Yes, you can prepare the pig shot bases (sausage wrapped in bacon) ahead of time and refrigerate until ready to fill with the cream cheese mixture and smoke. The filling is best piped in right before smoking. Just add the glaze right before serving.

Do I need a smoker, or can I make these in the oven?

While a smoker gives them the absolute best flavor, you can make these in the oven as well. Bake at 350°F until the bacon is crispy.

My filling oozed out a lot during smoking. Did I do something wrong?

No, this is normal! The filling will puff up and expand when smoked. As long as the bacon crisped up, it simply means the cheese filling was nice and creamy.

Can I make these vegetarian?

Absolutely! Instead of sausage, use large jalapeño pepper halves as the base. Fill with the cream cheese mixture and wrap in bacon, or use a vegetarian bacon alternative.

What are some other filling ideas?

Get creative! Try different cheeses, herbs, spices, or even a dollop of your favorite barbecue sauce.

Can I use a different type of pepper? 

Yes! Jalapeños are classic, but feel free to experiment with poblanos, serranos, or even a sprinkle of cayenne pepper for extra heat.

How should I store leftovers?

Refrigerate any leftover pig shots in an airtight container for 3–4 days. Reheat in the microwave or air fryer to re-crisp the bacon before serving.

Smoked Pig Shots With Maple Bourbon Glaze

Recipe by Carmen FoodieCourse: Smoked CuisineCuisine: BBQ

Servings

5

servings

Prep time

30

minutes

Cooking time

1

hour 

30

minutes

Calories

300

kcal

Total time

2

hours 

Bite-sized cups of smoky sausage, wrapped in crispy bacon, filled with a creamy jalapeño kick, and finished with a sweet bourbon glaze – the ultimate party appetizer.

Ingredients

• 8 oz softened cream cheese

• 4 oz sour cream

• 1/4 cup shredded Colby Jack cheese

• 1.5 tablespoons sweet bbq rub

• 12 oz package of sausage

• ¼ onion (diced)

• 1 package thick cut bacon cut in half

• 20 pickled jalapeño slices

• 1/4 cup maple syrup

• 2 oz bourbon

• 2 tablespoons honey

Directions

• Start by cutting the sausage into 1/2 inch slices. Then, take a piece of bacon and wrap it around each piece of sausage. Use a toothpick to secure the sausage and bacon in place.
• Unwrap the cream cheese and combine it with softened cream cheese, sour cream, Colby Jack cheese, and BBQ seasoning in a medium bowl. Stir together until incorporated.
• Fill a piping bag with the mix. If you don’t have a piping bag, put the cream cheese filling into a zip-lock sandwich bag and snip off one of the bottom corners. Carefully fill each one, being careful not to overfill, since the filling will expand as it cooks in the smoker.
• Once filled, spoon about half a teaspoon of diced onions. Put a fresh or pickled jalapeño slice on top of the onions in each shot. Finally, sprinkle a bit of BBQ rub over the top to complete these flavor-packed bites.
• Line them up on the grill grates and smoke at 250°F for about an hour. For the last 20–30 minutes, increase the temperature to 350°F to really crisp up that bacon.
• To really take these Pig Shots over the top, you can make a sweet and sticky glaze by combining bourbon, honey, and maple syrup in a bowl and whisking to combine. In the last few minutes of cooking while they’re still on the smoker, brush this glaze all over the Pig Shots.
• Pig Shots are ready when the bacon is crispy and the cheese filling has turned a beautiful golden brown color. Let them rest for a few minutes to cool slightly before removing the toothpicks. Don’t worry, the bacon will be cooked all the way through, allowing the shots to retain their cup shape without falling apart.
• At this point, you can brush on that optional glaze if using, or simply plate them up. These smoky, savory bites are best served warm, making for an incredibly delicious appetizer. Serve them up alongside a homemade pasta salad or your other favorite cookout sides!