Ingredients:

  • 8 oz (227g) full fat cream cheese, softened
  • 1 cup (115g) shredded Sharp Cheddar Cheese
  • 1 medium jalapeño pepper, finely minced (seeds removed)
  • 5 lbs (680g) Ground Pork (80/20 blend)
  • 2 Tbsp BBQ Rub (plus extra for coating)
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Garlic Powder
  • 1 lb (450g) thin-cut Bacon (approx. 18-20 slices)
  • 1/2 cup Sweet BBQ Glaze
  • 2 Tbsp Apple Juice or Chicken Stock

Instructions:

  1. Preheat your smoker to a consistent temperature of 250°F (120°C). Select apple or cherry wood for a mild, sweet smoke flavour.
  2. Prepare the filling: In a small bowl, thoroughly mix the softened cream cheese, cheddar cheese, minced jalapeño, 1 Tbsp of BBQ rub, and garlic powder until completely combined.
  3. Mix the meat: In a large bowl, combine the ground pork, the remaining 1 Tbsp of BBQ rub, and the Worcestershire sauce. Mix gently by hand just until the ingredients are incorporated; avoid overworking the meat.
  4. Assemble the shots: Take a tablespoon-sized amount of pork mixture and flatten it into a small patty in your palm. Place about 1/2 teaspoon of the cream cheese mixture in the centre. Carefully fold the pork around the filling, pinching all seams tightly to create a sealed meatball shape. Roll gently to form an oblong 'shot'.
  5. Wrap with bacon: Take one slice of thin-cut bacon and wrap it tightly around the circumference of each pork shot. Secure the overlapping ends with a wooden toothpick inserted horizontally through the centre.
  6. Initial smoke: Place the assembled Pig Shots on the smoker grate (or a wire rack over a baking sheet). Smoke for 90 minutes at 250°F (120°C).
  7. Apply glaze: While the shots smoke, whisk together the sweet BBQ glaze and the apple juice/stock to thin it slightly. After 90 minutes, brush the glaze generously over all sides of the Pig Shots.
  8. Finish cooking: Return the glazed shots to the smoker and continue cooking until the internal temperature reaches 160°F (71°C) and the bacon is rendered and crisp (usually 30–45 minutes more).
  9. Rest and serve: Remove the Smoked Pig Shots from the smoker. Let them rest for 5 minutes before serving warm. Discard toothpicks or leave them in for easy handling.