Pineapple Cream Cheese Pig Shots
These Pineapple Cream Cheese Pig Shots are the perfect appetizer for holiday dinner parties and potluck summer BBQs. Everybody loves a good appetizer and when that appetizer includes bacon, well, let's just say you'd better make a double batch just to be safe. These pig shots are beyond tasty and won't last long.
Prep Time15 minutes mins
Cook Time1 hour hr 15 minutes mins
Total Time1 hour hr 30 minutes mins
Course: Appetizers
Cuisine: Barbecue
Keyword: Pig Shots
Servings: 20 people
Preheat the smoker. Preheat your smoker to 300 degrees F. This method is also adaptable for the oven if you don't own a smoker. Simply preheat to the same temperature.
Make the pig "shot glasses." Slice the sausage into 1/2 inch thick rounds. Wrap each slice of sausage with a half of a slice of bacon so it forms a little "shot glass" of meat. Season the shots with the sweet rub.
Make the pineapple cream cheese filling. In a medium bowl, beat together the cream cheese, brown sugar, and most of the pineapple chunks, reserving a couple of tablespoons of the pineapple to top the shots with later.
Fill the pig shots. Transfer the cream cheese mixture to a quart sized zip top bag and snip off the bottom corner. Fill each shot glass with some of the mixture, leaving just a little room at the top. Spoon the remaining crushed pineapple into the top of each shot and season them all again with a little sweet rub.
Smoke the pig shots. Carefully transfer the shots to the grill grates (or a foil lined pan if using your oven) and cook for 75-90 minutes, or until the bacon gets crisp.
Serve warm. Serve the pineapple cream cheese pig shots warm with plenty of napkins. Enjoy!
Calories: 127kcal | Carbohydrates: 9g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 153mg | Potassium: 77mg | Fiber: 1g | Sugar: 7g | Vitamin A: 53IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg