Sort ingredients
rel1028
QR Code
Listen
Pdf
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 ½ 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!