Chorizo Bacon Cheddar Pig Shots

Why You'll Love This Recipe

These pig shots use chorizo in the cheese filling rather than leaving it as a separate sausage layer. The filling combines the smoked cream cheese, shredded Gruyère, and cooked chorizo before it goes into the bacon-wrapped sausage pieces.

Watch How to Make It

Jalapeño coins are added over each filled pig shot before the final smoke, and honey goes on after they are removed. That gives every portion the same sequence of filling, jalapeño topping, smoking, and honey finish.

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Ingredients You'll Need

The edible ingredients are chorizo, jalapeños, cream cheese, Gruyère cheese, bacon, sausages, BBQ pecan seasoning, and honey for the finish. The cream cheese is seasoned with the BBQ pecan seasoning before it is smoked.

Use 1 pound of chorizo, 2 jalapeños, 8 ounces of cream cheese, 4 ounces of Gruyère, 16 ounces of bacon, 6 sausages, and 2 tablespoons of BBQ pecan seasoning. Honey is added over the pig shots after smoking.

How To Make It

Preheat oven or smoker to 325 degrees. In a pan, cook chorizo and drain grease, set to the side.

Season and smoke block of cream cheese for 15 minutes while shredding Gruyère cheese. Chop sausages into 3/4 inch pieces and wrap in bacon, secure with a toothpick.

Remove cream cheese from smoker and in a mixing bowl combine cheeses and chorizo. Place mix into a ziplock back and cut off corner.

Squeeze filling into each pig shot. Chop jalapeños into coins and then top pig shots before placing them into smoker for 20 minutes.

Remove and top with honey. Enjoy. Serving & Variations

Serve the pig shots after the honey is added. The creator's method finishes each one with honey only after the 20-minute smoking time.

The jalapeños are used as coins on top of the filled pig shots, rather than being combined into the cream cheese and chorizo filling. Keeping that order follows the original assembly process from Around The Fire Cooking. These Chorizo Bacon Cheddar Pig Shots follow a straightforward sequence of smoking the seasoned cream cheese, making the chorizo and Gruyère filling, and smoking the assembled portions before adding honey.

Recipe created by Around The Fire Cooking for Trust Me Try It.

Wrapping Up

The process includes two smoking stages. First, the cream cheese is seasoned and smoked while the Gruyère is shredded, then the assembled pig shots return to the smoker with jalapeño coins on top.

Chorizo Bacon Cheddar Pig Shots

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 8

Ingredients

• 1 lb chorizo
• 2 jalapeno
• 8 oz cream cheese
• 4 oz gruyere cheese
• 16 oz bacon
• 6 sausages
• 2 tbsp bbq pecan seasoning

Instructions

• Preheat oven or smoker to 325 degrees.
• In a pan, cook chorizo and drain grease, set to the side.
• Season and smoke block of cream cheese for 15 minutes while shredding Gruyère cheese.
• Chop sausages into 3/4 inch pieces and wrap in bacon, secure with a toothpick.
• Remove cream cheese from smoker and in a mixing bowl combine cheeses and chorizo.
• Place mix into a ziplock back and cut off corner.
• Squeeze filling into each pig shot.
• Chop jalapeños into coins and then top pig shots before placing them into smoker for 20 minutes.
• Remove and top with honey.
• Enjoy!