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Pig Shots Recipe

Pig Shots Recipe

July 12, 2021

I would like to share with you my "Pig Shots" recipe, also featured in the "Around Woodstock" magaine. I invite you to try these out and let me know what you think. 

Pig Shots
Glen Barber, Woodstock

A shot glass made of pork, filled with cheese and peppers, dusted with brown sugar and smoked until crisp.

• 2 smoked sausages, cut into disks about ½ inch thick
• 2 pounds of thick sliced bacon, cut in half crosswise
• 2 blocks of cream cheese
• 2 cups of shredded cheddar cheese
• 2 small cans of chipotle peppers in adobo sauce, or use diced chiles
• ¼ cup of your favorite barbecue rub (Bad Byron’s Butt Rub is a good basic rub)
• brown sugar for dusting

Wrap a piece of bacon around the sausage, and pin it with the toothpick. It should look like a shot glass made of pork. The sausage acts as the base, and the bacon as the walls of the “glass.”

Mix all ingredients, except brown sugar, and blend until smooth. Spoon the mixture into a resealable bag, and cut the corner off to make a “country piping bag.” Fill each of your shot glasses with your mixture, and place them in a smoker-safe pan, like cast-iron, or a dish with a lip. Some grease will collect in the pan as you cook. Avoid spilling any into the fire, which can cause trouble. Finally, dust the pig shots with brown sugar. I smoke them with apple wood or Jack Daniels chips at 350 degrees until the bacon crisps up, about 10-15 minutes. Let them cool some before eating, and enjoy.