Ingredients
Scale
- 2 pounds of skinless pork belly
- 12 slices of thick cut bacon
- 1 block of cream cheese
- 1/2 cup sour cream
- 1/2 cup cheddar cheese
- 2 tbsp minced garlic
- 2 tbsp pickled jalapeños
- 3 tbsp BBQ rub
- 1/4 cup maple syrup
Instructions
- Cube pork belly into 1.5 x 1.5 inch cubes
- Use yellow mustard as a binder and season the pork belly with a BBQ Rub.
- Smoke the pork belly at 225°F for 3 hours.
- Combine and mix the ingredients for the filling in a bowl then place in a piping bag.
- Pull them off the smoker and wrap them with thick cut bacon and place a tooth pick through the bottom to secure the bacon.
- Stuff the pig shots with filling then place them back on the wire rack.
- Place the wire rack back on the smoker at 275°F for another hour until the bacon crisps up
- Drizzle some maple syrup on top the last 15 minutes of the cook.
- Serve and enjoy warm!