Tequila Lime Pig Shots
Rated 5.0 stars by 1 users
Category
Appetizer
Cuisine
BBQ
Author
Lane’s BBQ
Servings
12
Prep Time
20 minutes
Cook Time
60 minutes
Tequila lime pig shots are a deliciously fun and flavorful appetizer that will elevate any party. The tequila adds a layer of depth, while the lime gives them a refreshing zing. They're also incredibly easy to make and cook up quickly in the oven or on the grill making for effortless entertaining. Whether you're throwing a backyard barbecue or having friends over for game night, these delectable little bites are sure to be a hit. Just make sure to have plenty on hand, as they'll disappear fast!

Ingredients
-
Lane’s Chili Lime Rub
-
Lane’s Fiesta Rub
-
2-4 chorizo sausage links
-
1 pack of thick cut bacon
-
1 block cream cheese. softened or whipped
-
4-6oz pepper jack cheese, shredded
-
2 fresh limes
-
2oz silver tequila
Directions
Preheat grill/smoker to 275ºF. If using a raw chorizo sausage in a casing, smoke that for 20-30 minutes until fully cooked before assembling the shots.
Slice chorizo links into ½ -¾” thick coins. Wrap each coin with a half slice of bacon and secure with a toothpick. Season the outside with Chili Lime Rub(It’s easier to season before the filling goes in).
In a mixing bowl, combine the cream cheese, pepper jack cheese, juice of 1 lime, tequila, and a generous shake of Fiesta Rub. add this mixture to a piping bag or gallon size zip-top bag with one corner clipped off to make a piping bag.
Fill each shot with the filling mixture just shy of completely full as the filling will expand as it cooks.
Smoke for 30-45 minutes or until bacon has reached your preferred doneness.
Garnish with a small lime wedge and/or cilantro and enjoy!
Recipe Note
- Tequila is optional and doesn't have to be substituted for.
- Use your favorite shredded cheese in place of pepper jack.
- These go great dipped in Sorta White sauce, salsa verde, or salsa roja.
2 comments
Jason @ Lane's
Jill, you would cook them at the same time and temps as on the smoker. Just make sure you have a pan under them so any grease or cheese doesn’t fall into the oven.
Jill Roberts
How would you cook these in the oven?
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