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Pork Shots

Recipe Credit: Joel Kirk
Pork Shot cooked using the Kettle Kone

A while back we were chatting with Joel on Instagram and happened to ask him what he was cooking. On his BBQ that night was something he called Pork Shots. Intrigued we had to know what they were! When Joel sent us the photo (which we later posted on Insta as a little tease) we knew we needed to try them and that we had to share this recipe with you guys! 

We cooked these on the weekend and they were divine!  So quick and easy to prepare and only 45 minutes in the Weber with the Kettle Kone these will make your taste buds very happy! 

Ingredients:

1 Kransky (we used a cheese one and got 15 portions from it)

15 Rashers of streaky bacon

250g Cream Cheese

150g Shredded mozzarella cheese 

1 Jalapeno diced

A good shake of your favourite BBQ Rub (we used Lane's Garlic)

Directions:

STEP ONE

Prepare the filling for your Pork Shot by combining cream cheese, mozzarella, diced jalapeno and your chosen rub in a bowl and give it a good stir. Set aside 

STEP TWO

Cut the kransky into portions about half an inch thick

STEP THREE

Trim your streaky bacon so its nice and straight and about twice the thickness of your kransky

STEP FOUR

Wrap the bacon around the kransky to form a little shot glass and secure it with a toothpick (or a Grill Pin if you have them)

STEP FIVE

Spoon the cream cheese mixture into each of your Pork Shots

STEP SIX

 Place Pork Shots in a preheated Weber (10-15 minutes preheated) using a Kettle Kone set up for indirect cooking. Place the lid on and cook for 40-45 minutes rotating the lid every 10-12 minutes if you're using a smoking timber for even distribution of the smoke. We used a chunk of Pecan placed directly on top of the charcoal in the Kettle Kone

STEP SEVEN

Enjoy them all yourself or share them with your mates (when we're allowed to do that again after Covid19) but one thing we know for sure is you wont ever cook them just once - they're that good! 


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