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)
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!
