Smoked Pig Shots: A Flavor Explosion in Every Bite

Ingredients

Main Ingredients

• 1½ lbs pork shoulder, trimmed and cubed
• 2 tbsp olive oil

Glaze & Sauce

• ¼ cup pure maple syrup
• 1 tbsp chipotle peppers in adobo, minced
• 2 tbsp apple cider vinegar
• 1 tsp smoked paprika

Seasonings & Garnish

• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper
• 2 tsp fresh rosemary, minced
• 1 tbsp toasted sesame seeds (optional)
• 2 scallions, thinly sliced (optional)

Instructions

Smoking the Pork

1. Preheat the smoker. Set your smoker to 225°F (107°C) and add a blend of hickory and applewood chips. The low temperature infuses the pork with a gentle, aromatic smoke without cooking it through.
2. Smoke the cubes. Spread the seasoned pork evenly on a disposable aluminum tray. Smoke for 30–35 minutes, or until the internal temperature reaches 130°F (54°C). The meat will develop a pink‑ish smoke ring, a visual cue of proper smoking.
3. Rest briefly. Remove the pork from the smoker and let it sit for 5 minutes. This pause prevents overcooking during the skillet finish and keeps the juices locked inside.

Finishing in the Skillet

1. Make the glaze. In a small saucepan, combine maple syrup, minced chipotle, apple cider vinegar, and rosemary. Bring to a gentle simmer for 3 minutes, allowing the flavors to meld and the mixture to thicken slightly.
2. Sear the pork. Heat a large cast‑iron skillet over medium‑high heat. Add a splash of oil, then toss the smoked pork cubes in. Sear for 2 minutes per side until a caramelized crust forms—this adds texture and deepens the smoky flavor.
3. Glaze the shots. Pour the prepared maple‑chipotle glaze over the seared pork. Toss gently, coating each cube. Reduce the heat to medium and let the sauce bubble for another 2–3 minutes, allowing it to cling to the meat and become glossy.
4. Finish and garnish. Remove the skillet from heat. Sprinkle toasted sesame seeds and sliced scallions over the top for crunch and brightness. Serve immediately while the glaze is still shiny.