If you’re searching for a show-stopping appetizer or game day dish that delivers bold flavors, nothing beats the deliciousness of Smoked Shotgun Shells. These BBQ sauce-coated, bacon-wrapped pasta shells are packed with pulled pork, cream cheese, a mix of cheddar and Monterey Jack cheeses, and the heat of fresh jalapeños. Whether you’re serving them as an appetizer or as a hearty main dish, these Smoked Shotgun Shells are sure to impress.

Ingredients for Smoked Shotgun Shells

Manicotti Pasta Shells – The star of the dish, manicotti shells are a type of large, tube-shaped pasta. These can be found uncooked at most supermarkets or online. They’re perfect for stuffing with rich fillings like pulled pork and cheese.

BBQ Seasoning – A good all-purpose BBQ rub, ideally beer-infused, brings a deep flavor profile to the dish. It provides a balance of sweetness, smokiness, and spice to elevate the taste of the shells.

BBQ Sauce – To coat the shotgun shells, a smoky BBQ sauce is essential. The addition of a flavorful BBQ sauce like the Ultimate Guinness BBQ Sauce adds an irresistible tang and sweetness.

Bacon – Thinly sliced bacon is ideal for wrapping the stuffed manicotti shells. This ensures a crispy texture and rich flavor that complements the creamy filling and the smoky pulled pork.

Pulled Pork – A succulent pulled pork filling is what makes these shotgun shells so irresistible. If you don’t have freshly cooked pulled pork, leftovers work perfectly here. For more details on how to make the best pulled pork, consider checking out a pulled pork recipe to get you started.

Cheeses – A blend of cream cheese, sharp cheddar, and Monterey Jack cheese makes the perfect creamy, melty filling. You can also add mozzarella for an extra layer of gooey goodness.

Jalapeños – For a bit of spice, finely diced jalapeños are added to the filling. Adjust the level of heat by leaving the seeds in the peppers or removing them entirely. For those who prefer a milder taste, you can skip the jalapeños altogether.

The combination of smoky pork, creamy cheese, and the crispy texture of bacon creates an unforgettable dish. And if you’re a fan of spicy dishes, the jalapeños take these smoked shotgun shells to the next level.

How To Make Smoked Shotgun Shells

1. Prepare the Manicotti Shells:

The first step in this recipe is to parboil the manicotti shells. This step ensures the shells are flexible enough to stuff but sturdy enough to hold the filling while they cook. Bring a large pot of water to a rolling boil, and drop in the manicotti shells. Boil them for 1 to 1.5 minutes, making sure they remain firm but not fully cooked. After boiling, allow them to cool on a wire rack placed on a baking sheet.

Pro Tip #1: The shells should be somewhat flexible but not completely soft. This balance is important for stuffing them without breaking and ensuring they cook perfectly on the smoker.

2. Make the Pulled Pork and Cheese Filling:

In a large bowl, combine finely chopped pulled pork, cream cheese, shredded cheddar, Monterey Jack cheese, BBQ seasoning, and diced jalapeños. Mix everything until fully combined. For convenience, transfer this mixture into a large plastic ziplock bag. Snip off a corner of the bag to turn it into a piping bag.

Pro Tip #2: If you have trouble filling the shells, use the back of a wooden spoon to gently stuff them. Manicotti shells can be delicate, so handle them with care to prevent tearing.

3. Stuff the Shells:

Carefully pipe the creamy pulled pork mixture into each manicotti shell, making sure to fill each one evenly. To ensure a consistent stuffing, it helps to fill one side of the shell before doing the other.

4. Wrap the Shells in Bacon:

Now, it’s time to wrap the stuffed shells in bacon. Lay two slices of thin bacon on a flat surface so they form a “7” shape. Place the stuffed shell on the top strip of bacon and fold the sides over so they cover the open ends of the pasta. Then, roll the shell in the bacon to completely encase it.

5. Season and Chill:

After wrapping each stuffed shell in bacon, sprinkle BBQ seasoning generously on the outside. This adds even more flavor and a nice crust when cooked. Place the bacon-wrapped shotgun shells on a parchment-lined baking sheet, and refrigerate them for 2 to 4 hours. This chilling time helps the shells set, making them easier to handle during the cooking process.

6. Smoking the Shotgun Shells:

Preheat your smoker to 250ºF for indirect cooking. Add wood chips or chunks to infuse a smoky flavor into the shells. Once your smoker reaches the desired temperature, carefully place the shells on the smoker grate. Smoke them for 1 to 1.5 hours, or until the bacon is crispy and has darkened in color.

7. Add BBQ Sauce:

After the shells are cooked and the bacon is crispy, glaze them with your favorite BBQ sauce. Continue cooking until the sauce has caramelized and become tacky, giving the shells a beautiful, sticky glaze.

8. Let Cool and Serve:

Once the Smoked Shotgun Shells are done, remove them from the smoker and let them cool for 10 minutes. Slice them into bite-sized pieces and serve. These smoky, savory delights are perfect for any occasion!

Storing and Reheating Leftovers

If you have any leftovers, wrap them tightly in plastic wrap and store them in an airtight container in the fridge for up to 3-4 days. For long-term storage, you can freeze them for up to 3 months. To reheat, place the shotgun shells in the air fryer at 375°F for about 10 minutes. Alternatively, you can cover them with foil and bake them at 350°F for 15 minutes until heated through.

FAQs

1. Can I use pre-cooked pulled pork for this recipe?

Absolutely! Using leftover pulled pork is a great way to repurpose your barbecue leftovers. Just make sure it’s shredded finely to mix well with the other ingredients.

2. What can I do if I don’t like spicy food?

If you don’t enjoy spicy food, feel free to omit the jalapeños from the recipe. Alternatively, you can remove the seeds from the jalapeños to reduce the heat.

3. Can I make these in advance?

Yes! You can assemble the Smoked Shotgun Shells and refrigerate them for up to 4 hours before smoking. This allows the flavors to meld and makes it easier to cook them when you’re ready.

4. Can I use a different type of cheese?

Definitely! If you prefer a different cheese, you can substitute the Monterey Jack or cheddar with mozzarella, Gouda, or even a smoked cheese to add an extra layer of flavor.

Simple Smoked Shotgun Shells Recipe

If you’re searching for a show-stopping appetizer or game day dish that delivers bold flavors, nothing beats the deliciousness of Smoked Shotgun Shells. These BBQ sauce-coated, bacon-wrapped pasta shells are packed with pulled pork, cream cheese, a mix of cheddar and Monterey Jack cheeses, and the heat of fresh jalapeños. Whether you’re serving them as an appetizer or as a hearty main dish, these Smoked Shotgun Shells are sure to impress.

Prep Time: 30 minutes
Cook Time: 1 hour
Chilling Time: 2 hours
Total Time: 3 hours 30 minutes
Course: Main Course
Cuisine: American
Servings: 4 people

Ingredients:

Shells:
• 10-12 manicotti shells
• ¼ cup BBQ seasoning
• ½ cup BBQ sauce (spicy)
• 20-24 thin slices of bacon

Filling:
• ½ cup finely chopped pulled pork
• ¼ cup plain cream cheese
• ⅛ cup shredded cheddar cheese
• ⅛ cup shredded jack cheese
• 1 tbsp BBQ seasoning
• 2 diced jalapeños

Instructions:

1. Boil manicotti shells for 1 to 1.5 minutes, just enough to soften them but keep them firm.

2. Let shells cool for 10 minutes.

3. Mix pulled pork, cream cheese, cheddar, jack cheese, BBQ seasoning, and jalapeños in a bowl. Place the filling in a plastic bag and cut off a small corner to pipe the filling into the shells.

4. Wrap each filled shell with two slices of bacon.

5. Season the bacon-wrapped shells with BBQ seasoning, then refrigerate for 2 to 4 hours.

6. Preheat smoker to 250ºF and smoke the shells for 1 to 1.5 hours, until bacon is crispy.

7. Glaze with BBQ sauce and cook until the sauce is tacky.

8. Cool for 10 minutes, slice, and serve.

Nutritional Information (per serving):

Calories: 1151kcal | Carbohydrates: 66g | Protein: 36g | Fat: 83g | Saturated Fat: 30g | Cholesterol: 153mg | Sodium: 1833mg | Fiber: 4g | Sugar: 19g | Vitamin A: 1006IU | Vitamin C: 11mg | Calcium: 294mg | Iron: 8mg