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cooked shotgun shells lined on a smoker
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4.25 from 8 votes

Smoked Shotgun Shells

These Smoked Shotgun Shells are manicotti shells loaded with a rich pulled pork cream cheese filling and wrapped in crispy bacon.
Prep Time30 minutes
Cook Time1 hour
Chilling Time2 hours
Total Time3 hours 30 minutes
Course: Main Course
Cuisine: American
Servings: 4 people
Author: Derek Wolf

Ingredients

Shells:

  • 10-12 Manicotti Shells
  • ¼ cup Favorite BBQ Seasoning
  • ½ cup Spicy BBQ Sauce
  • 20-24 Sliced Bacon thin

Filling:

  • ½ cup Finely Chopped Pulled Pork
  • ¼ cup Plain Cream Cheese
  • cup Shredded Cheddar Cheese
  • cup Shredded Jack Cheese
  • 1 tbsp Favorite BBQ Seasoning
  • 2 Jalapeños diced

Instructions

  • Begin by bringing a large pot of water to a rolling boil.
  • Add your manicotti shells to the water to cook for only 1-1.5 minutes (not fully cooked). They should retain most of their hardness and shape.
  • When done, pull them out and let them cool for 10 minutes.
  • In a bowl, mix together all the ingredients for the filling then place it in a large plastic bag and cut off a small corner so that it is easier to pipe the filling into the pasta.
  • Pipe the filling into the past shells and set them to the side once done.
  • Next, lay out two slices of bacon so that they resemble the shape of the number “7”.
  • Add your filled pasta to the top strip of bacon and fold the sides over so they cover the side holes of the pasta. Then, roll the pasta with the other slice of the bacon so that it covers the pasta completely.
  • Do this for all the pasta shells and place on a rack once done.
  • Finally, season the outside of the shells with your favorite BBQ seasoning and place in the fridge for at least 2 hours but ideally 4 hours.
  • Preheat your smoker for 250F indirect cooking. Add some wood chips or wood chunks for added smoke flavor if you desire.
  • Pull the shells out of the fridge and place on the smoker to cook for 1-1.5 hours.
  • When the bacon is looking crispy and darkened, glaze the outside of the shells with your favorite BBQ sauce and continue cooking until the sauce has become tacky and dried.
  • Once the shells are done, pull off and let cool for 10 minutes.
  • Slice, serve and enjoy!

Nutrition

Serving: 4g | Calories: 1151kcal | Carbohydrates: 66g | Protein: 36g | Fat: 83g | Saturated Fat: 30g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 34g | Trans Fat: 0.2g | Cholesterol: 153mg | Sodium: 1833mg | Potassium: 697mg | Fiber: 4g | Sugar: 19g | Vitamin A: 1006IU | Vitamin C: 11mg | Calcium: 294mg | Iron: 8mg