Our Smoked Spicy Pork Shotgun Shells are a bold, crowd-pleasing appetizer that pairs smoky bacon with a spicy pork filling and tender pasta shells. These bacon-wrapped manicotti shells are stuffed with seasoned ground pork, melty cheeses, and jalapeño for heat, then smoked or grilled until the flavors meld and the bacon is crisp. They make an excellent starter for BBQs, tailgates, or casual gatherings and deliver a satisfying mix of textures and tastes.
Spicy Pork Shotgun Shells
Shotgun shells became a viral favorite in BBQ communities for good reason: they are simple to assemble, grill well, and are endlessly adaptable. In this version, manicotti shells are first softened with a brief boil, then filled with a seasoned pork mixture featuring chili powder, a spicy pork rub, chopped cilantro, and a jarred salsa for moisture and brightness. Shredded mozzarella and cheddar-jack cheeses add creaminess while diced jalapeños bring a fresh kick. Each stuffed shell is wrapped in bacon and finished on the grill or smoker to develop smoky flavor and a crisp exterior.
Why You’ll Love This Dish
- Bold, layered flavors: Smoky bacon, seasoned pork, fresh cilantro, cheese, and salsa combine for a rich, balanced bite.
- Party-ready: These make a shareable, handheld appetizer perfect for groups.
- Straightforward to prepare: Steps are simple—boil, mix, fill, wrap, and grill—making this accessible for cooks of all levels.
- Adjustable heat: Control spice by varying jalapeños and the amount of spicy rub.
- Impressive presentation: Bacon-wrapped shells look great on a platter and always disappear fast.
Browse more Traeger and pellet-grill recipes for inspiration.
Recipe Shopping List
Here’s everything you’ll want to have on hand before you start. Quantities and exact measurements are listed in the recipe card below.
- Manicotti shells
- Ground pork
- Chili powder
- Spicy pork rub
- Fresh cilantro, chopped
- Salsa fresca or a similar tomato-based salsa
- Shredded mozzarella cheese
- Shredded cheddar-jack cheese
- Diced jalapeño peppers (fresh)
- Bacon (slices for wrapping)
This spicy pork rub also works great in chilis and bean dishes.
How To Make This Recipe
Below is an overview of the process so you know what to expect. Follow the full instructions in the recipe card to ensure best results.
- Boil manicotti shells: Bring a large pot of well-salted water to a boil and cook shells 3–4 minutes so they soften but remain firm enough to handle.
- Prepare the pork filling: In a bowl, combine ground pork with chili powder, spicy pork rub, chopped cilantro, and salsa to add moisture and flavor.
- Add cheeses and jalapeño: Fold in shredded mozzarella and cheddar-jack cheeses along with the diced jalapeños for heat and creaminess.
- Fill the shells: Carefully spoon or pipe the pork mixture into each manicotti shell, filling but not overstuffing.
- Wrap with bacon: Wrap each filled shell with a slice of bacon, securing if needed with a toothpick.
- Grill or smoke: Cook the wrapped shells on a preheated grill or smoker at about 350°F for roughly 25 minutes, until the pork reaches 160°F internal temperature and bacon is cooked through.
- Finish for extra crisping: If you prefer crispier bacon, briefly sauté the cooked shells in a hot nonstick skillet for 2–3 minutes per side to render and brown the bacon further.
- Rest then serve: Let the finished shells rest 10–15 minutes so the filling firms slightly, then serve warm with salsa, sour cream, or your favorite dipping sauces.
Pair these with hearty sides like baked beans or coleslaw for a full BBQ spread.
Recipe FAQ
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the oven or on the stovetop until warmed through to preserve texture.
Yes. You can assemble the filled and wrapped shells a day ahead and refrigerate them. It’s best to cook them just before serving so the bacon stays crisp.
Substitute ground pork with ground beef, turkey, or a pork-beef blend. Swap cheeses or use smoked cheese for extra depth. Reduce or omit jalapeños to lower the heat.
Serve This With
- Coleslaw: A tangy slaw cuts through the richness and adds crunch.
- Baked beans: Sweet and savory beans complement the smoky pork and bacon.
- Smoked pulled pork: Serve alongside classic smoked pork for a full meat-forward menu.
- Grilled or smoked salmon: A lighter protein option that pairs well with bold flavors.
More Traeger Recipes
-
Smoked Chicken Chile Verde
-
Italian Meatballs with Creamed Spinach
-
Traeger Bacon Sausage Bites
Meaty Traeger Appetizers
- Smoked Armadillo Eggs
- Spicy Chorizo Jalapeño Poppers
- Traeger Smoked Shotgun Shells
- Grape Jelly Meatballs
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Spicy Pork Shotgun Shells
These spicy, bacon-wrapped manicotti are a great appetizer for any grill session. Serve with salsa, sour cream, or guacamole for dipping. They’re easy to scale for larger groups and adapt well to different proteins and cheeses.
20 minutes
45 minutes
1 hour 5 minutes
Ingredients
- 1 package manicotti shells
- 1 ½ pounds ground pork
- 1 tablespoon chili powder
- 1 tablespoon spicy pork rub
- 1 tablespoon chopped cilantro
- 1 can (7.75 oz) salsa fresca
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar-jack cheese
- ¼ cup diced jalapeño peppers
- 2 pounds bacon
Instructions
- Bring a large pot of well-salted water to a boil. Preheat your grill or smoker to 350°F.
- Boil the manicotti shells for 3–4 minutes to soften. Drain and set aside to cool slightly so you can handle them.
- In a bowl, combine the ground pork, chili powder, spicy pork rub, chopped cilantro, and salsa until evenly mixed.
- Fold in the shredded mozzarella and cheddar-jack cheese along with the diced jalapeños.
- Carefully fill each manicotti shell with the pork mixture, then wrap each filled shell with a slice of bacon.
- Place the bacon-wrapped shells on the grill and cook for about 25 minutes, or until the filling reaches at least 160°F and the bacon is cooked through.
- If the bacon needs extra crisping, finish the shells in a hot non-stick pan for 2–3 minutes per side, turning frequently.
- Let the shotgun shells rest 10–15 minutes before serving to allow the filling to set slightly.
Nutrition Information
Yield: 8. Amount per serving (approximate): Calories 905; Total Fat 72g; Saturated Fat 26g; Cholesterol 161mg; Sodium 997mg; Carbohydrates 24g; Protein 39g.
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