Smoked shotgun shells are cannelloni pasta stuffed with pulled pork, melty cheeses, and jalapeño, then wrapped in crispy bacon. Smoked until the bacon is crisp and finished with a brush of barbecue sauce, these make an irresistible appetizer for game day or any cookout.
Recipe Highlights
- ⏱️ Ready in: About 3 hours (includes chilling and smoking time)
- 🍽️ Makes: 6 shells (double the recipe for 12)
- 👩🏽🍳 Difficulty: Easy
- 🥓 Flexible Fillings: Works well with pulled pork, shredded chicken, brisket, or ground beef. Great for using leftovers.
These bacon-wrapped, cheese-filled cannelloni shells are smoky, saucy, and disappear quickly at parties. We used pulled pork and a Memphis-style BBQ sauce for a classic Southern flavor, but the filling can be adapted to your pantry and preferences.
Make Ahead Tip
Assemble and wrap the shells the day before, refrigerate overnight, then smoke just before serving for an easy finish.
What You’ll Love About This Recipe
- Entertaining: Ideal finger food for game day or casual gatherings.
- Make-Ahead Friendly: Prep the night before to save time on the day of serving.
- Textural Contrast: Tender pasta and filling, crisp bacon, and sticky BBQ glaze in every bite.
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Ingredients
- Cannelloni shells: Best for stuffing; manicotti can be used but are larger.
- Cheeses: Cream cheese, white cheddar, and pepper jack create a creamy, flavorful filling. Swap cheeses to suit your taste.
- Jalapeño: Adds heat and brightness—remove seeds for a milder result.
- Bacon: Thin-sliced bacon crisps up nicely on the smoker; avoid thick-cut if you want it crisp in a reasonable time.
See the recipe card below for exact quantities and full ingredient details.
Recipe Variations
You can swap the pulled pork for shredded chicken, brisket, ground sausage, or seasoned ground beef. Buffalo-style chicken, crab, shrimp, or crawfish are excellent alternatives for a different flavor profile.
How to Make Smoked Shotgun Shells (Step-by-Step)
Step 1: Parboil the cannelloni for 1–2 minutes, then cool on a wire rack for about 10 minutes so they’re pliable but not falling apart.
Step 2: Mix the filling: chopped pulled pork (or your chosen protein), softened cream cheese, shredded white cheddar, pepper jack, diced jalapeño, and BBQ rub until combined.
Step 3: Carefully stuff each shell from both ends using a spoon or your fingers, packing the filling without cracking the pasta.
Step 4: Wrap each shell with two half-slices of bacon—one around the shell and one lengthwise to help seal the ends. Season with a little more BBQ rub and chill for at least 2 hours (or up to 24).
Step 5: Smoke at 250°F for about 1 hour, until the bacon is crisp. Brush with BBQ sauce and smoke 5–10 minutes more to set the glaze.
Step 6: Let rest for 10 minutes, then serve with extra BBQ sauce for dipping.
What to Serve with Shotgun Shells
These pair beautifully with classic BBQ sides such as Southern potato salad, coleslaw, baked mac and cheese, or baked beans. They also work well as part of an appetizer spread with dips and pickles.
Storage Instructions
- Refrigerate: Store cooled shells in an airtight container for 3–4 days.
- Reheat: Warm in a 325°F oven until heated through or re-crisp in an air fryer.
Smoked Shotgun Shells FAQs
Yes. Parboiling softens the pasta enough to fill without cracking; it finishes cooking during smoking.
Yes. Manicotti are larger, so yield fewer servings per box.
Chill at least 2 hours, up to 24, to help the bacon firm up and prevent the filling from leaking.
More BBQ Appetizer Recipes
If you enjoyed this recipe, try other BBQ appetizers like smoked queso, pork belly burnt ends, smoked chicken wings, or party ribs for your next gathering.
If you try these Smoked Shotgun Shells, please leave a rating and share your experience in the comments.
📖 Recipe
Smoked Shotgun Shells Recipe
Krysten Wilkes & Marrekus Wilkes
Ingredients
- 6 Cannelloni shells
- ½ cup pulled pork chopped
- ¼ cup cream cheese softened
- ⅛ cup white cheddar cheese shredded
- ⅛ cup pepper jack cheese
- 1 jalapeño diced
- 1 ½ teaspoon BBQ rub
- 10 slices bacon halved
- ½ cup BBQ sauce
Instructions
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Parboil the pasta: Bring a large pot of water to a boil. Add the shells and cook for 1–2 minutes until slightly softened. Remove and cool on a wire rack for 10–12 minutes.
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Mix the filling: In a bowl combine pulled pork, cream cheese, shredded cheeses, diced jalapeño, and BBQ rub until evenly mixed.
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Stuff: Fill each shell from both ends using a spoon, packing the filling gently so the pasta doesn’t crack.
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Wrap in bacon: Wrap one half-slice of bacon around the shell, then place a second half-slice lengthwise to seal the ends.
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Chill: Refrigerate the wrapped shells for at least 2 hours or up to 24 hours to firm them up.
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Preheat the smoker: Prepare for indirect heat and bring the smoker to 250°F.
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Smoke: Place shells on a wire rack over the grates and smoke for about 1 hour, or until bacon is crisp.
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Sauce: Brush with BBQ sauce and smoke 5–10 minutes more to tack up the glaze. Remove and rest 10 minutes.
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Serve: Arrange on a platter and offer extra BBQ sauce for dipping.
Notes
- Use a wire rack: It makes moving the shells on and off the smoker much easier.
- Portion size: If you stuff shells generously, doubling the recipe yields about 10–12 shells.
- How to stuff: A spoon works best—press the filling in gently with your fingers rather than using a piping bag.