Leftover Pulled Pork Smoked Queso

I always find myself a bit too excited when having a mountain of leftover pulled pork. You can use it for so many amazing recipes, enter my newest addiction: leftover pulled pork smoked queso. It’s ridiculously easy, outrageously delicious, and well…just plain awesome!

All leftover pulled pork is good pulled pork. And I know not everyone has a smoker but if you do, using anything else to cook it is practically a crime against barbecue, right?

I vouch for using smoked pulled pork in this queso (my go-to is this easy smoked pork butt). It’s a double dose of smoky goodness that makes this dip irresistible. If my son Spencer were here when I made it he would have probably inhaled the whole thing before I even got a chip in there.

Now, let’s see what we need to make this happen!

🛒 Ingredients

• Leftover Pulled Pork
• Velveeta Cheese
• Gouda
• Canned Rotel Tomatoes
• Canned Green Chilies
• Paprika
• Black Pepper
• Salt
• Garlic Powder

🔥 Instructions

👉Step 1 – First things first, fire up your smoker to 300°F.

👉Step 2 – While that’s heating up, chop the leftover pulled pork and cube the Velveeta and Gouda.

👉Step 3 -Then, grab your 9×13″ foil pan and toss in all the ingredients: the leftover pulled pork, the Velveeta and Gouda, the Rotel and green chilies (don’t drain ’em, we want that flavor!), and all those spices. Paprika, black pepper, salt, and garlic powder.

👉Step 4 – Once the smoker’s up to temp, slide the pan in there, uncovered. There is no need to mix the ingredients yet.

👉Step 5 – Now, here’s the important part: give it a good stir every 15 minutes as it smokes. We want everything to melt together into a smooth, cheesy, smoky dream. This will take about an hour.

👉Step 6 – After an hour, the queso should be bubbly and delicious. Take it out of the smoker and let it cool just a tad before serving.

❗❗ Recipe Tips & Tricks

📌Meal Prep – This recipe is meal-prep friendly. You can cut and measure all of the ingredients, place them in the pan, cover it with aluminum foil, and keep it in the fridge up to 4 days before smoking. Don’t freeze the uncooked queso ingredients – they won’t have the same texture or moisture after thawing.

📌Dip Consistency – This queso is designed to be a thicker dip. We love it this way, but if you prefer it thinner you can add a bit of beef broth. Start with 1/4 cup and add more as needed to get to the desired consistency.

📌Smoking Wood – This is a quick smoker recipe, so I recommend wood that delivers a stronger smoke flavor. Oak, mesquite, or hickory are my favorites. However, you can always choose a milder wood – check out my free printable smoking wood chart for more options!

🍱 Storage & Reheating

Once smoked, store in an airtight container for up to 4 days. You can freeze this for up to 3 months in an airtight container. However, be aware that this could change its texture.

Reheat it in the microwave, oven, or even the stovetop. If it’s too thick, you can add a splash of beef broth or beer to thin it.

🧀 Additions & Substitutions

This smoked queso really hits the spot for me! But sometimes you have to work with what you have. So, if you get a sudden itch to experiment in the kitchen that’s fine too.

✔️Cheese – First off, you can totally swap out the Gouda for another cheese that melts well. Monterey Jack, pepper jack (if you like a little kick), or even some smoked cheddar would be fantastic. Just remember, the better the cheese, the better the queso.

✔️Add-ins – if you’re feeling adventurous, try other mix-ins to the queso. Diced jalapeños, black beans, corn… the possibilities are endless! Just don’t go too crazy, we still want that pulled pork to shine.

✔️Other Meats – Now, if you happen to have leftover smoked brisket instead of pulled pork (hey, it happens!), that’s another fantastic choice. This smoked brisket and beer queso is one of our favorites and we’ve done it so many times I lost count.

And even if you don’t have any leftovers, you can whip up a mean smoked queso with sausage in no time. It’s a quick and easy way to get your queso fix. Both are winners in my book.

🍽️ Serving Suggestions

⭐Dippers – For me, tortilla chips are the unbeatable queso dipper. For those watching their carbs, pork rinds are a surprisingly tasty option.

Pretzels and pretzel bites add a nice salty crunch, and if you’re feeling like you should go healthier, you can even dip some veggies in there.

Carrot sticks, celery sticks, bell pepper slices… it’s like a healthy queso party! Toasted bread or crackers are also great for soaking up every last bit of deliciousness.

⭐Topping – But this queso isn’t just for dipping. Think about using it as a topping for nachos, baked potatoes, or even a big ol’ plate of fries.

⭐Filling – It’s also fantastic as a filling for quesadillas or enchiladas. Trust me, it takes these dishes to a whole new level.

⭐Drinks – An IPA or a crisp lager would be my top picks. If you’re not a beer drinker, a margarita or even a glass of iced tea would be a great choice. Just make sure it’s something cold and refreshing to balance out the richness of the queso.

Now it’s your turn. Do you have a family favorite queso recipe? How do you like to serve it up? Tell me all about it in the comments!