More often than not, I make smoked pulled pork just to have leftovers. Can you really call them leftovers in this case? Regardless, I find myself always exploring new ways to use them. This smoked BBQ dip with leftover pulled pork is my glorious new discovery. It’s the kind of dip that makes people gather around the bowl…for about five minutes because that’s how long it lasts!
Ginny loves anything with cream cheese, so I knew this smoked BBQ dip would be a winner. And boy, was I right. There’s a double dose of smokiness here: one from the smoked pulled pork, and then the dip goes in the smoker too.
It’s so easy to make, it’s almost embarrassing. But don’t let that fool you. It’s also insanely delicious. And a good quality BBQ sauce is the cherry on top so to speak. I’m partial to a sweet and smoky one myself.
🛒 Ingredients
- Leftover Pulled Pork (I used leftovers from my smoked pork butt but any pulled pork will do)
- Fiesta Shredded Cheese
- Canned Fire Roasted Rotel
- Cream Cheese
- Sour Cream
- Brown Sugar
- Paprika
- Salt
- Black Pepper
- Garlic Powder
- Onion Powder
- BBQ Sauce (optional garnish)
🔥 Instructions
👉Step 1 – Preheat your smoker to smoker to 300°F.
👉Step 2 – While the smoker is heating up, grab your 9×13″ foil pan.
👉Step 3 – Toss in all the ingredients except the BBQ sauce (we use that one for serving): the chopped leftover pulled pork, fiesta shredded cheese, Rotel (the whole can!), cream cheese, sour cream, brown sugar, paprika, salt, pepper, garlic powder, and onion powder.
👉Step 4 – Once the smoker’s ready, place the pan inside, uncovered. Give it a good stir every 15 minutes. The goals is for everything to melt together.
👉Step 5 – Take the pan out of the smoker after about one hour. I like to drizzle some BBQ sauce over the top, but it’s optional. Then, grab your favorite dippers – tortilla chips are the classic choice, but there are plenty of other options.
❗❗ Recipe Tips & Tricks
📌Meal Prep – You can prepare this dish in advance. Just assemble the ingredients in the pan, cover it with foil, and store it in the fridge for up to three days. Then, you just need to smoke it on the day you plan to eat it.
📌Smoking Wood – You can use whatever smoking wood you want for this recipe. My favorites are oak and hickory. This is a quick smoker recipe and I prefer using a wood that gives a stronger smoke flavor.
📌Pulled Pork – My pulled pork always comes from smoked pork butt and once you try it smoked, you won’t want it any other way! However, any leftover pulled pork is good for this recipe. It doesn’t matter if it was cooked in the Instant Pot, stovetop, slow cooker, or oven.
And if your pulled pork wasn’t smoked you can add a small amount of liquid smoke to amp up the flavors!
🍱 Storage & Reheating
You can store the smoked dip in an airtight container for up to four days. However, I don’t recommend freezing it. It won’t have the same creamy, dreamy consistency after thawing.
Reheating this smoked BBQ dip is easy. Use the microwave, oven, or the stovetop. Your choice!
🧀 Additions & Substitutions
You’ll love how creative you can get with this dip! And sometimes, it’s not about creativity. It’s working with what you have or what’s available in stores.
✔️Cheese – First off, cheese. Fiesta blend usually contains several types of cheese like Monterey Jack, cheddar, queso quesadilla, and asadero cheeses. It’s great, but you can also use a combination of any of the cheeses above. Pepper Jack and smoked Gouda are also excellent options.
✔️Heat – This dip with leftover pulled pork is not spicy but you can always add some heat. You can use hot paprika instead of the mild variety, add a pinch of cayenne pepper, or some sliced jalapeños.
✔️Add-ons – For extra flavor, consider adding some diced onions or green peppers to the mix. You could even throw in some black beans or corn for some added texture. A splash of Worcestershire sauce can also add a nice depth of flavor.
✔️BBQ Sauce – And finally, the BBQ sauce garnish. Use your favorite! Sweet, smoky, tangy – whatever floats your boat. Or, if you’re feeling really wild, you can skip the garnish altogether. It’s your dip, after all.
🍽️ Serving Suggestions
This glorious smoked BBQ dip with leftover pulled pork pairs well with many foods. Let’s start with the classics!
🍟 Dippers
⭐Tortilla chips – My personal favorite!
⭐Pretzel bites – These are also great for dipping, especially if they’re homemade pretzel bites.
⭐Veggies – Carrot sticks, celery, and bell pepper slices for a healthier but still delicious twist.
⭐Toasted bread – Toasted baguette slices or even some good ol’ Texas toast are great for soaking up every last bit of that creamy, smoky goodness.
🌮 Topping
🔸This stuff is amazing on nachos (it’s a no-brainer, really!). It’s also fantastic poured over a smoked baked potato or a plate of hot fries.
🔸I also recommend you try it as a topping for burgers and hot dogs – instant upgrade!
🔸And you definitely won’t regret topping your smoked chicken meat with this dip. It’s such a delicious contrast of textures.
🍲 Other Dishes
👍You can use this as a filling for the ultimate quesadillas or enchiladas. These are a real treat, trust me!
👍It works as a filling for other dishes like stuffed bell peppers or as a base for a creamy pasta sauce. The smoky and cheesy flavors are great for so many recipes and that’s perfect for creative cooking.
What are your favorite ways to serve and use this fantastic smoked BBQ dip with leftover pulled pork? I thoroughly enjoy trying some new combos with it. Let’s chat in the comments!
Smoked BBQ Dip With Leftover Pulled Pork
Equipment
- Smoker (any type)
- 9×13 Foil Pan
Ingredients
- 1 lb Leftover Pulled Pork chopped
- 2 Cups Fiesta Shredded Cheese
- 10 oz Fire Roasted Rotel
- 8 oz Cream Cheese
- 1 Cup Sour Cream
- 1 tbsp Brown Sugar
- 1 tbsp Paprika
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 2 tbsp BBQ Sauce optional garnish
Instructions
- Preheat the smoker to 300°F.
- Set the BBQ sauce aside and add the remaining ingredients to a 13×9 foil pan (pulled pork, shredded cheese, cream cheese, sour cream, rotel, brown sugar, paprika, salt, pepper, garlic powder, and onion powder).
- Place in the smoker, uncovered, for 1 hour, stirring every 15 minutes.
- Remove from the smoker, garnish with BBQ sauce, if desired, and serve with tortilla chips or choose your favorite dipping companion!
Notes
- Store in an airtight container, in the fridge, for up to 4 days. I do not suggest freezing.
- If you would like to make this dish in advance, you can assemble the ingredients in the pan and cover it with foil, without smoking it, and store it in the fridge for up to 3 days, then smoke it on the day you plan to serve.
- Any wood will work great for this recipe. Our favorite is oak or hickory.
Nutrition
Jason’s been firing up the grill for over 30 years after graduating from the US Coast Guard Academy. His love of finely-grilled steak and chicken led him to buy his first Weber grill to put on his apartment patio in 1992. Each military move led to a new grill (a mixture of gas and charcoal) until he fell in love with the Big Green Egg in 2008. Since then, he has added another 4 grills to the collection. Yes, he has a problem. Jason loves smoking in the ceramic BGE with exotic woods including olive wood from Egypt and hard to find varieties such as sassafras and orange wood. Jason takes the term “foodie” to a whole new level, jumping at the chance to take food tours and cooking classes during foreign travels. These have provided inspiration to incorporate new ideas into recipes when he gets back home. He has been featured in Fox News, Parade, Yahoo News, Kansas City Living and more. After retiring from the military and moving to southwest Florida, he has focused grilling and smoking locally sourced meats and fish (read: he likes to catch his own fish!)
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