Leftover Pulled Pork Smoked Queso

Cheesy, smoky, and packed with pulled pork this queso recipe is dangerously good!

Course Appetizer

Cuisine American

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 313kcal

Author Jason

Equipment

Smoker (any type will work)
9x13 Foil Pan

Ingredients

1 lb Leftover Pulled Pork chopped
2 lbs Velveeta Cheese cubed
7 oz Gouda cubed
20 oz Fire Roasted Rotel
8 oz Canned Chopped Green Chilies
1 tbs Paprika
1 tsp Coarse Black Pepper
1 tsp Salt
1 tsp Garlic Powder

Instructions

Preheat the smoker to 300°F.
Chop the pulled pork and cut the Velveeta and Gouda into cubes.
Place all the ingredients in a 13x9 foil pan.
Place the pan in the smoker, uncovered, and smoke for 1 hour, stirring every 15 minutes.
Remove from the smoker and serve with tortilla chips or your favorite dipper.

Notes

Make this recipe in advance, uncooked. Simply combine it all in the pan and cover with foil for up to 4 days before smoking. I do not suggest freezing as this adjusts the moisture level.

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 it could change its texture.

This is a thicker dip, but can be thinned out by adding a bit of beef broth. Start with 1/4 cup.

Any smoking wood will work for this recipe, but the best are oak, mesquite, and hickory.

Nutrition