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Side view of smoked BBQ dip with leftover pulled pork in a white bowl surrounded by tortilla chips.
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Smoked BBQ Dip With Leftover Pulled Pork

Turn leftover pulled pork into a creamy and dreamy smoked BBQ dip that'll knock your socks off!
Course Appetizer
Cuisine American
Prep Time 15 minutes
Smoking Time 1 hour
Total Time 1 hour 15 minutes
Servings 8
Calories 403kcal
Author Jason

Equipment

  • Smoker (any type)
  • 9x13 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 13x9 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

Calories: 403kcal | Carbohydrates: 19g | Protein: 17g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 99mg | Sodium: 714mg | Potassium: 213mg | Fiber: 1g | Sugar: 14g | Vitamin A: 1412IU | Vitamin C: 5mg | Calcium: 304mg | Iron: 1mg