This smoked pulled pork queso combines the classic, cheesy flavor of queso dip with tender pulled pork. Then, it smokes it to give it an even deeper flavor. It’s perfect for any party, and it always brings everyone back for more!
I have a huge variety of delicious dips in my recipe box. They’re the hallmark of any good party, and one of my favorite variations is this spicy queso dip full of cheesy flavor and a nice kick of heat.
As any of you long-time readers out there know, I also love getting creative with recipes. I love using leftovers to create new dishes, especially when those leftovers are as versatile as something like Dutch oven pulled pork.
For this smoked pulled pork queso dip, I combined my love of spicy queso, the versatility of pulled pork, and the fun of getting creative in the kitchen to create a rich, cheesy dip that’s full of meaty flavor and a pop of heat thanks to diced pickled jalapenos. It’s so good, and I know you’re going to love it.
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Why You’ll Love This Recipe
- Limited Ingredients: All you need is pulled pork and a handful of simple ingredients you can find in any grocery store. They might even be in your kitchen right now.
- Easy: This recipe involves nothing more than throwing everything into a pan and letting the smoker do the work.
- Meaty and Cheesy: The combination of pulled pork and classic queso creates a cheesy, meaty dip perfect with all your favorite dippers.
- A Tasty Twist: Smoking the queso gives it a deep, complex flavor you won’t achieve any other way.
- Great for Meal Prep: This dip is freezer-friendly, allowing you to make a double batch and freeze some for future use.
Ingredients
You’ll find all the ingredients and their exact amounts in the recipe card at the bottom of the post.
Variations
- Pulled Pork: You can also use leftover brisket to create a delicious smoked brisket queso variation. Cooked ground beef or chorizo would also work well.
- Cheese: Cheeses like American, Gouda, Cheddar, Queso Blanco, and Cotija will all work.
- Extra Spicy: For an even hotter flavor, use fresh, diced jalapenos in place of pickled jalapenos.
- Mild: Omit the pickled jalapenos for zero heat.
- Pico de Gallo: You could also use salsa if you prefer.
- Oven Baked: If you do not have a smoker, this can be made in the oven. Bake at 400 degrees for 20-25 minutes.
How to Make Smoked Pulled Pork Queso
Step 1: Combine the dip ingredients in an 8-inch cast-iron skillet or an 8×8 foil pan.
Step 2: Smoke at 275 degrees until the dip is hot, melty, and bubbly, stirring halfway through.
Tips
- Cut your cheese into small chunks of approximately the same size to ensure it melts at a uniform speed.
- There’s no need to reheat the pulled pork before adding it to the pan.
- Wash your hands after handling the jalapenos and never touch your face.
- Use a bold wood like mesquite, hickory, or oak. The dip takes less than 30 minutes to cook, so you need a strong smoke to impart good flavor.
Smoked Pulled Pork Queso FAQ
Cheeses that are smooth and creamy when melted, like American, Monterey Jack, Queso Oaxaca, Asadero, and Chihuahua, are all perfect for pulled pork queso. The flavor of cheddar works well, too, but it should be mixed with another cheese to prevent separation.
Because the queso will smoke for less than 30 minutes, it’s important to use wood with a stronger smoke, so all that tasty flavor permeates the dip. Choose woods like oak, mesquite, or hickory.
If the queso is too thick for you, just add a little more milk to the skillet and stir until fully incorporated to thin it out a little.
More Pulled Pork Recipes
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Smoked Pulled Pork Queso
Ingredients
- 2 cups leftover pulled pork
- 1½ cups Velveeta, cubed
- 1 ½ cups American cheese, cubed
- ¾ cup milk
- ½ cup Pico de Gallo
- ¼ cup diced pickled jalapenos
Instructions
Smoker Instructions
- Preheat the smoker to 275° and place all the ingredients into an 8 inch cast iron pan or 8×8 foil pan.
- Smoke for 25-30 minutes until the cheese is hot, melted and bubbly, stirring halfway through.
- Carefully remove from the oven and serve hot.
Oven Instructions
- Add all the ingredients into an 8 inch cast iron pan.
- Bake in a 400 degrees preheated oven for 20-25 minutes, stirring halfway through.
Notes
- Refrigerate in an airtight container for up to 3 days.
- Pulled pork is good for about 4 days, so adjust your queso storage time accordingly to the date you originally made the pulled pork.
- Chill the queso in the fridge, then freeze it for up to 3 months in an airtight, freezer-safe container.
- To reheat the queso, defrost it if frozen. Then cook it in a saucepan over medium-low heat until warm, or microwave individual portions at 1-minute intervals.
- Cut your cheese into small chunks of approximately the same size to ensure it melts at a uniform speed.
- There’s no need to reheat the pulled pork before adding it to the pan.
- Wash your hands after handling the jalapenos and never touch your face.
- Use a bold wood like mesquite, hickory, or oak. The dip takes less than 30 minutes to cook, so you need a strong smoke to impart good flavor.
Nutrition
Creamy, smoky, and packed with flavor. The bowl was empty fast!
What a delicious and fun recipe for game day! This is definitely going to be a hit at the gathering…love a cheesey dish!
I know the guys loved this dip cause there werent any left after watching the football game. They want this again for Superbowl!
So good. I actually made brisket the other day to try another of your brisket recipes, and I used the rest for these. Tasty.
Now, this is what I call queso! I love all the meaty, cheesy goodness.