Pulled Pork Queso Dip by James Brown of Grill Nation

Cook Time

180 mins

Cooking Method

Smoking

Cuisine

Tex Mex

Difficulty

Moderate

Prep Time

45 mins

Servings

8



Ingredients


1/2 bunch Cilantro, Chopped

3 ears Corn, grilled and removed from the cobb

1/2 block Cream Cheese, Room Temperature

3 tbsp Cumin

3 Grilled Jalapenos, diced and seeded

2 tbsp Lime Zest

1 Lime, Juiced

16 ounces Mexican Cheese, Shredded

16 ounces Pepper Jack Cheese, 1" cubes

TT Pit Boss Pulled Pork Rub

4 lbs Pork Shoulder, Bone In

1/2 Yellow Onion, diced



Cooking Instructions


Queso is accepted in every household and that is what inspired this Pulled Pork themed version. Pit Boss Grills Ambassador James Brown (Check out @grillnation on Instagram) put together this decadent BBQ creation based on two of his fan favorites: Pulled Pork and Queso Dip. By combining the two recipes, the flavors of each are brought to a whole new level. Using three different types of cheeses gives the dip a super gooey and delicious flavor. If you and your family want to make something different, we highly suggest giving this BBQ Flavored Queso Dip a try.

Wood Pellet Recommendation

The smoky, savory flavor from our Hickory Blend Wood Pellets will go nicely with the spicy flavors of the Queso Dip. 


  1. Turn on your Pit Boss Grill and set to SMOKE Mode. With the lid open, let the grill run for 10 minutes.
  2. While the grill is heating up, set your Pork shoulder out and bring to room temp.
  3. Score the fat cap and remove silver skin.
  4. Coat with mustard and season every inch with Pit Boss Pulled Pork Rub.
  5. Set your grill temp to 250°F.
  6. Place the pork shoulder on the grill and smoke until it reaches an internal temperature of 165°F. (About 2 - 3 hours)
  7. Remove and wrap in peach butcher paper. Place back in your Pit Boss and bump temp up to 275°F. Smoke until internal temp of 205°F. Pull and rest for thirty mins.
  8. During the resting period prepare your Queso dip.
  9. Chop all cheese into 1” cubes and pre your veggies & herbs for Queso.
  10. Shred the pork.
  11. Place all Queso ingredients in aluminum pan (2-3 inch deep pan). Keep the pork warm but do not add yet.
  12. Place in the Boss at 250°F and smoke for 10-15 mins. Make sure to watch and when the cheese starts to melt into a gooey substance mix everything together. Pull it once completely melted and have a cast iron skillet and pork waiting.
  13. Place pulled pork (about 1 pound) on bottom of the cast iron with a light coat of olive oil or butter.
  14. Pour gooey Queso onto the pulled pork in the cast iron. Quickly add 3/4 bag of Mexican cheese.
  15. Place back in the Pit Boss at 250°F until cheese is melted on top.
  16. Carefully remove the cast iron skillet and grab a few bags of chips to enjoy!


Special Tools


  • Aluminum baking pan
  • Cast iron Skillet (12”)
  • Peach Butcher Paper
  • Wooden Spoon


Bigger. Hotter. Heavier. Tip


You can easily swap the pulled pork with brisket or pulled chicken. Just be sure to use Chop House Steak Rub in place of the Pulled Pork Rub.



Diet Info


  • Flexible Dieting


Get More Pit Boss ®.


Get the Latest Recipes.


Walmart
Lowes
True Value
Amazon
Bed Bath and Beyond
Cabelas
Ace Hardware
Tractor Supply
Academy
HomeDepot
Menards
Canadian Tire
HH
Scheels