Pulled Pork Queso On My Pitboss Grills Lockhart Pellet Smoker

Labor Day weekend inspired me to release my authentic Grillnation Queso. It involves pulled pork, and some delicious Pitboss Grills seasoning. If you’re like me Pulled Pork makes everything better. I stuck with three different types of cheeses, which you will find out later in the ingredients, that gave it a super gooey and delicious flavor. If your family is like mine or you just want to make something different I highly suggest giving this Queso dip a try.

Ingredients Queso:

-3-4 pound pork shoulder (season with pulled pork rub)

-16 ounces Pepper Jack Cheese, chop into 1” cubes

-16 ounces Monterey Cheese, chop into 1” cubes

-1/2 block cream cheese, room temp

-16 ounces three cheese Mexican

-1/2 yellow onion, diced

-3 Jalapeños, grilled/seeded/diced

-3 ears of corn, grilled and removed from cob

-1/2 bunch cilantro, chopped

-1 can Rotel, Serrano

-2 tablespoons lime zest

-1 whole lime, juiced

-3 tablespoons Cumin

.

Directions:

1)Set your Pork shoulder out and bring to room temp.

2)Score the fat cap and remove silver skin.

3)Coat with mustard and season every inch with pulled pork rub.

4)Set your Lockhart Smoker at 250

5)Smoke until internal temp of 165 (2-3hours)

6)Remove and wrap in butchers paper. Place back in smoker and bump temp up to 275. Smoke till internal temp of 205. Pull and rest for thirty mins.

7)During resting period prepare your Queso dip. 

8)Chop all cheese into 1” cubes and pre your veggies & herbs for Queso.

9)Shred Pork

10)Place all Queso ingredients in aluminum pan (2-3 inch deep pan). Keep Pork warm but do not add yet.

11)Place in smoker at 250 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.

12)Place pulled pork (about 1 pound) on bottom of the cast iron with a light coat of olive oil or butter.

13)Pour gooey Queso onto the pulled pork in the cast iron. Quickly add 3/4 bag of 3 cheese Mexican.

14)Place back in smoker at 250 degrees until Cheese is melted on top.

15)Remove cast iron and grab a few bags of chips to enjoy!

 

LABOR DAY SALES PITBOSS GRILLS