PULLED PORK QUESO DIP RECIPES

Steps:

• Preheat the oven to 300°F. Stir together the salt, black pepper, smoked paprika, ground cumin, garlic, and brown sugar. Pat the rub evenly over the cubes of pork, then place in a lightly greased cast-iron skillet or baking dish. Allow to rest for 30 minutes then roast uncovered for 1 1/2 hours to 2 hours or until a fork can easily pierce the meat and the coating is crisp and dark.
• When cool enough to handle, shred the meat with two forks or your hands. If you want a sauce on your meat, toss the pork with your preferred barbecue sauce.
• Meanwhile, to make the queso, in a 2-quart saucepan, heat the butter on medium-low. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 30 more seconds.
• Whisk together the cornstarch and chicken broth until well combined then pour into the pot. Bring to a simmer, stirring constantly, and cook for a couple of minutes until the mixture begins to thicken.
• Add the cheese, turn down the heat to low, and cook, stirring, until the cheese is melted. Stir in the green chiles, cumin, and cayenne then taste and adjust seasonings, adding salt if needed.
• Transfer the queso to a serving bowl, a slow cooker, or a chafing dish over a flame. Top with the pulled pork and pico de gallo. Serve warm with tortilla chips.

Steps:

• Preheat the oven to 300°F. Stir together the salt, black pepper, smoked paprika, ground cumin, garlic, and brown sugar. Pat the rub evenly over the cubes of pork, then place in a lightly greased cast-iron skillet or baking dish. Allow to rest for 30 minutes then roast uncovered for 1 1/2 hours to 2 hours or until a fork can easily pierce the meat and the coating is crisp and dark.
• When cool enough to handle, shred the meat with two forks or your hands. If you want a sauce on your meat, toss the pork with your preferred barbecue sauce.
• Meanwhile, to make the queso, in a 2-quart saucepan, heat the butter on medium-low. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 30 more seconds.
• Whisk together the cornstarch and chicken broth until well combined then pour into the pot. Bring to a simmer, stirring constantly, and cook for a couple of minutes until the mixture begins to thicken.
• Add the cheese, turn down the heat to low, and cook, stirring, until the cheese is melted. Stir in the green chiles, cumin, and cayenne then taste and adjust seasonings, adding salt if needed.
• Transfer the queso to a serving bowl, a slow cooker, or a chafing dish over a flame. Top with the pulled pork and pico de gallo. Serve warm with tortilla chips.