Pulled Pork Cream Cheese Dip
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By Tom Jackson
- Mar 25, 2015

Recipe Items


This is a great recipe for leftover pulled pork, since we’ve never seen that here’s how we make our pulled pork too.
Pulled Pork Cream Cheese Dip Recipe
Ingredients
- 1 Boston butt pork shoulder
- Kosmos Q Pork Soak
- 2 pints beer
- House of Q House BBQ Rub
For the pork:
- 16 oz cream cheese, room temp
- 1/2 cup Holmes Made Raspberry Jalapeno Fruit Spread
- 2 cups pulled pork
- 2 tsp Chili Dawg’s Jalapeño Seasoning
- 1/2 cup green onions, sliced
For the dip:
Instructions
To make the pulled pork, first trim the Boston butt as desired. In an 8 quart Briner Brining Bucket, mix up 3/4 cup Kosmos Q Pork Soak with 2 quarts of water and two pints of beer. Submerge the pork in the brine and place in the refrigerator overnight.
After about 16 hours remove the pork from the brine, pat dry with paper towels and season generously with House of Q House BBQ Rub. Preheat your Yoder Smokers YS640 to 250ºF. You can also light an A-MAZE-N Tube Smoker to add more smoke flavor to the meat. Smoke the shoulder until the internal temperature passes 140ºF. Check the internal temperature with an instant read thermometer like the Maverick PT-75. Remove the pork from the cooker, double wrap the shoulder with foil. Return to the cooker and continue cooking until meat is tender enough to pull. The internal temperature will likely be around 210ºF. Shred the pork by hand or using Bear Paws Pork Pullers.
Whip the room temperature cream cheese and Holmes Made Raspberry Jalapeno Fruit Spread in a stand mixer with the paddle attachment on medium for about two minutes. Then, with a spatula, fold in the remaining ingredients. Continue folding until all ingredients are distributed evenly. Serve with crackers or tortilla chips.












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Posted in Recipes, Appetizers, Pork and Pulled Pork