I have a wonderful pulled pork recipe that I make in my Dutch oven. I always make enough to do great things with the leftovers and when I say great things I am not exaggerating.
Pulled pork goes great with cheese, peppers, tomatoes, corn salsa & chips. Did I say cheese? Of course I think cheese goes great with everything. Don’t you?
Look at all that delish melting cheese and seasoned pork positioned just right to go into my daughters mouth. I am jealous! Where’s my chip! Better yet where are my chips….notice the plural tense.Print
Pulled Pork Queso Fundido
- 1 tablespoon papricka
- 2 tablespoons brown sugar
- 2 tablespoons cumin
- 1 tablespoon chili powder
- 1 teaspoon cayenne pepper
- Pulled Pork
- 1 4-5 lb. pork shoulder roast
- 2–3 tablespoons olive oil
- 1 large whole onion cut in 1/4 inch sliced rings
- 3–4 cloves garlic coarsely chopped
- 1/4 cup brandy
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 1/4 cup chicken broth
- 2 teaspoons liquid smoke
- Queso Fundido
- 1 cup corn
- 1 Roma tomato chopped
- 2–3 tablespoons chopped red onion
- 1 small serrano pepper finally chopped
- 1/3 cup fresh chopped cilantro
- 1 tablespoon lime juice
- 2 1/2 cups Monterey Jack cheese
- 1 cup cheddar
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Tortilla chips
- Combine rub ingredients in sandwich bag. Shake to combine.
- Spread rub all over pork shoulder and allow to sit for at least 30 minutes or overnight in the fridge.
- Preheat oven to 300 degrees.
- Heat 2 tablespoons olive oil in Dutch oven over medium heat and brown pork shoulder on all side. Remove from heat, place on plate and set aside. In same dutch oven heat 1 tablespoon olive oil over medium high heat. Add onions and cook for 10 minutes turning once or twice. Add garlic and cook for an additional 2 minutes. Add brandy and cook until reduced by half approximately 1 minute. Add Worcestershire sauce, soy sauce, chicken broth and liquid smoke. Stir to combine. Remove from heat. Add pork shoulder, cover and cook for 4-5 hours. Pork will pull apart very easily when forked. Allow to cool for 10 minutes then use two forks to shred the pork.
- Preheat oven to 400 degrees
- Combine corn, tomato, red onion, serrano pepper, 2 tablespoons cilantro and lime juice. Allow to sit for 15 minutes.
- Grease 10 inch ovenproof skillet. Add 1 cup Monterey Jack Cheese and 1/2 cup cheddar. Layer with 1 cup pulled pork. Add 1 cup Monterey Jack Cheese and 1/2 cup cheddar. Layer with 1-2 cups pulled pork. Top with the rest of the Monterey Jack Cheese, chili powder, cumin and salsa.
- Bake for 5-10 minutes or until hot and completely melted. Start checking on it after 5 minutes.
- Serve with tortilla chips.
- This makes a full pork shoulder which is enough for another meal or two. You could make pulled pork sandwiches topped with coleslaw or pulled pork pizza.