Cheesy Bbq Pulled Pork Dip Food

CHEESY BBQ PORK DIP

Steps:

• Preheat oven to 350 degrees. Grease an 8x8-inch casserole dish or cast iron pan.
• In a medium bowl, stir together cream cheese and sour cream until smooth.
• Add Farm Rich Smokehouse Pulled Pork BBQ, half the cheddar cheese, half the Pepper jack cheese, all of the garlic salt, and half the green onion. Stir to combine.
• Transfer to prepared baking dish and sprinkle remaining cheese on top. Bake for 15 to 20 minutes or until hot. Sprinkle remaining green onions on top and serve with corn chips or tortilla chips.

PULLED PORK DIP

Steps:

• Preheat oven to 350°F°.
• In a mixing bowl combine pork, cream cheese, sour cream, ranch dressing, barbecue sauce, and 1 cup of cheddar cheese.
• Spread mixture into a lightly greased 8x8 baking dish.
• Top the dip with chopped green onion and remaining cheese.
• Bake for 25-30 minutes or until bubbly.

PULLED PORK DIP

Steps:

• Preheat oven to 350f.
• Add pulled pork to the bowl of your stand mixer fitted with the paddle beater. Beat the pork on medium-high speed to break up the pork into smaller pieces.
• Add softened cream cheese, sour cream, bbq sauce, garlic and shredded cheddar. Beat well to until combined, scraping down the sides of the bowl as required.
• Transfer the pulled pork dip to a 10" cast iron skillet or 9 x 9" baking dish, and top with the mozzarella cheese and jalapenos.
• Bake at 350f for 25-30 minutes, until the dip is hot and the edges are starting to brown.
• Optional but recommended, broil the dip at 450 degrees for 2-3 minutes, or until the mozzarella has completely melted and bubbling.
• Remove from the oven and serve with tortilla chips, crackers, sliced baguette, pita chips or veggies!

BBQ PULLED PORK AND CHEESE ROLLUPS

Steps:

• Preheat the oven to 275 degrees F. Place a rack in a roasting pan.
• For the spice rub: Combine the chili powder, granulated garlic, mustard powder, granulated onion, paprika, salt, black pepper, cayenne and oregano in a medium bowl.
• For the wet mop: Combine the apple cider vinegar, liquid smoke and 2 cups water in a large bowl.
• Rub the pork with the spice rub and place on the rack. Pour the wet mop over the top and cover the roasting pan with 2 layers of aluminum foil.
• Roast the pork until it shreds easily in numerous places, approximately 6 hours. Shred the pork and toss it with the Barbecue Sauce. (The mixture will keep up to a week in airtight containers in the fridge and up to 3 months in the freezer.)
• Increase the oven heat to 450 degrees F. Line 2 baking sheets with parchment.
• For the rollups: Roll out one of the balls of pizza dough into an 18-by-9-inch rectangle. Lay the shredded pork mixture (about 1 pound) in the center of the rectangle, leaving about a 1-inch border. Sprinkle 2 cups of the gouda over top. Starting on the long side, roll the pizza dough up so that you have a long spiral about 2- to 3-inches thick and 18 inches long. Repeat with the remaining ingredients.
• Bake the rolls on the prepared baking sheets, in batches if necessary, until cooked through, 13 to 15 minutes. Slice into rounds about 1/3-inch thick and serve warm. Each roll should yield about 50 pork and cheese rounds.
• Cook the onion in the oil in a large pot over medium heat until translucent. Add the garlic and cook until fragrant. Add the tomatoes and chipotle peppers, breaking them up with a wooden spoon. Bring the sauce to a boil, reduce the heat and simmer until the flavors meld, about 15 minutes. Puree the sauce in a food processor in batches, if necessary.
• Return the sauce to the pot and add the ketchup, apple cider, mustard, molasses, chili powder, paprika and cayenne. Bring the sauce to a boil, reduce the heat to medium-low and cook at a bare simmer, stirring occasionally, for 2 hours.
• Cool to room temperature. (The sauce will keep up to a week in airtight containers in the fridge and up to 6 months in the freezer.)

UNIVERSITY OF ARKANSAS RAZORBACKS™ BAKED CHEESY PULLED PORK DIP

Steps:

• Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix 1 1/2 cups of the cheddar cheese, the cream cheese, green chiles and green onion whites. Spread evenly in baking dish.
• Top with pork. Top with remaining 1/2 cup cheddar cheese. Bake 28 to 32 minutes or until hot and bubbling at edges.
• Top dip with pickles and green onion greens; serve with chips.