Cheesy BBQ Pulled Pork Dip: If you’re always looking for a new way to use leftover pulled pork, this hot and cheesy dip recipe is for you!
These days, I’m all about using up every last bit of leftovers in the house. It seems like this should be standard activity but I’m truly ashamed to admit that food waste happens here.
And it’s not simply from things long-forgotten in the back of the fridge or at the bottom of the crisper drawer. I’m slightly obsessed with freezing leftovers of things like taco chicken and pancakes or extra pieces of uncooked chicken that we may not have needed for a recipe.
The plan is always to reheat or cook these things within a reasonable amount of time but sometimes, and for whatever reason, I just forget about them. I’m not proud of this behavior and I’m certainly working on changing it.
One of the foods we love to cook is pulled pork but we always run into the issue of what to do with leftover pulled pork. I mean, our favorite pulled pork recipe makes a ton of shredded pork so I’m always on the hunt for leftover pulled pork recipes.
What To Do with Leftover Pulled Pork
Last month, I was again left with a ton of pulled pork after we made pulled pork sandwiches for a couple of meals. It’s not an unfamiliar situation to be in in my house.
We tend to get bored of eating the same meal multiple nights in a row so having a few recipes to use the leftover pork definitely helps to reduce the risk of tossing the leftover meat if I forget about it in the fridge or freezer.
These pulled pork taquitos are one of our favorite ways to use leftover pulled pork. They’re great for a light dinner alongside a salad and they’re a fantastic kid-friendly meal.
And these pulled pork grilled cheese sandwiches are like heaven on Earth. Such a decadent sandwich!!
If you want to make an awesome chicken burger, these bbq chicken burgers use some leftover pulled pork too.
This time around, I wanted to go in a different direction with the leftovers.
I don’t know about you, but I basically fall all over myself when there’s a cheesy dip on the table. Just like with the chips and onion dip at a party, you can find me parked right next to any kind of hot cheese dip.
I mean, how could you possibly turn down a dip like this hot and cheesy chorizo and caramelized onion dip? Or the always quickly devoured baked fontina that’s become known as our favorite garlic cheese dip?
Or this queso fundido with chorizo that rivals what you’ll find at any Mexican restaurant?
So can you imagine how excited I got at the idea of a cheesy pulled pork dip?? Yes, SO FLIPPING EXCITED!!
Ingredients for Pulled Pork Dip
Like most of my recipes, the ingredients for this dip are pretty straightforward:
- leftover bbq pulled pork
- cream cheese
- mozzarella cheese
- cheddar cheese
- sour cream, and
And the toppings are optional (though, highly encouraged!):
- sliced jalapeños
- sliced scallions
- red onions
- extra bbq sauce
- sour cream
How to Make BBQ Pulled Pork Dip
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OK, let’s get right down to it. First, you need a small oven-safe skillet or a 2-quart baking dish. This cast iron skillet is my favorite to use for dips like this one. It’s oven-safe and retains the heat really well when you serve the dip piping hot from the oven.
Grease the skillet or baking dish. Mix the cream cheese, sour cream, and some salt together in a bowl and then stir in the pork, corn, and half of the cheddar cheese.
Transfer the dip to the skillet or baking dish and top with the rest of the cheddar and all of the mozzarella cheese. YES to allll of the cheese!!
Then you’ll bake the dip in a preheated oven for about a half hour, just until the dip is hot inside and the cheese on the top is melted and bubbling around the edges. SO GOOD!
Before serving, add your toppings along with a whole slew of Fritos scoops or tortilla chips on the side. Pita chips will work too, as long as they’re sturdy enough to hold a hefty scoop. And if you’re serving this to gluten-free folks, consider serving some vegetables like broccoli or thick-sliced red peppers.
How to Easily Shred Pork
For years, I’ve been standing over a bowl of shredded pork with two forks cursing myself for making something that was so labor intensive. Ha! I mean really, let’s be honest. Making pulled pork is EASY. Shredding the pork is the WORST.
But after seeing so many people shred cooked chicken breasts and thighs in the stand mixer, I figured I could try it with pork. AND IT WORKS!
Friends, do yourself a favor and pull out your stand mixer (if you have one) and toss the forks back into the drawer. Mix the cooked pork with the paddle attachment for about 20 seconds and then pick your jaw up off the counter.
And then thank me later.
What We Loved About this Dip
As you can imagine, this is a fantastic appetizer dip!! And if you have pulled pork lovers in your life like I do, they will totally flip over this dip!
I love that we used up leftover pulled pork as well as a random cup of corn from the freezer and a nub of cheddar I found in the bottom of the cheese drawer. Aside from needing shredded pork, which most people don’t just keep in their freezer, this is a great pantry staple sort of recipe. I usually have all of the other ingredients in my fridge on any given day so making a dip like this one was just so easy.
This is a phenomenal dip for serving year round too, just like our other faves, the 7 layer dip with shredded taco chicken and the ever-popular queso fundido. It’s perfect for backyard barbecues and picnics, game day parties, Netflix + chill times, pool parties, and of course, any other random event you want to make it for!
For the dip:
- 6 oz cream cheese, softened
- ⅓ cup sour cream
- 1 tsp Kosher salt
- ¾ cup shredded cheddar cheese, divided
- 1 cup frozen corn
- 1 ½ cups cooked bbq pulled or shredded pork
- ½ cup shredded mozzarella cheese
For topping and serving:
- Sliced fresh jalapeños
- Thinly sliced scallions
- Thinly sliced red onions
- BBQ sauce
- Sour cream
- Fritos and/or tortilla chips
- Preheat oven to 350° F and grease an 8-inch cast iron skillet with butter or oil.
- In a medium bowl, mix the cream cheese, sour cream, and salt together until well blended (you can also do this with a hand mixer if it's easier). Stir in half of the cheddar, the corn, and the BBQ pulled pork.
- Spread the dip mixture out in the skillet and smooth out the top. Sprinkle the top with the remaining cheddar cheese and all of the mozzarella cheese.
- Bake for 30 minutes or until the edges are bubbly and starting to brown.
- Top with sliced jalapeños, scallions, red onions, and a drizzle of bbq sauce before serving with Fritos and/or tortilla chips while the dip is still hot. Dollop sour cream on top of the hot dip or on individual servings on plates.
If you're making this as a gluten-free dip, be sure you choose a bbq sauce that is labeled as gluten-free.
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