By Protein
Smoked Shishito Queso Recipe
Ingredients
- 6 oz. Shishito Queso (Sub-Recipe)
- 2 oz. ibp Trusted Excellence® Supreme Trim® Boneless Pork Butt (Sub-Recipe)
- 3 oz. Salsa Macha, Prepared
- 3 ea. Shishito Peppers, Smoked
- 3 oz. Wonton Wrappers, Rectangle Cut, Fried
- 1 tsp. Furikake Seasoning, Prepared
Creamy shishito queso sets the stage for tender ibp Trusted Excellence® Supreme Trim® Boneless Pork Butt finished with a fiery drizzle of salsa macha. Smoked shishito peppers add depth, while crispy fried wonton chips seasoned with furikake deliver the ultimate crunch.
Made with ibp Trusted Excellence® Supreme Trim® Boneless Pork Butt
Directions
- Place shishito queso into a serving dish.
- Place the pulled pork butt into the center of the dish.
- Drizzle the entire dish with salsa macha.
- Place smoked shishito peppers to one side of the dish.
- Place fried wonton chips onto a plate and season with furikake seasoning.
- Serve as needed.
Smoked Shishito Queso
Yield: 16 OZ.
Ingredients
- 16 oz. Yellow Cheese Sauce, Prepared
- 3 oz. Pico de Gallo Salsa, Prepared
- 3 oz. Smoked Shishito Pepper, Chopped
- 1 tbsp. Salsa Macha, Prepared
Directions
- Place a pot onto the stove over medium-high heat.
- Fill pot halfway with water and bring to a simmer.
- Place a mixing bowl on top of water to create a double boiler.
- Add in all ingredients into the mixing bowl and mix until well combined.
- Bring queso to a slight simmer without scorching.
- Remove from pot and serve as needed.
Pulled Pork Butt
Yield: 3 lbs.
Ingredients
- 1 ea. ibp Trusted Excellence® Supreme Trim® Boneless Pork Butt
- 1 cu. All Purpose BBQ Dry Rub, prepared
Directions
- Rub dry rub all over the outside of the pork butt.
- Preheat smoker to 275F.
- Open smoker and place pork inside. Temperature will drop when you open the smoker and are loading it.
- Cook at 275F until internal temperature reaches 145F.
- Remove from smoker and allow to rest 30 minutes.
- Using tongs, pull the meat. Hold hot for service.
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