- 4 TBSP Southern City Flavor Red Pepper Jelly
- 3 cups pulled pork (portioned from a cooked pork butt)
- 1/2 cup grated Jalapeno Cheddar Cheese
- 1 cup White American Cheese
- 1/2 cup whole milk
- 1 cup water
- For queso seasoning:
- 1 TSP cumin
- 1 TSP garlic powder
- 1 TSP paprika
- salt & pepper to taste
- For pork seasoning:
- 1 TSP paprika
- 2 TSP salt
- 1/2 TSP garlic powder
- 1/2 TSP onion powder
Pat pork butt dry and cut into 8 - 10 equal pieces. Place in large mixing bowl. In a small bowl, mix together paprika, salt, garlic powder and onion powder. Rub mixture evenly on all sides of each piece of pork. Place 1 cup of water and pork pieces into crockpot. Cook on high for about 1 hour.
Remove from crockpot and into a bowl. Shred with a fork.
Empty liquid from crockpot, then place three cups of the shredded pork back into the crock pot. Mix 4 TBSP of Southern City Flavors Red Pepper Jelly into pork. Cook on high for about 10 minutes to allow pork to be glazed by pepper jelly. Remove from crockpot.
In a pan over medium-high heat, add both cheeses and milk. Stirring consistently to ensure all cheeses are melting well and all ingredients are mixing well. Once almost fully melted, add cumin, garlic powder, paprika, salt & pepper. Next, mix in the red pepper jelly covered pork leaving a small portion of pork aside for additional queso topping.
Serve in a bowl alongside chips.
*To serve as a family meal instead of as an appetizer, just double the recipe!
*You can use the extra shredded pork however you please!