Smoked Shishito Queso Recipe

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. 

Step 1: Place shishito queso into a serving dish.

Step 2: Place the pulled pork butt into the center of the dish.

Step 3: Drizzle the entire dish with salsa macha.

Step 4: Place smoked shishito peppers to one side of the dish.

Step 5: Place fried wonton chips onto a plate and season with furikake seasoning.

Step 6: Serve as needed.

Sub-Recipe Directions

Smoked Shishito Queso

Step 1: Place a pot onto the stove over medium-high heat.

Step 2: Fill pot halfway with water and bring to a simmer.

Step 3: Place a mixing bowl on top of water to create a double boiler.

Step 4: Add in all ingredients into the mixing bowl and mix until well combined.

Step 5: Bring queso to a slight simmer without scorching.

Step 6: Remove from pot and serve as needed.

Pulled Pork Butt

Step 1: Rub dry rub all over the outside of the pork butt.

Step 2: Preheat smoker to 275F.

Step 3: Open smoker and place pork inside. Temperature will drop when you open the smoker and are loading it.

Step 4: Cook at 275F until internal temperature reaches 145F.

Step 5: Remove from smoker and allow to rest 30 minutes.

Step 6: Using tongs, pull the meat. Hold hot for service.