Every time I cook pork loin I’ve got leftovers that are dry and unappetizing. No matter how perfectly cooked they were the night before I’m always perplexed on what to do with the leftovers. Well a light bulb went off, Southwest Smoked Pork Dip. If you can chop up old chicken breast why not do the same with pork loin. The dry pork loin is given new life when folded into this creamy dip. Served with crispy pork rinds to scoop up all that Tex Mex goodness.
I love smoked pork loin off my new Rectec Pellet Smoker. You can have a delicious smoked pork loin dinner in just about an hour. However, no matter how good it tastes when I have it for dinner it bores me the next day and more often than not I stare at it in the fridge until it goes bad and end up trashing it. I hate waste in general but needed an easy recipe to use up these leftovers so I came up with this Southwest Smoked Pork Dip.
You can chop up the pork loin by hand but I’ve found that the food processor is the most effective way to chop the pork. Simply cut the pork into large chunks and pulse in a food processor until you have small even pieces. Then combine with the remaining ingredients and transfer to an oven safe dish, top with cheese and bake.
You can make this same recipe using ground beef, chorizo or chicken as well so use whatever ingredients you have on hand. I love making recipes that can work with different proteins. I’ve also used chopped pork shoulder and brisket for this same recipe. Just another easy recipe to use up BBQ leftovers. For another great bbq recipe try my Cuban Casserole Recipe.