Green Chile Pork Dip with Pull Apart Bread

SHARE
SERVINGS
16
PREP TIME
15
MIN
COOK TIME
8
HRS
30
MIN
TOTAL TIME
8
HRS
45
MIN
DIFFICULTY
Medium
  • 1 Farmer John® California Natural® Pork Shoulder Butt Roast
  • 2  large jalapeño chiles, seeds removed and chopped1 small onion, chopped
  • 1 (10-oz.) can green chile enchilada sauce
  • 1 (16.3-oz.) can large flaky layer biscuits dough 1 (8-oz.) pkg. light cream cheese
  • 3/4 cup green chile salsa (salsa verde)
  • 1 cup (4 oz.) shredded pepper-jack cheese
  • 1  cup (4 oz.) shredded sharp Cheddar cheese, divided
  • 2  tablespoons butter, melted
  • 1/2 teaspoon garlic pepper
  • 1/2 teaspoon dried cilantro leaves
  1. Remove net from pork shoulder and place roast in 3 1⁄2- to 4-quart slow cooker. Top with jalapeños and onion; pour enchilada sauce over top. Cover and cook on Low for 8 to 12 hours (High: 4 to 6 hours).
  2. Remove roast from slow cooker and place in large pan. Use tongs, 2 forks or fingers to shred pork. Use slotted spoon to scoop jalapeños and onion from juices in slow cooker; add to pulled pork. Some juices from slow cooker can also be added for moister meat, if desired.
  3. Measure out 2 cups pulled pork; reserve. Refrigerate or freeze remaining pork for another use.
  4. Heat oven to 350oF. Spray a 12- to 13-inch diameter oven-proof skillet with non-stick cooking spray. Separate dough into 8 biscuits then separate each biscuit into 2 layers. Place biscuits around edges of skillet, overlapping slightly and leaning up on sides of pan.
  5. Beat cream cheese in medium bowl until creamy; beat in salsa. Stir in reserved 2 cups shredded green chile pork, pepper-jack cheese and 1⁄2 cup Cheddar cheese. Spoon dip into skillet; spread to fill center.
  6. Combine melted butter, garlic pepper and cilantro; brush over biscuits. Bake at 350oF. for 20 minutes. Sprinkle top with remaining 1⁄2 cup Cheddar cheese; bake an additional 5 minutes or until biscuits are done and cheese is melted.
  7. If desired, garnish with additional green chile pulled pork and fresh cilantro.

Green Chile Pork Dip with Pull Apart Bread

SERVINGS
16
PREP TIME
15
MIN
COOK TIME
8
HRS
30
MIN
TOTAL TIME
8
HRS
45
MIN
DIFFICULTY
Medium
  • 1 Farmer John® California Natural® Pork Shoulder Butt Roast
  • 2  large jalapeño chiles, seeds removed and chopped1 small onion, chopped
  • 1 (10-oz.) can green chile enchilada sauce
  • 1 (16.3-oz.) can large flaky layer biscuits dough 1 (8-oz.) pkg. light cream cheese
  • 3/4 cup green chile salsa (salsa verde)
  • 1 cup (4 oz.) shredded pepper-jack cheese
  • 1  cup (4 oz.) shredded sharp Cheddar cheese, divided
  • 2  tablespoons butter, melted
  • 1/2 teaspoon garlic pepper
  • 1/2 teaspoon dried cilantro leaves
  1. Remove net from pork shoulder and place roast in 3 1⁄2- to 4-quart slow cooker. Top with jalapeños and onion; pour enchilada sauce over top. Cover and cook on Low for 8 to 12 hours (High: 4 to 6 hours).
  2. Remove roast from slow cooker and place in large pan. Use tongs, 2 forks or fingers to shred pork. Use slotted spoon to scoop jalapeños and onion from juices in slow cooker; add to pulled pork. Some juices from slow cooker can also be added for moister meat, if desired.
  3. Measure out 2 cups pulled pork; reserve. Refrigerate or freeze remaining pork for another use.
  4. Heat oven to 350oF. Spray a 12- to 13-inch diameter oven-proof skillet with non-stick cooking spray. Separate dough into 8 biscuits then separate each biscuit into 2 layers. Place biscuits around edges of skillet, overlapping slightly and leaning up on sides of pan.
  5. Beat cream cheese in medium bowl until creamy; beat in salsa. Stir in reserved 2 cups shredded green chile pork, pepper-jack cheese and 1⁄2 cup Cheddar cheese. Spoon dip into skillet; spread to fill center.
  6. Combine melted butter, garlic pepper and cilantro; brush over biscuits. Bake at 350oF. for 20 minutes. Sprinkle top with remaining 1⁄2 cup Cheddar cheese; bake an additional 5 minutes or until biscuits are done and cheese is melted.
  7. If desired, garnish with additional green chile pulled pork and fresh cilantro.