Smoked Queso Dip

Ingredients

1 pound ground pork, cooked and crumbled
8 ounces Velveeta cheese
1 cup shredded queso Manchego, (Mexican cheddar cheese)
8 ounces IPA, or beer of choice
20 ounces canned diced tomatoes with green chiles, and the liquid
3/4 cup pickled jalapenos, or more for a spicier queso
3 cloves garlic, minced
1 white onion, peeled and diced
2 tablespoons sweet BBQ rub, optional

Directions

Preheat the smoker to 225°F.

Add all ingredients to a 9×13 aluminum pan and stir well to combine.

Smoke uncovered for 2 hours, or until the cheese melts, stirring every hour.