Pulled Pork Grilled Cheese recipe

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Ingredients

2 tablespoons Borden® Butter
1 medium yellow onion, diced
1 jalapeno chile pepper, diced
1 cup ketchup
½ cup brown sugar
Liquid smoke, to taste
1 (3 pound) pork shoulder roast
1 (1 pound) loaf sourdough bread, sliced
16 slices Borden® Singles Sensations® Extra Sharp Cheddar
4 tablespoons Borden® Butter

Nutrition Info

686.8 calories
carbohydrate: 58 g
cholesterol: 119.6 mg
fat: 35.9 g
fiber: 1.7 g
protein: 32.6 g
saturatedFat: 18.5 g
servingSize: -
sodium: 1420.8 mg
sugar: 22.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in a medium-size skillet over medium heat. Sauté onions until soft, stir in jalapeños, ketchup, sugar and liquid smoke. Bring to a boil then reduce heat to medium-low and simmer for an hour or until sauce has thickened to desired consistency.

  2. Smoke pork shoulder in a hot smoker for 3 to 5 hours at 210 degrees F (internal meat temperature of 150 degrees F). Remove, and wrap in aluminum foil. Refrigerate overnight.

  3. Remove excess fat from pork. Using two forks, shred remaining meat into a large bowl. Mix in barbecue sauce.

  4. Brown 2 slices of buttered sourdough bread in a skillet or griddle over medium heat. Place a slice of cheese on each slice. Top with? of pulled pork mixture, a second slice of cheese and another slice of bread. Turn sandwich over when bottom slice has browned and brown the other side.

Recipe Yield

8 servings

Recipe Note

Smoke your own pork roast or use prepared pulled pork for these smoky, cheesy pulled pork sandwiches.

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