Pulled Pork Grilled Cheese

 

For these smoky, cheesy pulled pork sandwiches, smoke your own pork roast or use prepackaged pulled pork.

 

Ingredients

Original BBQ sauce:

2 tablespoons Butter

1 medium yellow onion, diced

1 jalapeno chile pepper, diced

1 cup ketchup

½ cup brown sugar

Liquid smoke, to taste

 

Sandwich:

1 (3 pounds) pork shoulder roast

1 (1 pound) loaf sourdough bread, sliced

16 slices Extra Sharp Cheddar

4 tablespoons Butter

 

In a medium-sized pan over medium heat, melt the butter. Cook until the onions are tender, then add the jalapenos, ketchup, sugar, and liquid smoke. Bring to the boil, then lower to medium-low heat and continue to cook for an hour, or until the sauce has thickened to the desired thickness.

Smoke the pork shoulder for 3 to 5 hours at 210 degrees F on a hot smoker. Remove from the oven and cover in aluminum foil. Refrigerate for 24 hours.

 

Discard any extra fat from the meat. Shred the leftover meat into a large mixing basin with two forks. Stir in the barbecue sauce.

In a pan or griddle over medium heat, brown 2 pieces of buttered sourdough bread. Put a piece of cheese on top of each slice of bread. Then pulled pork mixture, the second piece of cheese, and another slice of bread on top. Whenever the bottom slice of the sandwich has browned, flip it over and brown the other side.