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Pulled Pork Grilled Cheese
Pulled Pork Grilled Cheese
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Elevate your sandwich game with smoky, cheesy pulled pork using homemade or store-bought pork.
Ingredients:
  • 2 tablespoons Borden® Butter
  • 1 medium yellow onion, diced
  • 1 jalapeno chile pepper, diced
  • 1 cup ketchup
  • 0.5 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
Instructions:
  • In a medium skillet over medium heat, melt butter. Sauté onions until soft, then stir in jalapeños, ketchup, sugar, and liquid smoke. Bring to a boil, then reduce heat to medium-low and simmer for an hour until the sauce thickens to your liking.
  • Smoke a pork shoulder in a hot smoker at 210 degrees F for 3 to 5 hours until the internal meat temperature reaches 150 degrees F. Wrap the cooked pork in aluminum foil and refrigerate it overnight.
  • Trim any excess fat from the pork. Use two forks to shred the meat into a large bowl, then mix in the barbecue sauce.
  • Toast 2 slices of buttered sourdough bread in a skillet or griddle over medium heat. Add a slice of cheese on each slice. Layer on one-third of the pulled pork mixture, another slice of cheese, and the final slice of bread. Flip the sandwich when the bottom slice turns golden brown and toast the other side until crispy.

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