Savory Pulled Pork Grilled Cheese: A Delicious Twist!

Ingredients

• Savory BBQ sauce:
• 2 tablespoons of creamy Borden® Butter
• Finely chopped medium-sized yellow onion
• Diced jalapeno chile pepper for a hint of heat (optional)
• Generous cup of rich ketchup
• Sweet half cup of brown sugar
• A dash of liquid smoke to suit your taste buds
• Delectable sandwich fixings:
• 3-pound pork shoulder roast for succulent meat
• Loaf of sourdough bread, thinly sliced
• 16 indulgent slices of Borden® Singles Sensations® Extra Sharp Cheddar
• 4 tablespoons of luscious Borden® Butter

Step 1

In a medium skillet, gently melt the butter over medium heat. Cook the onions until tender, then add the jalapeños, ketchup, sugar, and a dash of liquid smoke. Let the flavors meld together as it comes to a gentle boil, then lower the heat to simmer for about an hour until the sauce reaches your preferred thickness.

Step 2

For the pork shoulder, smoke it in a hot smoker at 210 degrees F for 3 to 5 hours until the internal temperature reaches 150 degrees F. Once done, wrap the smoked meat in foil and let it chill in the fridge overnight.

Step 3

Next day, unwrap the pork, removing any excess fat. Using two forks, delicately shred the succulent meat into a sizable bowl. Toss in the luscious barbecue sauce and mix it all together.

Step 4

To assemble the sandwich, start by toasting two slices of sourdough bread in a skillet with a touch of butter until golden. Place a slice of cheese on each slice of bread. Pile one portion of the pulled pork on top of the cheese, add another slice of cheese, and cover with the second slice of bread. Flip the sandwich once the bottom slice has crisped up, and continue grilling until the other side is perfectly browned. Enjoy your delicious creation!