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This hearty pulled pork grilled cheese sandwich brings together slow-cooked, saucy pulled pork and melty cheese between crisp buttered bread for the ultimate comfort food mashup. It's a family-friendly dinner that elevates the classic grilled cheese into something truly special.
I first made these sandwiches after a big family barbecue when we had mountains of leftover pulled pork. What started as a creative way to use leftovers has become a requested meal that my family specifically asks for by name now.
Ingredients
- 2 lbs pork shoulder or pork butt: Look for well-marbled cuts with some fat for maximum flavor and tenderness.
- Salt and pepper to taste: Be generous with seasoning the meat before searing.
- 1 tablespoon olive oil: Use a high quality oil with a high smoke point for proper searing.
- 1 onion, finely chopped: Yellow onions work best as they become sweet when cooked down.
- 2 cloves garlic, minced: Fresh garlic provides much better flavor than pre-minced.
- 1 cup barbecue sauce: Choose your favorite style sweet Kansas City style or tangy Carolina vinegar based.
- 1/2 cup chicken or beef broth: Homemade stock adds richness but store bought works well too.
- 8 slices bread of your choice: Sourdough or Texas toast holds up well to the heavy filling.
- 2 cups shredded cheese: Freshly shredded melts better than pre-packaged varieties.
- Butter for spreading: Use real butter at room temperature for easy spreading and best flavor.
Step-by-Step Instructions
- Season the Meat:
- Season your pork shoulder generously with salt and pepper on all sides ensuring you cover every part. This builds the foundation of flavor for your pulled pork. Good seasoning here means better flavor in your final sandwich.
- Sear the Pork:
- Heat olive oil in a large skillet or Dutch oven over medium high heat until shimmering but not smoking. Add the seasoned pork and sear each side for 3 4 minutes until you develop a deep golden brown crust. This browning creates rich flavor compounds that will infuse the entire dish.
- Build the Flavor Base:
- Remove the pork temporarily and add chopped onion and garlic to the same pan. Cook them in the flavorful fond left from the meat searing until they become translucent and aromatic about 2 3 minutes. Stir occasionally to prevent burning the garlic.
- Slow Cook to Perfection:
- Return the seared pork to the pan and pour in the barbecue sauce and broth. Bring everything to a gentle simmer then reduce heat to low cover and let cook for 6 8 hours. The pork is done when it easily shreds with minimal pressure from a fork. The meat should be meltingly tender.
- Shred and Mix:
- Once cooked use two forks to pull the pork apart into shreds. Mix the meat thoroughly with all the reduced sauce in the pan ensuring every piece gets coated in the flavorful liquid. This distributes the flavor evenly throughout the pulled pork.
- Assemble the Sandwiches:
- Butter one side of each bread slice. Place half the slices butter side down in a cold skillet. Add a generous layer of shredded cheese then a portion of pulled pork followed by another layer of cheese. Top with remaining bread slices butter side up.
- Grill to Golden Perfection:
- Heat the skillet over medium low heat. Cook the sandwiches until the bottom is golden brown about 3 4 minutes. Flip carefully and continue cooking until the second side is equally golden and the cheese has completely melted about 3 minutes more.
- Rest and Serve:
- Let the sandwiches rest for a minute before cutting in half. This allows the cheese to set slightly so it doesn't all ooze out when cut. Serve immediately while hot and gooey.
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This sandwich reminds me of Sunday dinners at my grandmothers house where comfort food was always the centerpiece. The combination of tender pork and melted cheese creates a nostalgia that takes me back to those family gatherings. My grandmother always said the secret to great pulled pork was patience and I couldn't agree more.
Make Ahead Options
The pulled pork portion of this recipe is perfect for meal prep. You can cook the pork up to three days before you plan to make the sandwiches. Store it in an airtight container in the refrigerator and simply reheat before assembling your grilled cheese. The flavors actually improve after a day or two as they continue to meld together. This makes weeknight dinner assembly incredibly quick just build your sandwich and grill.
Clever Substitutions
This recipe welcomes many variations based on what you have available. Leftover brisket works beautifully in place of pulled pork. For the cheese try pepper jack for a spicy kick or smoked gouda for added depth. Bread options are endless from hearty artisan loaves to simple white bread. For a tangier sauce incorporate some apple cider vinegar into your barbecue sauce. Vegetarians can substitute jackfruit for a similar texture to pulled pork.
Serving Suggestions
These substantial sandwiches pair perfectly with lighter sides to balance the meal. A simple coleslaw provides refreshing crunch and acidity to cut through the richness. Dill pickle spears offer a tangy contrast that complements the savory sandwich. For a complete comfort food experience serve with a small cup of tomato soup for dipping. At parties cut the sandwiches into quarters for impressive appetizers that guests can enjoy in just a couple of bites.
Cultural Context
The pulled pork grilled cheese represents a creative fusion of two American classics. Pulled pork has deep roots in Southern barbecue tradition where cooking tough cuts low and slow transformed necessity into culinary art. Meanwhile the grilled cheese sandwich emerged as a popular comfort food during the Great Depression when both bread and processed cheese were affordable staples. This recipe honors both traditions while creating something new and exciting that reflects modern American cooking creativity.
Frequently Asked Questions
- → What type of meat works best for pulled pork?
Pork shoulder or pork butt is ideal as it becomes tender when slow-cooked and shreds easily.
- → What type of cheese is best for this sandwich?
A blend of cheddar and mozzarella works great, but you can use your favorite melting cheeses.
- → Can I make the pulled pork ahead of time?
Yes, you can prepare and store the pulled pork in the refrigerator for up to 3 days or freeze it for longer storage.
- → What type of bread works best for this sandwich?
Sourdough, brioche, or any sturdy bread works well to hold the sandwich together and achieve a crispy texture.
- → Can I add extra toppings or ingredients?
Absolutely! Consider adding pickled onions, jalapeños, or extra barbecue sauce for added flavor.