THE RECIPE JOURNAL · Main Course
Pulled Pork on a Grilled Cheese
If you love comfort food with a twist, this recipe is sure to hit the spot. Combining tender, smoky pulled pork with gooey melted cheese creates the ultimate indulgent sandwich experience.
FROM THE KITCHEN • Pulled Pork on a Grilled Cheese
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by melting some butter in a medium skillet over medium heat. Toss in the onions and cook them until they’re nice and soft. Then add the jalapeños, ketchup, sugar, and a splash of liquid smoke. Let everything come to a boil, then turn the heat down and let it simmer gently for about an hour, or until the sauce has thickened up to your liking.
02
Step 2
For the pork, smoke the shoulder in a hot smoker at around 210°F for 3 to 5 hours, until the internal temperature hits about 150°F. Once it’s done, wrap it tightly in foil and pop it in the fridge overnight.
03
Step 3
When you’re ready to assemble, trim off any extra fat from the pork. Grab two forks and shred the meat into a big bowl, then mix in your favorite barbecue sauce until it’s all nicely coated.
04
Step 4
To make the grilled cheese, butter two slices of sourdough and brown them in a skillet over medium heat. Once they’re golden, add a slice of cheese to each, pile on a generous amount of pulled pork, top with another slice of cheese, and finish with the second slice of bread. Flip the sandwich carefully once the bottom is browned, and cook until the other side is golden and the cheese is melted. Enjoy!
Why you’ll love it
This dish combines the smoky, tender flavors of slow-cooked pork with the crispy, gooey comfort of a grilled cheese sandwich. It’s a perfect blend of textures and tastes that satisfies both hearty and cheesy cravings in one bite.
How to serve
Serve with a side of tangy coleslaw or pickles to cut through the richness. A simple green salad or baked beans also pair nicely, balancing the meal with freshness and extra flavor.
Storage & leftovers
Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently in a skillet to keep the bread crispy, or use a toaster oven instead of a microwave to avoid sogginess.
