Pulled Pork Grilled Cheese Sandwiches

5 from 8 votes

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Doesn’t a roasted pork shoulder that is first dry rubbed and slowly rendered to fall apart deliciousness sound good? How about basted with a balsamic, honey and herb sauce for maximum sticky outer goodness. Heavenly, right? Keep reading because it’s sandwich time, Pulled Pork Grilled Cheese Sandwich time, and they’re not just for lunch.

Pulled Pork Grilled Cheese Sandwiches

After easily shredding the pork I decided to use it in these Pulled Pork Grilled Cheese Sandwiches. Am I ever glad that thought came to me.

Every now and then I stray from my usual lunch and feel like a sandwich. Sometimes I even feel like having a sandwich for dinner. Well the other day I decided to put some slow roasted pulled pork to good use and stuff a sandwich. Not just any sandwich either. One using fresh sourdough bread and lots of cheese. Cheddar cheese, but feel free to use whatever kind you like.

Pulled Pork Grilled Cheese Sandwiches

My intentions were to work all day as the slow cooker did it’s thing and then decided to slow roast this for maximum outer crunch and sticky goodness.

I opted for a simple salt, pepper and ground sage dry rub on a bone in pork shoulder I had picked up. Sage is a wonderful, earthy herb and always reminds me of holiday cooking. My first thought was using a bag of frozen cranberries I had and make a little sauce for the pulled pork. Skipped that and went for a nice, sweet and sour type theme with balsamic vinegar, honey and more sage. So good, so easy. I basted this guy in the last hour of roasting and the flavors are so good.

Pulled Pork Grilled Cheese Sandwiches

Once I pulled the pork into nice chunks and shreds it was tossed in the balance of the sauce as I pondered a suitable side dish to serve with it.

Dave recently had a root canal done and for a couple nights we were sipping soups and other less crunchy fare, so I held onto this one for the next night’s dinner when he could finally sink his teeth into a proper meal. Actually, this was so tasty we had it for lunch, too. Ha!

Pulled Pork Grilled Cheese Sandwiches

With summer approaching and the Farmer’s Market brimming with bins of fresh corn, we have been on a corn binge here lately. What a perfect side for this filling and hearty sandwich, fresh from the grill with a little char and dabbed in butter.

I must admit I was so full from this sandwich I kept the corn I grilled for a salad, but that’s another story. I’m telling you guys this balsamic, honey kissed pulled pork and cheddar cheese sandwich is OFF THE HOOK.

Pulled Pork Grilled Cheese Sandwiches

Feel free to use what ever cheese you prefer, but I love the tang of the balsamic and cheddar mixed with the sweet kiss of honey that coats this pulled pork.

After melting the cheese on an open faced piece of sour dough bread that I slathered with butter (you’ve got to, it’s a grilled cheese sandwich) in my cast iron skillet, I piled on the pulled pork and dropped another buttered piece of sourdough on top of that. After it came to a sizzling golden brown, a quick flip to do the same on the other side, and we were in heaven.

Who doesn’t love a good, gooey, melted, grilled cheese sandwich. But this is a more adult, stuffed version. Perfect for anyone and ready to go. I provided two ways to make this in the recipe instructions, too. One in the oven to roast and one by way of the slow cooker. I do the hard work so you don’t have to.

For other pork recipes try my Pineapple Chile Pulled Pork SandwichesRoot Beer Glazed Slow Cooker Pulled Pork or this Balsamic Roast Pork Tenderloin. Enjoy!

Pulled Pork Grilled Cheese Sandwiches


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Pulled Pork Grilled Cheese Sandwiches. www.keviniscooking.com

Pulled Pork Grilled Cheese Sandwiches

5 from 8 votes
Pulled Pork Grilled Cheese Sandwiches start with a slow roasted pork shoulder dry rubbed with spices and basted with a delicious balsamic and honey sauce. Layered on buttered sourdough bread with lots of cheddar cheese they are pan fried for the ultimate grilled cheese! Nutritional information is for meat only as bread and cheese amounts may vary per person. Recipe video included.
Servings: 8
Prep: 5 minutes
Cook: 6 hours
Total: 6 hours 5 minutes


  • 4 lb pork shoulder bone in

Dry Rub



  • Roast in oven: Mix together the dry rub seasonings in a small bowl. Rub all sides and press to adhere spices to pork. Place in a greased shallow baking pan and slow roast, covered, at 225°F for 6 hours (See Note 1).
  • In a small saucepan add the sauce ingredients and cook over medium heat, stirring to combine. This will thicken slightly. Set aside.
  • In last hour of roasting, baste several times with sauce uncovered. Internal temp should be 205°F.
  • Shred with fork and pour remaining sauce over meat in bowl, mixing to coat well. Serve as is with a side dish or in sandwich (as pictured).

  • Slow cooker: Mix together the dry rub seasoning in a small bowl. Rub all sides and press to adhere spices to pork. Place in slow cooker sprayed with cooking spray for 6 hours.(See Note 2).
  • In last hour of cooking, baste several times with sauce.
  • Remove bone and shred with fork. Pour remaining sauce over meat in slow cooker, mixing to coat well. Serve as is with a side dish or in sandwich (as pictured).



1. Roasting allows meat to real caramelize and get an outer bark ( the crispy, crunchy bits). When 6 hours are up test if fall apart tender by wiggling the bone, if it slips away easily from meat, it is done. If not, then cook for another 10 minutes and check until bone is easily pulled. Internal temp should be 205°F.
2. Slow cooking method does not caramelize the meat with a crunchy outer bark, but is just as tender. I pull the bone from the pork in the slow cooker and shred the meat in the cooker. Pour the remaining sauce over and stir to mix.


Calories: 536kcal | Carbohydrates: 17g | Protein: 34.3g | Fat: 35.7g | Saturated Fat: 12.4g | Polyunsaturated Fat: 3.8g | Monounsaturated Fat: 15.9g | Cholesterol: 140.9mg | Sodium: 254.4mg | Fiber: 0.1g | Sugar: 15.5g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: Main
Cuisine: American, Western
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!



Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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    1. Yes, but I would mix it in with the water first so it dissolves and there are no lumps in the sauce.

  1. I don’t understand every single one of these recipe blogs has some long convoluted story about why the recipe is good.

    Cut to the chase.

    Pictures of the food is good. We don’t care about your friend who had a root canal or whatever. Just post the recipe!

    1. Thanks for the input Wesley, good thing I have a “Jump to Recipe” button at the top for readers like you. That way you can skip right down to what you need.

  2. 5 stars
    OMG Kevin! These look incredible! That glaze sounds so good! Nothing better than a grilled cheese and a beer!

      1. So glad you enjoyed this one Ken and thanks for taking the time to come back to let me know!

  3. Whelp, now you’ve done it. I’m literally salivating and sitting in my own puddle of drool while reading this recipe. I love pulled pork AND grilled cheese then you went ahead and combined the two. Good lord, I want to faceplant into this crazy awesome looking sandwich. I’m pinning the living daylights out of this post.

    1. Thanks Christina, reading comments like this make my day! I appreciate you taking the time to come back to et me know, too. Cheers! 🙂

  4. 5 stars
    This looks amazing!! I want to try it for a football Sunday! I can make a tray of them and I think they would be a hit. I have had success with making slow cooked meats crispy by shredding the meat then spreading it out on a cookie sheet and putting it under the broiler for a few minutes, you just have to keep a close eye on it. I’ve done it with pulled pork, chicken and brisket. It works really well for faking the “burnt ends” of the meat…

    1. Thanks so much Katie. Love to read comments like this one. Your idea is so perfect – I do that as well when doing carnitas! Cheers! 🙂

  5. 5 stars
    Okay, here it is time for bed and I want this sandwich, NOW! Roasted pork shoulder is one of my favorite meats, ever and this is sandwich is happening at my house soon. I wish I’d seen this before getting groceries for our upcoming weekend at the family cabin. This would’ve been perfect there with the whole family. Kevin, you never disappoint, my friend. Excellent! And pictures… only amazing.

    1. Thanks Sally, this is great in sandwiches, stuffed in rolls, made into quesadillas. I especially enjoy the subtle flavor coming from the sage. So good!

  6. Any pork sounds good to me, Kevin. And this sandwich would do me fine for lunch today. Give me extra cheddar, as well, but any cheese would do me fine.

    1. Yes, extra cheddar! The other day we made it in a quesadilla with a jalpeno jack cheese – so good!