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.
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.
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.
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!
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.
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.
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.
- 3 1/2 lb pork shoulder bone in
- Dry Rub:
- 1/4 cup brown sugar
- 1 tsp ground sage
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 cup water
- 1/2 cup balsamic vinegar
- 1/4 cup honey
- 1 tbsp cornstarch
- 1/2 tsp ground sage
- pinch of red pepper flakes
- 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 at 325°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.
- 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. Roast 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.
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.