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Pulled Pork Grilled Cheese Sandwiches. www.keviniscooking.com
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4.77 from 17 votes

Pulled Pork Grilled Cheese Sandwiches

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.
Prep Time5 mins
Cook Time6 hrs
Total Time6 hrs 5 mins
Course: Main
Cuisine: American, Western
Keyword: cheese sandwich, grilled sandwich, pulled pork sandwich
Servings: 8
Calories: 536kcal

Ingredients

  • 4 lb pork shoulder bone in

Dry Rub

  • 1/4 cup brown sugar
  • 1 tsp ground sage
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Sauce

  • 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

Instructions

  • 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).

Video

Notes

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.

Nutrition

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