This hearty sandwich combines tender, flavorful pulled pork with gooey melted cheese for the ultimate comfort meal. Perfect for a quick lunch or casual dinner, it’s sure to satisfy your cravings with every bite.
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 to medium-low and let it simmer gently for about an hour, or until the sauce has thickened up to your liking.
For the pork, smoke a pork shoulder in a hot smoker at around 210°F for 3 to 5 hours, until the internal temperature hits 150°F. Once it’s done, wrap it tightly in foil and pop it in the fridge overnight to let the flavors settle.
When you’re ready, trim off any extra fat from the pork. Use two forks to shred the meat into a big bowl, then stir in your favorite barbecue sauce until everything is well coated.
Butter two slices of sourdough bread and brown them in a skillet or on a griddle over medium heat. Once they’re golden, place a slice of cheese on each piece. Pile on a generous amount of the pulled pork, add another slice of cheese on top, and sandwich it all together with the second slice of bread. Flip carefully once the bottom is browned and cook until the other side is golden and the cheese is melted. Enjoy!
- Use a slow cooker or pressure cooker to make the pork extra tender and juicy.
- Choose a cheese that melts well, like cheddar, mozzarella, or Monterey Jack.
- Toast the bread or sandwich buns slightly before assembling to prevent sogginess.
This dish combines tender, flavorful pulled pork with gooey melted cheese for a comforting and satisfying meal. It’s easy to make and perfect for busy weeknights or casual gatherings. The blend of smoky and cheesy flavors keeps everyone coming back for more.
Serve with a side of coleslaw or pickles for a refreshing crunch. A simple green salad or baked potato chips also pair nicely. For extra flavor, add a drizzle of barbecue sauce or a spread of mustard.
Store leftover pulled pork and cheese melt components separately in airtight containers. Reheat the pork gently on the stove or microwave, then assemble and melt the cheese just before serving to keep the bread from getting soggy. Consume within 3-4 days for best freshness.
