Pulled Pork Grilled Cheese Sandwich

Ingredients

  • 2 tbs kosher salt
  • 2 tbs smoked paprika
  • 2 tbs brown sugar
  • 1 tsp cayenne pepper
  • 1 tbs ground black pepper
  • 1 (3-5 lb) pork butt
  • 1/2 lg bacon
  • 1 bottle of your favorite barbecue sauce
  • 2 cups water
  • 1 head red or green cabbage, cored and thinly sliced
  • 1 cup mayonnaise
  • 1 tsp celery seeds
  • 2 tsp mustard seeds
  • 1 tbs horseradish
  • juice 1 lemon
  • 1/4 cup sugar
  • kosher salt
  • 2 carrots, peeled and shredded
  • 6 tbs butter at room temperature
  • 8 slices of crusty bread
  • 8 (1 oz) slices Wisconsin Fontina cheese
  • 2-3 pickles sliced
  • 1 onion, thinly sliced

 

  • Mix kosher salt, smoked paprika, brown sugar, cayenne and black pepper and rub all of the outside of the pork butt.
  • Wrap pork with plastic wrap then enclose in a resealable bag and refrigerate over night.
  • Preheat oven to 300 degrees.
  • Heat a large oven safe pat over medium high heat and add the bacon and cook until crispy.
  • Add the barbecue sauce and water to the bacon and bring to a simmer.
  • Remove the pork from the bag, remove the plastic and add to the pot.
  • Return to a simmer and cover the pot and place in the oven for about 4 hours or until the pork is fork tender and pulls apart easily.
  • Turn the meat once during the cooking time.
  • To prepare pork let meat stand for 20-30 minutes, then using two forks pull the meat apart until it is shredded.
  • Leave the sauce until ready to serve.
  • To make the coleslaw, lightly salt the cabbage with a tbs of kosher and place in a colander.
  • Drain in the sink for a few hours then rinse well under cold water and drain well.
  • Mix mayonnaise, celery seeds, mustard seeds, horseradish, lemon juice, vinegar and sugar in a bowl.
  • Season with salt and pepper.
  • Mix cabbage and shredded carrots.
  • Heat a griddle or large saute pan over medium heat then butter one side of each bread slice.
  • Place 4 slices, butter side down on the griddle and top each with 1 slice of Fontina  some shredded pork, coleslaw, pickles, onion slices barbecue sauce and another slice of Fontina.
  • Place 1 slice of bread on top of each, butter side up, and grill until bread is golden brown and cheese is melted.

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