Pulled Pork Grilled Cheese Sandwich

Ingredients

• 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.