Pulled Pork Grilled Cheese Sandwich
|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|
|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.