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Andrew Fowler

BBQ Pulled Pork Grilled Cheese

Print Recipe
Prep Time 25 minutes
Cook Time 4 hours 25 minutes
Total Time 4 hours 50 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 lb boneless pork shoulder cut into 3-inch chunks
  • 1 small yellow onion thickly sliced
  • 1 tsp fine salt
  • 1/2 tsp black pepper
  • 1/2 cup water for braising
  • 1/4 cup yellow mustard
  • 2 tbsp apple cider vinegar
  • 2 tbsp packed brown sugar
  • 1 tsp Worcestershire sauce
  • 8 slices plain Texas toast bread about 3/4 inch thick
  • 8 oz pepper Jack grated
  • 2 tbsp mayonnaise

Method
 

  1. Heat the oven to 325°F. Place onion in a small Dutch oven, add pork, salt, pepper and braising water, then cover tightly.
  2. Braise for 3 to 3 1/2 hours until the pork is fully fork-tender and pulls apart easily, well above the 145°F minimum. Rest covered for 10 minutes, then remove excess fat and pull meat into coarse shreds, discarding tough connective pieces.
  3. Whisk mustard, vinegar, brown sugar and Worcestershire in a saucepan and simmer for 3 minutes. Toss drained warm pork with the sauce without adding the watery braising liquid.
  4. Divide half the pepper Jack over 4 bread slices, add the sauced pork evenly and top with remaining cheese. Close with the other bread slices and spread mayonnaise over the outside faces.
  5. Cook 2 sandwiches at a time in a large skillet over medium-low heat for 4 to 5 minutes per side, covering for 2 minutes after turning, until the bread is golden and filling reaches 165°F. Repeat for the second batch.
  6. Rest each batch for 2 minutes before cutting and serve one sandwich per person.