Smoke your own pork roast or use prepared pulled pork for these smoky, cheesy pulled pork sandwiches.


Recipe Summary

8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
BBQ sauce:


Instructions Checklist
  • Melt butter in a medium-size skillet over medium heat. Sauté onions until soft; stir in jalapeños, ketchup, sugar and liquid smoke. Bring to a boil then reduce heat to medium-low and simmer for an hour or until sauce has thickened to desired consistency.

  • Smoke pork shoulder in a hot smoker for 3 to 5 hours at 210 degrees F (internal meat temperature of 150 degrees F). Remove, and wrap in aluminum foil. Refrigerate overnight.

  • Remove excess fat from pork. Using two forks, shred remaining meat into a large bowl. Mix in barbecue sauce.

  • Brown 2 slices of buttered sourdough bread in a skillet or griddle over medium heat. Place a slice of cheese on each slice. Top with ? of pulled pork mixture, a second slice of cheese and another slice of bread. Turn sandwich over when bottom slice has browned and brown the other side.

Elsie's Tips:

Feel free to personalize the sauce. Want it sweeter? Add more sugar. Want it spicier? Add more jalapeños.

Use prepared smoked pork shoulder in place of smoking your own pork.

Nutrition Facts

687 calories; protein 32.6g; carbohydrates 58g; fat 35.9g; cholesterol 119.6mg; sodium 1420.8mg. Full Nutrition