Pulled Pork Grilled Cheese Recipe

Directions

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.

Cook 5-star weekday dinners every time.

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.

Per Serving: 687 calories; 35.9 g fat; 58 g carbohydrates; 32.6 g protein; 120 mg cholesterol; 1421 mg sodium. Full nutrition