Pulled Pork BBQ Grilled Cheese Sandwiches
Denver Showroom, Vaughn Hobbs
Servings 8
Ingredients
1 loaf of sourdough bread sliced
2 lbs of smoked Cheddar cheese shredded
3 lbs Pork Shoulder to get 1 lb of Pulled Pork
Butter
Step one
Take a pork butt and smoke it for 3 hours at 210 degrees (internal temperature 150 degrees), then wrap in aluminum foil, about 12 hours. At this point the pork should be, “fall apart tender”, take off any excess fat then cube the pork.
In a cold smoker- smoke cheese for about an hour and then chill, once cold okay to grate.
Step Two
On a hot Griddle- Butter the sour dough bread add cheese then pulled pork, then more cheese and other slice of bread. Grill until cheese has melted and bread is golden brown. Slice in half and serve warm, this is great served with a cold, cold Cole slaw.
