Save to Pinterest This BBQ Pulled Pork Grilled Cheese was made for days when you crave comfort food with a bit of a kick. Smoky pulled pork tossed in tangy barbecue sauce, tucked between layers of sharp cheddar and toasted bread every bite oozes with melty cheese and bold flavors. I promise it comes together in under half an hour, and it is a huge hit for family lunch or casual gatherings.
I first whipped this up for a laid-back game night, just trying to use up leftover pork. Now my friends ask for it every time they come over, and nobody ever leaves a crumb behind.
Ingredients
- Pulled pork: Use two cups of cooked pork tender and full of flavor homemade leftovers and grocery store versions both work well
- Barbecue sauce: Pick a brand with a balance of smoke and tang I like ones without too much sugar
- Sourdough or country bread: Eight slices sturdy enough to hold fillings while crisping up
- Sharp cheddar cheese: Eight slices gives rich melt and bite I find aged cheddar makes a difference in flavor
- Unsalted butter: Four tablespoons for golden crisp edges let it soften for easier spreading
- Red onion (optional): Thin half moon slices add a punch of fresh crunch
- Pickled jalapeños (optional): Drain before using if you want a smoky spicy twist
Instructions
- Combine Pork and Sauce:
- Mix the pulled pork with barbecue sauce in a small bowl until every strand is glossy and coated. Warm this mixture gently over low heat so the flavors meld. If you pulled the pork straight from the fridge take a minute to microwave or use the stove so it is not cold in your sandwich.
- Butter the Bread:
- Lay out all bread slices on your work surface and spread softened butter evenly on one side of each. This ensures even browning and no spots left un-golden.
- Assemble Sandwiches:
- Turn four bread slices butter side down. Top each with a slice of sharp cheddar. Mound a generous scoop of the saucy pork on top. Add onions and jalapeños if using. Lay on another slice of cheddar and cap with the remaining bread slices buttered side up.
- Grill to Golden:
- Heat a large skillet or griddle over medium. Let it get hot enough that the butter sizzles faintly but does not smoke. Place each sandwich in the pan and cook for three to four minutes on the first side without disturbing until the bottom turns deep golden.
- Flip and Finish:
- Carefully flip each sandwich with a spatula. Press gently as they cook another three to four minutes so the cheese melts fully and the bread crisps evenly.
- Rest and Serve:
- Remove sandwiches from heat. Let them sit for one minute before slicing so cheese stays inside. Cut and enjoy while hot and gooey.
Save to Pinterest Sharp cheddar is my personal favorite here because it adds bite and melting magic. Whenever I make these for family movie night we end up reaching for seconds and laughing about who gets the cheesiest bite.
Storage Tips
Store leftovers tightly wrapped in foil in the refrigerator for two days. To reheat I use a skillet over medium to keep the bread crisp instead of microwaving which turns it soggy. For maximum freshness and texture avoid assembling sandwiches until you are ready to cook.
Ingredient Substitutions
If you do not have pulled pork try using shredded rotisserie chicken tossed with barbecue sauce for a lighter twist. Monterey jack and smoked gouda are both amazing substitutes for cheddar especially if you like a milder or smokier finish. For dairy-free needs plant-based cheese works reasonably well just keep heat moderate as those melt fast.
Serving Suggestions
This grilled cheese goes best with little extras such as classic potato chips crunchy pickles or even a cool coleslaw. If you want something healthy a leafy green salad on the side adds balance and brightness. One friend likes to add a splash more barbecue sauce at the table for extra tang.
Save to Pinterest Try these sandwiches anytime you crave a cozy meal with bold flavors. Each bite brings together smoky pork, tangy sauce, and creamy cheese in a crisp buttery package.
Common Recipe Questions
- → Can I use a different cheese?
Yes, Monterey Jack or smoked gouda work well for a different melting texture and flavor.
- → How do I reheat leftovers?
Warm in a skillet over medium heat until the bread crisps and cheese melts again, avoiding the microwave for best texture.
- → What bread works best?
Sourdough or country bread hold up well to filling and grilling, providing both crunch and flavor.
- → Can I make it vegetarian?
Substitute pulled pork with smoky jackfruit or seasoned mushrooms for a satisfying vegetarian alternative.
- → What sides pair well?
Serve with pickles, chips, fresh salad, or creamy coleslaw for a complete meal.
- → Are there gluten-free options?
Use gluten-free bread and check barbecue sauce ingredients to suit gluten-free diets.