BBQ Pulled Pork Grilled Cheese (Printable Version)

Smoky pork, tangy sauce, and melted cheddar layered between buttery bread for a satisfying, easy lunch or dinner.

# What You'll Need:

→ Pulled Pork

01 - 2 cups cooked pulled pork
02 - 1/2 cup barbecue sauce

→ Bread & Dairy

03 - 8 slices sourdough or country bread
04 - 8 slices sharp cheddar cheese
05 - 4 tablespoons unsalted butter, softened

→ Extras

06 - 1/2 medium red onion, thinly sliced
07 - 1/2 cup pickled jalapeños, drained

# Steps to Follow:

01 - Combine cooked pulled pork and barbecue sauce in a small bowl until evenly coated. Warm the mixture gently in a skillet or microwave if the pork is cold.
02 - Arrange bread slices on a work surface. Spread softened butter on one side of each slice. On the unbuttered side of 4 slices, layer 1 slice of cheddar cheese, a generous portion of pulled pork mixture, and, if desired, red onions and pickled jalapeños. Top each with a second slice of cheddar cheese and cover with remaining bread, buttered side facing outward.
03 - Preheat a large skillet or griddle over medium heat. Place the assembled sandwiches onto the hot surface and cook for 3 to 4 minutes per side, pressing gently with a spatula, until the bread is golden brown and the cheese is fully melted.
04 - Transfer sandwiches to a cutting board. Let rest for 1 minute before slicing. Serve hot.

# Additional Tips::

01 -
  • Easy to make with cooked pork or leftovers from another meal
  • Loads of flavor thanks to smoky barbecue sauce and real cheddar
  • Ready in under 30 minutes so weeknight friendly
  • Gooey cheese meets crisp buttery bread in a satisfying sandwich
02 -
  • Packed with protein from pork and cheese
  • Freezes well for future meals
  • A great way to use up leftover pulled pork
03 -
  • Bring the pork to room temperature before assembling so everything heats through without overbrowning the bread.
  • A cast iron skillet holds and distributes heat evenly for a perfectly crisp crust.
  • Slice on the diagonal for those gooey cheese pulls that everyone loves.
  • I once learned the hard way not to overfill or you will lose half your cheese on the pan less is sometimes more for structural success.

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