Description
Smoke your own pork roast or use prepared pulled pork for these smoky, cheesy pulled pork sandwiches.
Ingredients
- 2 tablespoons Borden® Butter
- 1 medium yellow onion, diced
- 1 jalapeno chile pepper, diced (Optional)
- 1 cup ketchup
- ½ cup brown sugar
- Liquid smoke, to taste
- 1 (3 pound) pork shoulder roast
- 1 (1 pound) loaf sourdough bread, sliced
- 16 slices Borden® Singles Sensations® Extra Sharp Cheddar
- 4 tablespoons Borden® Butter
Instructions
- 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.
Servings: 8