Pulled pork grilled cheese. (You simply modified your plans for what you’re doing this weekend on the mere point out of this sandwich, didn’t you? That’s okay. Occurred to us, too.)
Pulled pork grilled cheese is ridiculously straightforward to make, kid-friendly, crazily scrumptious, and a wonderful means to make use of up further pulled pork leftover from that barbecue. Although if we’re being trustworthy, we’d fortunately smoke a batch of pulled pork simply to make this sandwich. Feel free to gussy it up with a cheese that doesn’t are available shrink-wrapped slices. Contemplate it a sandwich journey.–Angie Zoobkoff
CAN I MAKE THIS AHEAD OF TIME?
These sandwiches are good for tailgating however should you don’t need to arrange your smoker the night time earlier than, you’re free to begin along with your pork already smoked. Smoke it your self a couple of days forward or choose one up out of your favourite joint. From there, simply plop down your skillet on the grill and get to work.
Pulled Pork Grilled Cheese
Don’t cease brief with only a pork sandwich. As a substitute, load a pile of smoked pork on a bun, sandwiched between a couple of slices of American cheese. Over cast-iron, with a stunning dose of butter, the entire thing melds collectively into essentially the most good meals possible.
In a cast-iron pan or griddle set over medium warmth, soften the butter. Place the bun halves, reduce facet up, within the skillet. Place 1 cheese slice on every bun half. Prime the underside bun half with the pulled pork. Utilizing a spatula, place the highest bun half, cheese facet down, on the opposite facet that’s topped with pulled pork. Prepare dinner, turning sometimes and gently urgent the sandwich with the spatula, till the cheese is melted, about 5 minutes.
Serve instantly. Don’t neglect the napkins.
Serving: 1sandwichEnergy: 586kcal (29%)Carbohydrates: 43g (14%)Protein: 26g (52%)Fats: 35g (54%)Saturated Fats: 18g (113%)Polyunsaturated Fats: 2gMonounsaturated Fats: 7gTrans Fats: 1gLdl cholesterol: 121mg (40%)Sodium: 1594mg (69%)Potassium: 113mg (3%)Fiber: 1g (4%)Sugar: 20g (22%)Vitamin A: 917IU (18%)Vitamin C: 3mg (4%)Calcium: 573mg (57%)Iron: 3mg (17%)
Initially printed April 25, 2017
Recipe © 2017 Matt Moore. Picture © 2017 Time Inc. Books. All rights reserved. All supplies used with permission.