Skip to Content
  • Prep
  • Total
  • Serving
    5 Large Sandwiches

BBQ Pulled Pork Grilled Cheese


  • 1 peeled and thinly sliced yellow onion
  • 2 finely minced garlic cloves
  • 1 cup of BBQ sauce
  • ¼ cup of apple cider vinegar
  • 2 teaspoons of chili powder
  • 1 teaspoon of ground cumin
  • 3-pound boneless pork shoulder
  • 1 stick of unsalted butter, cut up
  • 10 thick slices of artisan bread
  • 14 ounces of shredded Cathedral Extra Mature English Cheddar
  • sliced pickles
  • salt and pepper to taste


  1. Add the onion, garlic, BBQ sauce, vinegar, chili powder, cumin, pork, salt, and pepper to a slow cooker and cook on high for 6-8 hours or until it easily shreds apart.
  2. Using two forks shred the pork completely and keep warm.
  3. Add 1 tablespoons of unsalted butter to a large frying pan over medium heat and once it’s melted Add in two slices of the bread and cook until lightly toasted, about 2 to 3 minutes.
  4. Remove the toasted bread and add another tablespoon of butter to the pan and then put the side of the bread that is not toasted into the pan.
  5. Immediately add some shredded pork, shredded cheese, and sliced pickles to the top of 1 side of the toasted bread and then add the other empty sliced toasted piece of bread to the top of the sandwich and cook until the cheese is completely melted.
  6. Slice and serve.