Pulled Pork Grilled Cheese Sandwiches
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
6 hrs
-
Total Time
6 hrs 5 mins
-
Servings
8
-
Calories
536 kcal
-
Course
Main Course
-
Cuisine
American
Pulled Pork Grilled Cheese Sandwiches
Description
This recipe starts with a 4-pound bone-in pork shoulder rubbed with brown sugar, sage, salt, and pepper, then slow-roasted at a low temperature (225°F) for about six hours until reaching an internal temperature of 205°F. The slow roasting allows the meat to become tender and develop a caramelized bark on the exterior, which adds a savory crust. Alternatively, the pork can be cooked in a slow cooker, which will be tender but without the caramelized crust.
The accompanying sauce is made by simmering water, balsamic vinegar, honey, cornstarch, ground sage, and a pinch of red pepper flakes until thickened. During the last hour of roasting or slow cooking, the pork is basted multiple times with this sauce to glaze the meat and deepen the flavor.
Once cooked and rested, the meat is shredded with a fork, combined with the remaining sauce, and can be served as is or used in sandwiches with cheese melted into grilled bread. These sandwiches showcase the balance of tender pork and sweet-tangy glaze, with the crunchy outer bark contributing texture.
The method includes checking tenderness by wiggling the bone during roasting to ensure the meat pulls away easily before removal from heat.
Ingredients
- 4 lb pork shoulder bone in
Dry Rub
- 1/4 cup brown sugar
- 1 tsp sage ground
- 1/2 tsp salt
- 1/2 tsp black pepper
Sauce
- 1/2 cup water
- 1/2 cup balsamic vinegar
- 1/4 cup honey
- 1 tbsp cornstarch
- 1/2 tsp sage ground
- red pepper flakes pinch
Instructions
- Roast in oven: Mix together the dry rub seasonings in a small bowl. Rub all sides and press to adhere spices to pork. Place in a greased shallow baking pan and slow roast, covered, at 225°F for 6 hours (See Note 1).
- In a small saucepan add the sauce ingredients and cook over medium heat, stirring to combine. This will thicken slightly. Set aside.
- In last hour of roasting, baste several times with sauce uncovered. Internal temp should be 205°F.
- Shred with fork and pour remaining sauce over meat in bowl, mixing to coat well. Serve as is with a side dish or in sandwich (as pictured).
- Slow cooker: Mix together the dry rub seasoning in a small bowl. Rub all sides and press to adhere spices to pork. Place in slow cooker sprayed with cooking spray for 6 hours.(See Note 2).
- In last hour of cooking, baste several times with sauce.
- Remove bone and shred with fork. Pour remaining sauce over meat in slow cooker, mixing to coat well. Serve as is with a side dish or in sandwich (as pictured).
Notes
- Check tenderness by wiggling the bone; the meat is done when it slips away easily, usually at 6 hours slow roast.
- Oven roasting develops a caramelized, crispy bark on the pork, while slow cooking yields tender meat without the bark.
- During the last hour of cooking, baste the pork multiple times with the thickened balsamic-honey sauce to enhance flavor and glaze.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 536 kcal
% Daily Value*
| Calories | 536kcal | 27% |
| Carbohydrates | 17g | 6% |
| Protein | 34.3g | 69% |
| Fat | 35.7g | 55% |
| Saturated Fat | 12.4g | 62% |
| Polyunsaturated Fat | 3.8g | 22% |
| Monounsaturated Fat | 15.9g | 80% |
| Cholesterol | 140.9mg | 47% |
| Sodium | 254.4mg | 11% |
| Fiber | 0.1g | 0% |
| Sugar | 15.5g | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
