Ingredients
- BBQ sauce:
- 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
- Sandwich:
- 1 (3 pound) pork shoulder roast
- 1 (1 pound) loaf sourdough bread, sliced
- 16 slices Borden® Singles Sensations® Extra Sharp Cheddar
Why This Recipe Is So Tasty
Helpful Chef Tips
- Choose a cheese that melts well, like cheddar, mozzarella, or Monterey Jack.
- Toast the bread or sandwich buns slightly before assembling to prevent sogginess.
Step 1
Melt some butter in a medium skillet over medium heat. Toss in the onions and cook them until they’re nice and soft. Then add the jalapeños, ketchup, sugar, and a splash of liquid smoke. Let everything come to a boil, then turn the heat down to medium-low and let it simmer gently for about an hour, or until the sauce has thickened up to your liking.
Step 2
For the pork, smoke a pork shoulder in a hot smoker at around 210°F for 3 to 5 hours, until the internal temperature hits 150°F. Once it’s done, wrap it tightly in foil and pop it in the fridge overnight to let the flavors settle.
Step 3
When you’re ready, trim off any extra fat from the pork. Use two forks to shred the meat into a big bowl, then stir in your favorite barbecue sauce until everything is well coated.
Step 4
Butter two slices of sourdough bread and brown them in a skillet or on a griddle over medium heat. Once they’re golden, place a slice of cheese on each piece. Pile on a generous amount of the pulled pork, add another slice of cheese on top, and sandwich it all together with the second slice of bread. Flip carefully once the bottom is browned and cook until the other side is golden and the cheese is melted. Enjoy!
