Grilled Cheese Pulled Pork Sandwich Recipe

Prep and season pork

Trim excess fat from the pork shoulder if needed. In a small bowl mix brown sugar, smoked paprika, cumin, chili powder, kosher salt, and black pepper. Rub the spice mix all over the pork, pressing to adhere. Slice the onion into thick rings and scatter into the bottom of a slow cooker or heavy covered Dutch oven. Place the seasoned pork on top of the onions and tuck the minced garlic around it.

Add liquids and cook

Pour apple cider vinegar and stock into the cooker, around the pork (not over the rub to avoid washing it away). Cover and cook on low for 8 hours (or high for 4–5 hours) in a slow cooker, or in a 150°C (300°F) oven for 4–5 hours in a covered Dutch oven, until the pork is fork-tender and pulls apart easily.

Shred and sauce

Remove the pork to a large tray or bowl and reserve 120–180 ml of the cooking liquid. Using two forks, shred the pork into bite-sized strands. Mix in the reserved cooking liquid as needed to keep moist, then fold in the BBQ sauce (about 200 ml) and chopped parsley if using. Taste and adjust salt/sauce balance. Keep warm until assembly; you can simmer briefly in a saucepan over low heat to meld flavors if desired.

Cook the bacon in a skillet over medium heat until crispy, about 6–8 minutes, turning as needed. Transfer to paper towels to drain, then chop or leave whole depending on sandwich build preference.

Bring a clean skillet or griddle to medium-low heat. Butter one side of each sourdough slice with softened butter. Keep buttered slices ready for grilling (butter side will face the pan).

Assemble sandwiches

Place 6 slices of sourdough butter-side-down on a cutting board. Top each with a generous layer (about 120–150 g) of pulled pork, distributing evenly. Add 2 slices of sharp cheddar over the pork, then place 1–2 bacon strips on top of the cheese. Optionally add a few pickle slices. Top each with the remaining sourdough slice, butter-side-up.

Grill until golden and melty

Heat a large skillet or griddle over medium heat. Working in batches if necessary, place assembled sandwiches in the skillet. Cook for 3–4 minutes per side, pressing gently with a spatula, until the bread is golden brown and the cheese is fully melted. If bread browns before cheese melts, lower the heat and cover the pan for 1–2 minutes to trap heat and melt the cheese without burning the bread.

Rest and serve

Transfer sandwiches to a cutting board and let rest 1 minute, then slice each sandwich in half on the diagonal. Serve hot with extra BBQ sauce on the side and optional pickles.