Pulled Pork Patty Melt Recipe

Heat and season pulled pork

Place the 2 cups of shredded cooked pulled pork in a medium saucepan over medium-low heat. Add 1/2 cup BBQ sauce, 1 tablespoon apple cider vinegar, 1 tablespoon brown sugar, 1/2 teaspoon smoked paprika and 1/4 teaspoon black pepper. Stir to combine and warm gently for 6–8 minutes until heated through and saucy. Taste and adjust seasoning. Keep warm on very low heat while preparing other components.

Caramelize onions with root beer

In a large skillet over medium heat, add 1 tablespoon butter and 1 teaspoon vegetable oil. When butter is melted and shimmering, add the 2 cups thinly sliced yellow onions and 1/4 teaspoon salt. Cook, stirring occasionally, 12–15 minutes until soft and starting to brown. Sprinkle 1 teaspoon brown sugar, pour in 1/2 cup Barq's root beer, and reduce heat to medium-low. Continue cooking, stirring now and then, 8–12 more minutes until onions are deeply caramelized and the root beer has mostly evaporated/ reduced to a sticky glaze. Remove from heat and set aside.

Mix aioli

In a small bowl whisk together 1/2 cup mayonnaise, 2 teaspoons pickle brine, 1/2 teaspoon Dijon mustard, 1/2 teaspoon minced garlic, 1/2 teaspoon lemon juice and 1/8 teaspoon black pepper until smooth. Fold in the optional 2 tablespoons finely chopped pickles if using. Taste and adjust with more pickle brine or lemon juice for brightness. Refrigerate until ready to assemble.

Prepare cornbread batter

In a bowl combine 1 cup cornbread mix (or your homemade cornbread batter) with 1/2 cup milk or buttermilk, 1 egg and 1 seeded and finely chopped jalapeño. Mix until just combined. Let rest 5 minutes.

Cook cornbread rounds

Heat a nonstick skillet or griddle over medium heat and add 1 tablespoon butter or oil. Spoon batter into the skillet to form 4 cake-like rounds approximately 3–4 inches in diameter and 1/2 inch thick (you can make 2 sandwiches with 2 rounds each). Cook 3–4 minutes per side until golden and set, pressing gently so they cook through. Transfer to a plate and keep warm. Alternatively bake small rounds at 400°F (200°C) for 12–14 minutes.

Grill jalapeño

If you prefer a grilled jalapeño garnish, halve and grill or char 1 jalapeño over direct heat until charred, then slice and remove seeds for a milder heat. Set aside.

Assemble and melt cheese

Butter both sides of each cornbread round lightly with the reserved butter. Place a cornbread round on a hot skillet over medium heat, layer about 1/2 cup warmed pulled pork, then 1–2 slices of smoked Gouda, a spoonful of Barq's caramelized onions, and a few slices of grilled jalapeño. Top with the second cornbread round, buttered side out. Cook 2–3 minutes per side pressing gently with a spatula until the Gouda melts and the cornbread is golden and crisp. Repeat for remaining sandwiches.

Plate and finish

Spread about 1–2 tablespoons pickleback aioli on the inside or top of the sandwich (or serve on the side). Place 3 dill pickle slices inside each sandwich or serve alongside. Season finished sandwiches lightly with 1/4 teaspoon kosher salt divided and a pinch of freshly ground black pepper. Serve immediately while hot and gooey.