Pulled pork grilled cheese. (You just changed your plans for what you’re doing this weekend at the mere mention of this sandwich, didn’t you? That’s okay. Happened to us, too.)
Pulled pork grilled cheese is ridiculously easy to make, kid-friendly, crazily delicious, and a marvelous way to use up extra pulled pork leftover from that barbecue. Though if we’re being honest, we’d happily smoke a batch of pulled pork just to make this sandwich.–Angie Zoobkoff
A LITTLE MORE ABOUT THIS DIVINE PULLED PORK GRILLED CHEESE RECIPE
When this pulled pork grilled cheese recipe was concocted by a Southern barbecue joint, they had the kids’ menu in mind, although every single adult we know who’s tried this sandwich wouldn’t kick it out of bed. If the adult in you hesitates, feel free to gussy it up with a cheese that doesn’t come in shrink-wrapped slices. And bear in mind there are many, many takes on pulled pork and each will lend an exquisitely different character to your pulled pork grilled cheese. Consider it a sandwich adventure. Sorta like those choose-your-own-adventure books.
Pulled Pork Grilled Cheese
- Quick Glance
- Quick Glance
- 10 M
- 10 M
- Serves 1
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Recipe Testers Reviews
This pulled pork grilled cheese was a hit with my family. It was easy to take special orders for this meal—one of my guys wanted straight up grilled cheese, one wanted all meat, and the rest of us thoroughly enjoyed the cheese and pulled pork combo. This is a fantastic way to serve a fancy grilled cheese as the hamburger bun keeps hearty ingredients, such as pulled pork, well contained. I used a stovetop grill press to get nice grill marks on all sides. This was fantastic served with the slaw from the pulled pork tacos recipe as well as dipped in the vinegar barbecue sauce for extra zing.
Having grown up in Memphis, pulled pork is a staple in my freezer. Thus this pulled pork grilled cheese recipe made an easy worknight dinner. The cooking was quick, the recipe was easy to follow, and the result was a satisfying sandwich. Since the recipe was developed for children, the use of American cheese was suitable; for myself, I would prefer a cheese with a little more bite. Perhaps my next attempt would be with a white Cheddar. Since the pork I had in my freezer was relatively bland, I added some vinegar barbeque sauce.
Simple yet decadent. I used salt-and-pepper smoked pulled pork, plastic-wrapped American cheese, and homemade, pillowy hamburger buns. No need to sauce it, the balance is brilliant.