Name: Pulled Pork Grilled Cheese
Yield: 8
Ingredients: Borden® Butter - 2 tablespoons; Yellow onion, diced - 1 medium; Jalapeno chile pepper, diced (Optional) - 1; Ketchup - 1 cup; Brown sugar - ½ cup; Liquid smoke, to taste - ½ cup; Pork shoulder roast - 1 (3 pound); Sourdough bread, sliced - 1 (1 pound) loaf; Borden® Singles Sensations® Extra Sharp Cheddar - 16 slices; Borden® Butter - 4 tablespoons

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Ingredients for - Pulled Pork Grilled Cheese

1. Borden® Butter - 2 tablespoons

2. Yellow onion, diced - 1 medium

3. Jalapeno chile pepper, diced (Optional) - 1

4. Ketchup - 1 cup

5. Brown sugar - ½ cup

6. Liquid smoke, to taste - ½ cup

7. Pork shoulder roast - 1 (3 pound)

8. Sourdough bread, sliced - 1 (1 pound) loaf

9. Borden® Singles Sensations® Extra Sharp Cheddar - 16 slices

10. Borden® Butter - 4 tablespoons

How to cook deliciously - Pulled Pork Grilled Cheese

1. Stage

Melt butter in a medium-size skillet over medium heat. Sauté onions until soft; stir in jalapeños, ketchup, sugar and liquid smoke. Bring to a boil then reduce heat to medium-low and simmer for an hour or until sauce has thickened to desired consistency.

2. Stage

Smoke pork shoulder in a hot smoker for 3 to 5 hours at 210 degrees F (internal meat temperature of 150 degrees F). Remove, and wrap in aluminum foil. Refrigerate overnight.

3. Stage

Remove excess fat from pork. Using two forks, shred remaining meat into a large bowl. Mix in barbecue sauce.

4. Stage

Brown 2 slices of buttered sourdough bread in a skillet or griddle over medium heat. Place a slice of cheese on each slice. Top with ? of pulled pork mixture, a second slice of cheese and another slice of bread. Turn sandwich over when bottom slice has browned and brown the other side.