Pulled Pork & Apple Grilled Cheese
Prep time
Cook time
Total time
Juicy pulled pork, tart apples, and melty cheddar cheese make up this comforting take on a classic.
Author: Chelsea
Recipe type: Main
Serves: 2 sandwiches
Ingredients
- 4 thick slices of bread
- Butter
- 2 Tbsp dijon
- 1 heaping cup pulled pork (recipe in the notes section)
- ½ a granny smith apple, sliced thin
- 8-12 slices of cheddar cheese
Instructions
- Generously butter the outsides of the bread slices. Place slices butter-side down on a plate. On two slices of bread, spread the dijon, then layer with pulled pork, apple slices, and cheese. Top with the other bread slices.
- Transfer sandwich to an oven-safe skillet set over medium-high heat and cook, about 3 minutes per side, until bread is crispy and browned. Optional step, place the skillet in the oven and broil for 2-3 minutes until cheese has melted completely. Serve immediately.
Notes
For juicy pulled pork made in the slow cooker, follow the recipe below:
.
3½ lb (1.6 kg) pork shoulder blade roast
Salt and pepper, to taste
2 Tbsp vegetable oil
2 onions, diced
5 cloves garlic, minced
2 Tbsp chili powder
2 tsp ground cardamom
3 bay leaves
¼ cup tomato paste
1 can (398 mL) tomato sauce
3 Tbsp packed brown sugar
2 Tbsp cider vinegar
2 Tbsp Worcestershire sauce
½ cup whiskey or bourbon (optional)
.
Sprinkle pork liberally with salt and pepper. In Dutch oven, heat oil over medium-high heat and brown pork all over. Transfer to slow cooker.
Add onions, garlic, chili powder, cardamom and bay leaves to Dutch oven. Cook, stirring often, until onions are softened, about 5 minutes.
Add tomato paste and cook, stirring, until darkened, about 3 minutes. Add tomato sauce, sugar, vinegar, Worcestershire sauce and whiskey, scraping up any browned bits from the bottom of the pot. Transfer into slow cooker. Cover and cook on low until pork is tender, 8 to 10 hours.
Transfer pork to cutting board and tent with foil; let stand for 10 minutes, then shred pork apart using two forks.
Meanwhile, pour liquid from slow cooker into a large saucepan; skim off fat. Bring to boil over high heat and simmer for 15-25 minutes until reduced to about 3 cups. Discard bay leaves.
Add shredded pork; stir to coat and warm through.
.
3½ lb (1.6 kg) pork shoulder blade roast
Salt and pepper, to taste
2 Tbsp vegetable oil
2 onions, diced
5 cloves garlic, minced
2 Tbsp chili powder
2 tsp ground cardamom
3 bay leaves
¼ cup tomato paste
1 can (398 mL) tomato sauce
3 Tbsp packed brown sugar
2 Tbsp cider vinegar
2 Tbsp Worcestershire sauce
½ cup whiskey or bourbon (optional)
.
Sprinkle pork liberally with salt and pepper. In Dutch oven, heat oil over medium-high heat and brown pork all over. Transfer to slow cooker.
Add onions, garlic, chili powder, cardamom and bay leaves to Dutch oven. Cook, stirring often, until onions are softened, about 5 minutes.
Add tomato paste and cook, stirring, until darkened, about 3 minutes. Add tomato sauce, sugar, vinegar, Worcestershire sauce and whiskey, scraping up any browned bits from the bottom of the pot. Transfer into slow cooker. Cover and cook on low until pork is tender, 8 to 10 hours.
Transfer pork to cutting board and tent with foil; let stand for 10 minutes, then shred pork apart using two forks.
Meanwhile, pour liquid from slow cooker into a large saucepan; skim off fat. Bring to boil over high heat and simmer for 15-25 minutes until reduced to about 3 cups. Discard bay leaves.
Add shredded pork; stir to coat and warm through.
Recipe by Port and Fin at https://portandfin.com/pulled-pork-apple-grilled-cheese/