There’s nothing quite as comforting as a grilled cheese. For one, they’re cheap and easy, requiring little prep, little work, and simple ingredients that you’re likely to always have. For another, they’re gooey and cheesy and warm and cozy in a way that hugs your insides. A grilled cheese sandwich is the perfect comfort food.
This pulled pork and apple grilled cheese may not be traditional, but it’s still a grilled cheese. As long as the bread is crisp and the cheese is melty, it’s still a grilled cheese. Even if there’s some pulled pork and apple thrown into the mix.
– Pork and apples. So great when paired together in a meal. If you’re ever cooking pork chops, throw some apples in there with them. Heaven.
– Apples and cheese. One of my all time favourites. Even as a kid I’d pair these two together; I’d grab a stick of string cheese and a tub of applesauce, use the cheese for dipping, and all was right in the world. Even now, the thought of a slice of cheese on a piece of apple pie makes me all tingly.
– Pulled pork and cheese. Is there a more heavenly combination? Pulled pork is the leader of all things pork. Juicy, succulent, shredded and packed with flavour, pulled pork is the ultimate. Throw some melted cheese on top and you’re guaranteed to be satisfied.
I’ve included my all-time favourite pulled pork recipe in the notes section below. It’s simple to make as most of the cooking time is spent inside a slow cooker, which might be why I love it so much. Minimal effort, maximum flavour. I like to make a big batch early in the week and use the leftovers to make meals for the next few days. Pulled pork eggs benny. Pulled pork tacos. Pulled pork grilled cheese.
|Pulled Pork & Apple Grilled Cheese|| || |
- 4 thick slices of bread
- 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
- 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.
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.