Smoky Mesquite Grilled Cheese
Slow-cooked mesquite pulled pork and spicy barbecue sauce melted between sharp cheddar and mozzarella on golden, mayo-toasted sweet Hawaiian bread.
Equipment
- Skillet
- 9-inch pie dish
- Spatula
- Vegetable Dicer
Ingredients
For the Mesquite Pork
- 2 1/2 pounds boneless pork shoulder roast
- 4 cups beef broth
- 1 medium onion sliced
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 tablespoons garlic powder
- 1 tablespoon mesquite seasoning
- 1/2 cup spicy barbecue sauce
For the Sandwiches
- 8 slices sweet Hawaiian bread
- 8 slices sharp cheddar cheese
- 8 slices mozzarella cheese
- 2 tablespoons mayonnaise
- sliced pickles for serving on the side
Instructions
- Slow cook the pork. Add the beef broth, onion, salt, pepper, garlic powder, mesquite seasoning and pork roast to a slow cooker. Cook on low for 6 to 8 hours, until the meat is fork-tender.
- Add the barbecue sauce during the last hour of cooking.
- Shred and drain. Remove the pork, shred it with two forks and let any excess juices drain off so the sandwiches stay crisp.
- Prep the bread. Spread mayo on the outside of each slice of bread.
- Build the sandwiches. Layer mozzarella, shredded pork and cheddar between the bread, mayo side out.
- Toast. In a large non-stick skillet over medium-low heat, toast the sandwiches in batches 2 to 3 minutes per side, until golden brown and the cheese is melted.
- Serve with sliced pickles on the side and french fries.
Notes
Leftover pork keeps up to 4 days refrigerated, so you can make sandwiches all week. A panini press works well too.