Leftover Pulled Pork Grilled Cheese Recipes
LEFTOVER PULLED PORK GRILLED CHEESE
Time 10m
Number Of Ingredients 4
Steps:
- Butter one side of each slice of bread. Warm pulled pork in microwave until hot - 30 seconds - 1 minute. Drain pork and set aside. Preheat skillet to medium low heat. Place one of the slices, butter side down in a skillet. Place 1 1/2 slices of Provolone cheese on top of bread. Spread out pulled pork on top of cheese. Place other 1 1/2 slices of Provolone cheese on pulled pork. Top with second slice of bread butter side up. Turn heat up to medium and cook until golden on the bottom. Flip and cook until second side is golden and cheese is melted. If heat is too high, turn down so it doesn't burn. Remove from skillet, slice and enjoy with your favorite sauce. Barbecue or our [Cilantro Lime Dressing|https://numstheword.com/cilantro-lime-dressing/ are always favorites of ours!
PULLED PORK GRILLED CHEESE
My family combined two of our favorite things: pulled pork and grilled cheese sandwiches. This recipe is super fast and easy when you use store-bought pulled pork. -Crystal Jo Bruns, Iliff, Colorado
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Heat shredded pork according to package directions. Stir in garlic. Layer 4 slices of bread with cheese, onion, pork mixture and remaining bread. Spread outsides of sandwiches with mayonnaise., In a large nonstick skillet, toast sandwiches in batches over medium-low heat until golden brown and cheese is melted, 2-3 minutes per side.
Nutrition Facts : Calories 605 calories, Fat 29g fat (13g saturated fat), Cholesterol 74mg cholesterol, Sodium 1406mg sodium, Carbohydrate 53g carbohydrate (22g sugars, Fiber 2g fiber), Protein 29g protein.
PULLED PORK GRILLED CHEESE
Smoke your own pork roast or use prepared pulled pork for these smoky, cheesy pulled pork sandwiches.
Provided by Borden® Cheese
Categories Trusted Brands: Recipes and Tips Borden Cheese
Yield 8
Number Of Ingredients 10
Steps:
- 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.
- 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.
- Remove excess fat from pork. Using two forks, shred remaining meat into a large bowl. Mix in barbecue sauce.
- 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.
Nutrition Facts : Calories 686.8 calories, Carbohydrate 58 g, Cholesterol 119.6 mg, Fat 35.9 g, Fiber 1.7 g, Protein 32.6 g, SaturatedFat 18.5 g, Sodium 1420.8 mg, Sugar 22.2 g
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- Microwave the butter in a small bowl for 10 seconds to soften before mixing with the crushed garlic, parsley, and mayo.
- Heat a large cast iron skillet or griddle over medium-low heat with a teaspoon of olive oil. Once hot, place the bread mayo-side down and top each bread slice with two slices of cheese. (I like doing one American slice per piece of bread mixed with another cheese.)
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