Slow-Cooked Pulled Pork Beer and Grilled Cheese Sandwiches
A classic Southern barbecue dish, pulled pork has evolved to become much more than just a traditional meal enjoyed in the backyard on a warm summer day. True to its origins, it's often a smoky and tender pork shoulder cooked for hours at a time and covered in a rich and zesty barbecue sauce. Today however, pulled pork is added to everything from mac and cheese, nachos and pizza to waffles and breakfast hash.
For a truly incredible variation of the pulled pork masterpieces, make this slow-cooked pulled pork and beer grilled cheese recipe. Everyone loves a good sandwich, especially when it's dripping with juicy pulled pork infused with beer and covered in melted, creamy white cheddar cheese. Sandwiched between two buttery and toasted pieces of bread, enjoying pulled pork doesn't get much better than this.
Pulled Pork Beer and Grilled Cheese Sandwiches
To get the best results with your pulled pork, brown the meat on all sides in the DuraCeramic™ cooking pot of your Crock-Pot® 6-Quart Slow Cooker with Stovetop-Safe Cooking Pot before slow cooking. This step is made easy with the two-in-one cooking pot that is safe for stovetop use and then transferred right back into your slow cooker for the next step.
Pulled Pork Ingredients:
- 1 (6 pound) pork butt or shoulder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 12 ounces of beer of your choice
- 32 ounces of barbecue sauce, plus more for drizzling
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 2/3 cup beer
- 1/3 cup milk
- 6 ounces freshly grated white cheddar cheese
- 8 slices whole grain bread
- Butter for spreading, room temperature or slightly softened
- Add pork shoulder and olive oil to DuraCeramic™ cooking pot and bring to stovetop over medium-high heat.
- Sear the pork on all sides for 2 to 3 minutes, until browned.
- Transfer cooking pot back to slow cooker.
- Cover with onion powder, smoked paprika, garlic powder, salt and pepper.
- Pour 12 ounces of beer and 24 ounces of barbecue sauce over pork.
- After cooking for 8 hours on low, remove pork and shred with two forks.
- Return to slow cooker and add remaining barbecue sauce.
- Cook for another 2 hours.
- To make beer cheese sauce, heat butter in a saucepan and add flour once sizzling.
- Whisk well then add beer and milk.
- Reduce heat and add cheese, stirring until melted.
- Make grilled cheese sandwiches the traditional way, with butter bread and cheese slices on a frying pan, with the addition of your pulled pork and beer cheese sauce.