Save This BBQ pulled pork grilled cheese is my go-to when the family craves comfort food with bold flavors. Melted sharp cheddar pairs with smoky pulled pork and tangy barbecue sauce for a cheesy, meaty sandwich that brings everyone to the table in minutes. It is fantastic when you need something quick yet tastes like a backyard cookout.
My kids beg for this every time we have leftover pork shoulder. The combo of crunch and melt always disappears fast.
Ingredients
- Pulled pork: Brings deep smoky flavor and hearty texture. Use your favorite leftover barbecue or store-bought for convenience. Choose meat with a little fat left for juiciness
- Barbecue sauce: Adds sweet and tangy richness. Select a high-quality sauce you love: one with a bit of spice makes the whole sandwich pop
- Sourdough or country bread: Stands up to the filling and crisps beautifully. Choose slices with a sturdy crumb for best results
- Sharp cheddar cheese: Melts creamy and sharp, balancing the sweet pork. Opt for blocks you can slice yourself for maximum melt
- Unsalted butter: Helps the bread turn golden and crunchy. Make sure it is softened for easy spreading
- Optional extras: Red onion gives a sweet bite and a pop of color. Pickled jalapeños bring a gentle heat and zing. Look for firm, crunchy pickled slices
Instructions
- Prepare the Pork:
- Coat your cooked pulled pork evenly with barbecue sauce using a small bowl. If pulled pork is cold, gently heat in a skillet or microwave so the filling is warm but not dry. This keeps the sandwiches gooey inside
- Build the Sandwich:
- Set out all bread slices on a clean work surface. Butter one side of each slice all the way to the edges for even crisping. Flip four slices so the unbuttered side faces up
- Layer Cheese and Fillings:
- On the four unbuttered sides, lay down a slice of sharp cheddar cheese first so it melts directly on the bread. Mound warm barbecue pulled pork evenly over the cheese. Scatter with red onion and jalapeños if using. Top each with a second slice of cheddar for extra melt. Place the remaining bread slices on top, buttered side out
- Grill the Sandwiches:
- Heat a large skillet or griddle over medium. When the pan is hot, place sandwiches in gently. Cook three to four minutes per side, pressing lightly with a spatula to help melt the cheese and crisp the bread. The bread should be deep golden and the cheese fully melted
- Rest and Serve:
- Once grilled on both sides, transfer sandwiches to a cutting board. Let them rest one minute so the filling sets slightly. Use a bread knife to cut in half and serve hot while the cheese is stretchiest
Save Sharp cheddar in this recipe is my secret weapon for bold flavor. My favorite memory is making a giant batch for my teens and their friends after a football game: nothing brings out smiles faster than a platter of these sandwiches.
Storage Tips
Cool the sandwiches completely before wrapping tightly in foil or airtight containers. Store in the refrigerator for up to two days. For best results reheat in a skillet over medium heat to revive the crunch, or use a toaster oven if feeding a crowd.
Ingredient Substitutions
Try Monterey Jack or smoked gouda for a different cheese flavor if you want a creamier or smokier taste. Any hearty white or whole grain bread can stand in for sourdough if that is what you have on hand. For a lighter version, use lean pulled chicken breast with barbecue sauce.
Serving Suggestions
Pair with a simple green salad, coleslaw, or pickle spears to balance the richness. Crispy sweet potato fries or kettle chips are always a hit in my house. Serve with extra barbecue sauce on the side for dipping.
Cultural and Historical Notes
This recipe takes classic American barbecue and wraps it in a childhood grilled cheese favorite. The combo is comfort food at its best, inspired by southern pitmasters and diner short-order cooks alike. Every region has its barbecue twist, so try experimenting with Kansas City, Memphis, or Carolina style sauces.
Seasonal Adaptations
In summer I toss in fresh sliced tomatoes right before grilling. During fall football season I add caramelized onions for warmth and sweetness. Pickled vegetables make an easy topping anytime you crave crunch or extra tang.
Success Stories
I have shared this with neighbors at our block party and it has become the most-requested recipe. Even friends who swore they did not like pulled pork came back for seconds. Layering the cheese both under and over the pork guarantees melt-in-your-mouth perfection every time.
Freezer Meal Conversion
Assemble the sandwiches and wrap tightly in parchment and foil. Freeze uncooked and pull out as needed for quick meals. Grill straight from frozen over low heat, covering the pan, which allows the cheese to melt without burning the bread.
Save With simple ingredients and smart layering, this BBQ grilled cheese always brings big smiles. Make a double batch: leftovers are even better the next day.
Recipe Guide
- → What type of bread is best?
Sourdough or country bread works well for sturdy texture and flavor, but any hearty bread will suffice.
- → Can I use a different cheese?
Absolutely. Monterey Jack, smoked gouda, or your favorite melting cheese can add different flavors.
- → Is it possible to make this spicy?
Add pickled jalapeños or spicy barbecue sauce for extra heat according to your preference.
- → How do I avoid soggy bread?
Butter the bread well and grill over medium heat until crisp and golden on both sides.
- → What sides complement this sandwich?
It pairs nicely with pickles, chips, or a fresh green salad to lighten the meal.
- → Can leftovers be reheated?
Reheat gently in a skillet or oven to regain crispness without drying out the filling.