The Smokin' Pig Grilled Cheese

  • serves

Get ready for the best pulled pork sandwich of your life! Courtesy of James Oja of The Big Orange Lunchbox.

67 Ratings
Directions for: The Smokin' Pig Grilled Cheese


Pork Shoulder

2 ½ lb(s) bone-in pork shoulder

1 cup brown sugar

1 tsp garlic powder

1 tsp cayenne pepper

1 Tbsp paprika

2 Tbsp smoked paprika

2 tsp cumin

1 Tbsp coriander

2 tsp mustard powder

1 pinch cinnamon

1 cup kosher salt

2 Tbsp coarse cracked black pepper

Barbeque Sauce

1 cup brown sugar

¼ cup molasses

1 bottle (33-oz) Dr. Pepper

1 cup vinegar

3 Tbsp Worcestershire sauce

2 cup roasted red pepper purée

1 drop liquid smoke


1 loaf fresh bread, sliced

1 lb(s) Cheddar cheese, thickly sliced

1 lb(s) Provolone cheese, thickly sliced

1 lb(s) thick-cut bacon

butter, to taste


Pork Shoulder

1. To make a dry rub, stir together brown sugar, garlic powder, cayenne pepper, paprika, smoked paprika, cumin, coriander, mustard powder, cinnamon, salt, and coarse cracked black pepper.

2. Massage rub into pork shoulder, cover, and refrigerate overnight.

3. To make Pulled Pork: Preheat oven to 325ºF. Remove pork from the fridge and place in a large roasting pan.

4. In a large bowl, combine 2 cups of the barbecue sauce with 2 cups of water; stir to combine and pour sauce over the pork shoulder.

5. Roast pork shoulder in the oven for 5-7 hours, or until internal temperature is 200ºF and meat falls apart when pulled with a fork. While you braise the pork shoulder, start making barbecue sauce.

Barbeque Sauce

1. Stir together brown sugar, molasses, Dr Pepper, and vinegar in a large pot.

2. Cook over medium heat for 45 minutes, or until sauce reduces by half.

3. Add Worcestershire sauce, red pepper puree, and one drop of liquid smoke. Stir until combined and bring sauce to a boil over high heat; immediately reduce heat to medium-low and cook until sauce reduces by ¼, about 2 hours.

4. Remove sauce from heat, cover, and reserve for later use.


1. Once pork is done braising, set aside to cool.

2. Reheat barbecue sauce over low-medium heat.

3. Once pork shoulder has cooled to room temperature, shred pork off the bone with a fork. Add the meat to the simmering sauce.

4. In a medium pan over medium heat, cook bacon until crisp, flipping midway; reserve bacon fat and set bacon aside.

5. To make the grilled cheese sandwich, butter two slices of bread per serving. Add a small amount of bacon fat to the pan and lay the bread in the pan to toast over medium heat.

6. Once toasted on one side, flip over and add 2 slices of Cheddar cheese, 2 strips of bacon, and a heaping spoonful of pulled pork to one slice; add 2 slices of Provolone cheese to the second slice.

7. Once cheese melts, remove slices from the pan, assemble sandwiches, and serve.

See more: Lunch, Dinner, Pork, Cheese, Roast, Main

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