Cherry Coke Smoked Pulled Pork Barbecue Grilled Cheese
It may take a little time, but slowly smoked pulled pork tossed in your favorite barbecue sauce is sandwiched between layers of rich cheddar with a bit of red onion and cilantro, and finished off with crisp sour dough bread.
For The Smoked Pork Butt
- 6-8 lb boneless pork butt/shoulder
- 2 cans regular cherry coke
- barbecue dry rub of your choosing
For The Grilled Cheese Sandwich
- sliced sour dough bread
- butter, softened
- sharp cheddar cheese slices
- Sauer's barbecue sauce, or other vinegar based sauce of your choosing
- thinly sliced red onion
- chopped cilantro leaves
To Make The Smoked Pulled Pork
Fill a meat injector with cherry coke. Inject it into the pork butt/shoulder about every 2", refilling as necessary.
Using our hands, rub the outside of the meat liberally with the dry rub covering as best as possible.
Transfer the pork butt (fat side up) to a disposable 9x13 baking tin. We like to use two to reinforce it a bit. Insert a meat probe deep into the center of the meat, and smoke at 225 degrees Fahrenheit until it reads 200-205 degrees.
Remove the meat from the smoker, and let it rest undisturbed on a counter top for an hour.
Use a set of claws, or two forks, to pull the meat apart, working in sections, removing any clumps of fat as you go.
To Make The Grilled Cheese
Toss the pulled pork with your favorite vinegar-based barbecue sauce. We want it saucy, but not dripping.
Liberally butter the outsides of the sourdough slices. In a skillet over medium heat, lay two cheddar cheese slices out. Pile them high with the pulled pork. Top with several sliced onions, a sprinkle of cilantro, another two slices of cheddar, and finish with another slice of buttered sour dough.
Cook the sandwich for 2-3 minutes, or until golden brown and crisp. Using two spatulas, carefully flip the sandwich and continue cooking for another 2-3 minutes, or until the bread is golden brown and the cheese is melted.