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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.