Servings
6
Ingredients
| 2 tbsp. | butter |
| 1 | medium yellow onion, diced |
| 1 | jalapeño, diced (optional) |
| 1 cup | ketchup |
| ½ cup | brown sugar |
| 12 slices | Borden® American Cheese |
Steps
| 1 |
SAUTE
butter in a medium-size skillet over medium heat, add in onions until soft; stir in jalapeños, ketchup, sugar and liquid smoke. .
|
| 2 |
BOIL
then reduce heat to medium-low and simmer for an hour or until sauce has thickened to desired consistency.
|
| 3 |
SMOKE
pork shoulder in a hot smoker for 3 to 5 hours at 210° F (internal meat temperature of 150°F). Remove, and wrap in aluminum foil.
|
| 4 |
REFRIGERATE
overnight.
|
| 5 |
REMOVE
excess fat from pork.
|
| 6 |
SHRED
remaining meat into a large bowl. Mix in barbecue sauce.
|
| 7 |
BROWN
2 slices of buttered sourdough bread in a skillet or griddle over medium heat. Place a slice of cheese on each slice. Top with ⅛ of pulled pork mixture, a second slice of cheese and another slice of buttered bread. Turn sandwich over when bottom slice has browned and brown the other side.
|
Elsie’s Tip
Personalize the sauce! Want it sweeter? Add more sugar. Want it spicier? Add more jalapeños.
Elsie’s Tip
Use prepared smoked pork shoulder in place of smoking your own pork.
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