I always end up with more pulled pork than I know what to do with after a smoke, and this is my go-to way to use it up. Melty cheese and smoky pork between two crispy slices of buttered sourdough is hard to beat, and it comes together in about the time it takes to heat a pan. It’s a great one for weeknights when you don’t feel like cooking, or the day after a backyard cookout when the fridge is full of leftovers.
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There’s a nice contrast going on here: crisp, golden bread on the outside, warm and gooey cheese and pork on the inside. It’s simple comfort food, but the smoky flavor from the pork makes it feel a bit more special than your average grilled cheese. This is one I’ll make for a lazy Sunday lunch, game day snacking, or anytime I want something quick that still feels like a proper meal.
What You’ll Need To Cook
- Pulled pork – leftover smoked pulled pork works best here since it already carries that deep smoky flavor, but store-bought pulled pork is a fine shortcut too.
- Sourdough bread – its sturdy crumb and slight tang hold up to the melted cheese and juicy pork without going soggy.
- Sharp cheddar cheese – go for a block you shred yourself; it melts smoother than pre-shredded bags and gives the sandwich a bold, tangy backbone.
- Monterey jack cheese – melts beautifully and adds a creamy, mild contrast to the sharper cheddar.
- BBQ sauce – use whatever sauce you paired with your pulled pork originally so the flavors stay consistent.
- Unsalted butter, softened
- Dill pickles, sliced
- Thinly sliced red onion (optional)
Ingredient Substitutes
- Bread: Texas toast or a thick white sandwich loaf both work well if you don’t have sourdough on hand, and they crisp up nicely too.
- Cheese: Smoked gouda or pepper jack are great swaps if you want a little extra smokiness or heat in place of the cheddar and Monterey jack.
- Gluten-free option: Swap in your favorite gluten-free sandwich bread; just butter it a little more generously since gluten-free loaves can dry out faster on the griddle.
- BBQ sauce: A vinegar-based Carolina-style sauce cuts through the richness of the cheese if you’d rather skip a sweeter, ketchup-based sauce.
How To Make Pulled Pork Grilled Cheese
Step 1: Warm And Sauce The Pulled Pork
Start with pulled pork that’s already cooked, whether that’s fresh off the smoker or leftovers from the fridge. Warm it gently in a skillet or the microwave until it’s heated through, then toss it with the BBQ sauce so every strand is coated. This step matters more than it seems, since cold pork straight from the fridge won’t heat through fully in the short time the sandwich spends on the griddle.
Step 2: Butter The Bread
Spread softened butter evenly across one side of each slice of sourdough. Softened butter spreads more evenly than cold butter straight from the fridge, which helps the bread toast to an even golden brown instead of browning in
patches.
Step 3: Build The Sandwiches
Lay four slices of bread butter-side down on a plate or cutting board. Layer on the cheddar first, then the warm pulled pork, followed by red onion and pickles if you’re using them, and finish with the Monterey jack. Top with the remaining bread slices, butter-side facing up.
Step 4: Grill Until Golden And Melted
Heat a skillet or griddle over medium heat. Cook the sandwiches for 3-4 minutes per side, pressing down gently with a spatula so the bread makes good contact with the pan. You’re looking for a deep golden-brown crust and cheese that’s fully melted and starting to ooze from the edges. If the bread is browning too fast before the cheese melts, drop the heat slightly and give it another minute or two per side.
Step 5: Rest And Serve
Let the sandwiches rest for about a minute before slicing. This short rest lets the cheese settle so it doesn’t all spill out the second you cut in. Slice on the diagonal and serve while warm.
How To Store Leftovers And Reheat
Let any leftover sandwiches cool completely, then wrap tightly in foil or place in an airtight container and refrigerate for up to 3 days. To reheat, warm in a skillet over medium-low heat for 3-4 minutes per side until the bread is crisp again and the cheese has re-melted. Avoid the microwave if you can, since it tends to leave the bread soggy. If you have leftover pulled pork separate from assembled sandwiches, it keeps well in the fridge for up to 4 days and can be frozen for up to 3 months.
My Favorite Wood Chips For Pulled Pork
If you’re smoking the pork from scratch for this sandwich, apple wood is my top pick since its mild, sweet smoke doesn’t compete with the BBQ sauce or cheese. Hickory brings a bolder, classic barbecue flavor that holds up well against the richness of the melted cheese. Cherry wood adds a subtle fruitiness and a nice color to the bark. I’d steer clear of mesquite here, since its intensity can overwhelm the sandwich once you add sauce and cheese on top.
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What To Serve With Pulled Pork Grilled Cheese
- Smoked Baked Beans
- Grilled Broccoli
- Baked Sweet Potato
- Grilled Cornbread
- Loaded Mashed Potato Casserole
- Baked Potato Rounds
Pulled Pork Grilled Cheese
Ingredients
- 2 cups cooked pulled pork warmed
- 8 slices sourdough bread
- 8 oz sharp cheddar cheese shredded
- 4 oz Monterey jack cheese shredded
- 4 tbsp unsalted butter softened
- 1/4 cup BBQ sauce
- 1/4 cup dill pickles sliced
- 1/4 cup thinly sliced red onion optional
Instructions
- Toss the warmed pulled pork with the BBQ sauce in a bowl until evenly coated.
- Butter one side of each slice of sourdough bread.
- Lay 4 slices butter-side down and layer with cheddar, pulled pork, red onion (if using), pickles, and Monterey jack.
- Top with the remaining bread slices, butter-side up.
- Heat a skillet or griddle over medium heat.
- Cook the sandwiches for 3-4 minutes per side, pressing gently, until golden brown and the cheese has melted.
- Remove from the skillet and rest for 1 minute before slicing.
- Serve warm.
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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