Slow Cooker :: Grilled Pork Sandwiches

Crockpot Pulled Pork + Cheese Grilled Cheese Sandwiches
Adapted from this recipe

Yields: 4 sandwiches + leftover pork
Total Time: 8 hours for the pork; 20 minutes for the sandwiches
Ingredients:
pulled pork
1 (6 pound) pork butt/shoulder (mine was bone-in)
1 tablespoon onion powder
1 tablespoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
3 cups of Dr. Pepper or Rootbeer
16 ounces of barbecue sauce + additional for drizzling
grilled cheese sandwiches
2 tablespoons unsalted butter
2 tablespoons flour
1/3 cup milk
6 ounces freshly grated white cheddar cheese
8 slices slices whole grain bread
softened butter for spreading
Directions:
For pork:
Optional but yields the best result: heat a large skillet over medium-high heat and add about 1-2 tablespoons olive oil. Sear the pork on every side (about 2-3 minutes per side) until golden brown before adding to the crockpot.
Add pork to crockpot with onion powder, garlic powder, paprika, salt and pepper. Add 16 ounces of barbecue sauce and 3 cups of pop/soda. Cook on high for 8 hours, tossing once or twice if desired. After 6 hours, shred pork with forks or kitchen tongs and add remaining barbecue sauce. Toss pork to coat and let sit for 20-30 minutes before serving to absorb everything. Remove bone (if bone-in) before serving.
This makes a ton of pork and can be made well ahead of time and also frozen afterwards!
For sandwiches:
To make the cheese sauce, heat a small saucepan over medium heat and add butter. Once sizzling, whisk in flour and stir for 1-2 minutes until golden and fragrant and bubbly. Add in milk, whisking well to combine, then reduce heat to low and add cheese, stirring until totally melted and smooth. Keep over low heat and stir every few minutes while assembling sandwiches.
Heat an electric skillet or griddle over medium heat. Butter the outside sides of each slice of bread. Place 4 slices butter-side down on the skillet, then top with a few handfuls of pulled pork. Cover in cheese sauce, then top with the other slices or bread, butter-side up. I cooked these grilled cheeses a lot quicker than the others I usually make since the cheese is already melted. As long as the pork and cheese sauce is warm, cook these until each side is deeply golden and crispy, about 2-3 minutes. Serve immediately!

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