Crock-Pot Grilled Cheese With Beer & Pulled Pork Recipe

grilled cheese sandwichCheese? Beer? Pulled pork? Put 'em all together and you've got one heck of a sandwich. Best of all -- you can use your slow cooker to make it!

Perfect for a hearty lunch or brunch as well as football Sundays (yes, football is back, is it really almost fall already?), your friends and family will love this easy and scrumptious recipe. You can use any kind of beer and any kind of cheese; this recipe is super-versatile too.

Because seriously! Brought to you by How Sweet It Is, this meal has cheese and beer and pulled pork and bread! All good things! You really can't go wrong with that fantastic combination. Experiment with a whole variety of cheeses, breads, and beers (you'll have a ton of pork left over) to find the best, greatest, ultimate sandwich for your own taste buds.

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Crock-Pot Pulled Pork + Beer Cheese Grilled Cheese Sandwiches via How Sweet It Is

Yield: makes 4 sandwiches + a ton of pulled pork
Total Time: 12 hours for the pork; 30 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
12 ounces beer
32 ounces barbecue sauce + additional for drizzling

Grilled cheese sandwiches
2 tablespoons unsalted butter
2 tablespoons flour
2/3 cup beer
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 slow cooker.

Add pork to slow cooker with onion powder, garlic powder, paprika, salt, and pepper. Add beer and 24 ounces of barbecue sauce. Cook on low for 8 hours, tossing once or twice if desired. After 8 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 beer 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 beer and 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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