BBQ Pulled Pork Grilled Cheese Sandwiches

YOUR NEW FAVORITE SUMMER DINNER THE WHOLE FAMILY WILL LOVE

Indulge in the ultimate summer BBQ delight with these BBQ Pulled Pork Grilled Cheese Sandwiches. Tender, slow-cooked pork shoulder is combined with your favorite BBQ sauce and melted pepperjack cheese, all grilled between slices of buttery sourdough bread for a deliciously crispy finish. Its nostalgic and so special!

 

Why this one works

This isn’t just a grilled cheese.. it’s a full, satisfying meal.

You’ve got:

  • Rich, tender pulled pork

  • Melty pepper jack with a little heat

  • Crispy, buttery sourdough bread

It’s cozy, filling, and one of those recipes you’ll come back to again and again.

 

Optional add-ins (highly recommend 👀)

  • Thinly sliced red onion

  • Pickled jalapeños

  • Coleslaw (for crunch + balance)

  • Honey drizzle for a sweet/spicy combo

How to make it <3

1. Prep your bread

Butter one side of each slice of sourdough.

2. Build the sandwich

On the unbuttered side:

  • Add 1 slice pepper jack

  • Layer pulled pork

  • Drizzle a little BBQ sauce

  • Add another slice of cheese

Top with the second slice of bread (butter side out).

3. Cook low and slow

Heat a skillet over medium-low heat.

Place sandwich in pan and cook:

  • 3–5 minutes per side

  • Press gently with a spatula

You want:
✔️ Golden, crispy bread
✔️ Fully melted cheese
✔️ Heated-through filling

4. Rest + slice

Let it sit for 1–2 minutes before slicing (this helps everything hold together).

A simple twist for your audience 💛

Turn this into a “build your own grilled cheese night”:

  • Set out sourdough slices

  • A few cheeses

  • Pulled pork + extras

Let everyone make their own—it’s easy, fun, and brings people together around the table.

 

Tips for the best grilled cheese

  • Low and slow is key → prevents burning before the cheese melts

  • Use shredded pork → easier to bite and layer

  • Don’t skip the double cheese → it holds everything together

  • Sourdough = best texture → crispy outside, sturdy enough for fillings

Serving ideas

  • With a side of pickles

  • Paired with chips or fries

  • Alongside a simple salad

  • Or even dipped in a little extra BBQ sauce

Tips for the best pulled pork

  • Use pork shoulder/butt → it has the fat needed for tenderness

  • Don’t overcook on high if you can avoid it → low gives the best texture

  • Save the juices → that’s where the flavor is

  • Let it rest 10 minutes before shredding

THE BEST SOURDOUGH SANDWICH BREAD

SOURDOUGH ARTISAN BREAD

BBQ Pulled Pork Grilled Cheese Sandwiches

Courtney Moody

Servings

4

Prep Time

15 minutes

Cook Time

15 minutes

Calories

721

Cuisine

American

Indulge in the ultimate summer BBQ delight with these BBQ Pulled Pork Grilled Cheese Sandwiches. Tender, slow-cooked pork shoulder is combined with your favorite BBQ sauce and melted pepperjack cheese, all grilled between slices of buttery sourdough bread for a deliciously crispy finish. A nostalgic and special meal idea!

BBQ Pulled Pork Grilled Cheese Sandwiches

Ingredients

  • 3-4 pounds pork shoulder (pork butt)

  • 1 tablespoon olive oil, (optional)

  • 1 cup BBQ sauce

  • ½ cup chicken broth or water

  • 1 tablespoon brown sugar

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon smoked paprika

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • 2 slices sourdough bread

  • 4 slices pepperjack cheese

  • 3 tablespoons butter

Directions

  1. Season the pork shoulder by rubbing it with garlic powder, onion powder, smoked paprika, salt, and black pepper. For an extra layer of flavor, drizzle with olive oil and massage the spices into the meat.

  2. In your slow cooker, combine the seasoned pork, BBQ sauce, chicken broth (or water), and brown sugar. Mix well to ensure the pork is coated in the sauce.

  3. Cover and cook on low for 8-10 hours or until the pork is fork-tender and easy to shred. Once cooked, remove the pork from the slow cooker and shred it with two forks. Return the shredded pork to the cooker to soak up more sauce, keeping it warm.

  4. Heat a large skillet over medium heat. Spread butter on one side of each slice of sourdough bread. Place one slice, buttered side down, in the skillet.

  5. Layer on half of the pepperjack cheese followed by a generous portion of the pulled pork. Top with the remaining pepperjack cheese and finish with the second slice of sourdough bread, buttered side up.

  6. Cook for about 4-5 minutes or until the bottom is golden brown and the cheese is starting to melt. Carefully flip the sandwich and cook the other side for another 4-5 minutes until golden brown and crispy. Repeat with the second sandwich.

  7. Remove from the skillet, slice in half, and serve with extra BBQ sauce on the side for dipping.
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Hi, I’m Courtney! 👋 Wild for Jesus, my husband and our 3 babies. We homeschool, hike and have learned to grow food in a tiny backyard. My goal is to help you find joy and be productive wherever you are and make sourdough a little less scary.