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Recipe Ingredients


  • 2 Tbsp. Borden®  Butter
  • 1 medium yellow onion, diced
  • 1 jalapeño, diced (optional)
  • 1 cup ketchup
  • ½ cup brown sugar
  • Liquid smoke, to taste


  • 1 loaf (1 lb.) sourdough bread, sliced
  • 16 slices Borden® Cheese Singles Sensations®  Extra  Sharp Cheddar
  • 3 lbs. pork shoulder
  • 4 tbsp. Borden®  Butter


Recipe Directions


  • MELT butter in a medium-size skillet over medium heat. Sauté onions until soft; stir in jalapeños, ketchup, sugar and liquid smoke. Bring to a boil then reduce heat to medium-low and simmer for an hour or until sauce has thickened to desired consistency.


  • 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. Refrigerate overnight.
  • REMOVE excess fat from pork. Using two forks, shred remaining meat into a large bowl. Mix in barbecue sauce.
  • 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.

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