This pulled pork grilled cheese is an easy sandwich made with leftover pulled pork, buttery toasted brioche-style bread, and melty American cheese. It’s ready in about 15 minutes, making it a great option for a quick lunch or weekday dinner. We keep a batch of Dutch Oven Pulled Pork in the freezer at all times, partly because it’s delicious and partly because of sandwiches exactly like this one, but any leftover pulled pork will work. The combination of crispy bread, gooey cheese, and savory pulled pork makes this one of our favorite ways to give leftovers a second life.
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Jim and I have a standing order at our favorite local BBQ joint -the brisket grilled cheese, every single time, no discussion needed. One too many orders of that sandwich and we decided to make our own version at home using leftover pulled pork, and honestly, it might be even better. Brioche-style bread toasts up golden with just enough sweetness to balance the BBQ pork, and American cheese melts completely into every bite. Throw on some pickles, and it’s genuinely hard to stop at one sandwich.
Key Ingredients and Substitutions
Good ingredients are what turn leftover pulled pork into a grilled cheese you’ll want to make again.
The complete ingredient list and measurements are listed in the printable recipe below.
- Pulled Pork: Leftover pulled pork is the star of this sandwich. We love using our Dutch Oven Pulled Pork because it’s tender and flavorful, and we almost always have a batch in the freezer, which makes it one of our favorite quick meals. If you’re using refrigerated leftovers, warm the pork before assembling.
- Bread: We like using brioche-style bread because it has a soft texture and just enough sweetness to balance the pulled pork. It’s sturdy enough to hold the filling without falling apart and toasts to a crisp, golden brown. Thick-cut Texas toast or sourdough also makes a delicious grilled cheese.
- American Cheese: American cheese melts more smoothly than almost any other cheese, giving this grilled cheese its creamy, gooey center. If you prefer a sharper flavor, add a slice of sharp cheddar or smoked Gouda along with the American cheese for a little more depth.
- BBQ Sauce: A little goes a long way here. Too much sauce makes the filling wet and the bread soggy before you even get the sandwich in the pan. We use our homemade BBQ sauce for its tangy, tomato-paste base that balances the richness of the pork and cheese.
- Pickled Jalapeรฑos, Pickles, or Pickled Red Onion: These are optional, but we definitely recommend them. The acidity cuts through the fat in the butter and cheese, making the whole sandwich taste more balanced.
Recipe Tips and Notes
- Don’t skip warming the pork. Cold pulled pork straight from the refrigerator won’t heat through in the time it takes to toast the bread. Warm the pulled pork in the barbecue sauce for 3 to 4 minutes over medium heat before assembling the sandwiches. That way, the pork is hot by the time the bread is toasted, and the cheese has melted.
- Use less pork than you think you need. About 1/3 cup per sandwich is the right amount. More than that can push the filling out the sides when you cut or bite into the sandwich, making it harder to eat. Extra sauce can also make for a soggy grilled cheese.
- Layer the cheese on both sides of the pulled pork. Placing a slice of cheese against each piece of bread helps hold the pulled pork in place as the cheese melts, making the sandwich easier to flip and eat. It also helps keep the sandwich from getting soggy.
- Use softened butter. It spreads evenly across the bread, giving you a consistent golden crust without tearing the slices.
- Drain pickled toppings well. A quick shake or pat with a paper towel helps keep extra liquid from making the bread soggy.
- Use medium heat. Too high and the bread burns before the cheese melts. Too low, and the bread absorbs too much butter, turning greasy rather than crisp. Medium heat gives you the golden crust and melted cheese at the same time.
More BBQ Pulled Pork Recipes To Try
Still have leftover pulled pork? Here are a few more recipes to add to your menu this week.
- BBQ Pulled Pork Sliders – Tender pulled pork, homemade coleslaw, and toasted Hawaiian rolls come together for an easy game day favorite.
- Loaded BBQ Pulled Pork Baked Potato – Turn leftover pulled pork into a hearty dinner by piling it onto baked potatoes with melted cheese and your favorite toppings.
- Southern Pulled Pork Mac and Cheese – Creamy baked mac and cheese topped with smoky pulled pork turns leftover barbecue into a whole new meal.
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BBQ Pulled Pork Grilled Cheese
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Equipment
- Small Saucepan (1-2 Quarts)
- Large Skillet (10 inches)
Ingredients
- 4 thick slices sourdough or bakery-style bread
- 4 slices American cheese
- โ cup pre-cooked pulled pork
- ยผ cup BBQ sauce
- Butter softened
- pickled red onion, pickles, or pickled jalapeรฑos, optional
Instructions
- Combine pulled pork and BBQ sauce in a small skillet over medium heat. Stir to coat and warm through, about 3 to 4 minutes. Remove from heat and set aside.
- Butter one side of each slice of bread. Place all four slices, butter-side down, in a skillet or griddle over medium heat. Lay one slice of American cheese on each slice of bread.
- Cook until the butter side is golden brown. Remove all slices from the pan.
- Spoon half of the pulled pork mixture onto the cheese side of two of the slices. Add any optional toppings. Top each with a remaining slice of toasted bread, cheese-side down.
- Cut in half and serve immediately.
