Pulled Pork Grilled Cheese
Recipe by Steven Weitzman, founder & head chef of Grilly CheesePublished 2026-11-03Updated 2026-11-03
Pulled pork grilled cheese with barbecue pork, cheddar, mozzarella, and red onion. Make two crisp skillet sandwiches in about 30 minutes using fully cooked pork.
Pulled pork grilled cheese is a crisp skillet sandwich filled with warm barbecue pork and melted cheese that turns fully cooked pulled pork into an easy, hearty lunch. This version uses sharp cheddar for flavor and low-moisture mozzarella to bind the shredded filling. A little red onion softens in the pan before the pork goes in. Heating and thickening the filling first makes it easier to get a hot center without burning the bread. Prep: 8 minutes | Cook: About 20 minutes | Rest: 2 minutes | Total: About 30 minutes Active work: About 25 minutes | Servings: 2 | Yield: 2 sandwiches Start with refrigerated, fully cooked pulled pork. The recipe timing covers reheating and sandwich preparation; cooking raw pork shoulder is not included. Both sandwiches should fit together on the flat base of a 12-inch skillet. A smaller pan needs a second grilling batch and about 6 to 8 additional minutes.
How to make Pulled Pork Grilled Cheese
Makes 2 sandwiches. Listed times are estimates; visual and temperature cues control doneness.
8 minCook
20 minRest
2 minTotal
30 minYield
2 sandwiches
Equipment
- 12-inch skillet
- Lid that fits the skillet
- Food thermometer
- Wide spatula
- Spoon
- Bowl
- Cutting board
- Knife
- Measuring spoons
- Cheese grater
Ingredients
- •1 teaspoon neutral oil
- •2 tablespoons (20 g) finely chopped red onion
- •6 ounces (170 g) refrigerated fully cooked, unsauced pulled pork
- •2 tablespoons (34 g) thick barbecue sauce
- •1 tablespoon water, plus 1 teaspoon at a time only if needed
- •4 slices sourdough bread, about 1/2 inch thick and 4 by 5 inches each
- •2 tablespoons (28 g) unsalted butter, softened
- •2 ounces (56 g) sharp cheddar, shredded (about 1/2 cup)
- •1 ounce (28 g) low-moisture mozzarella, shredded (about 1/4 cup)
Instructions
- 1
Heat and thicken the pork
Heat the oil in a 12-inch skillet over medium heat. Add the red onion and cook for 2 to 3 minutes, stirring, until beginning to soften. Add the fully cooked pulled pork, barbecue sauce, and 1 tablespoon water. Break up clumps and stir over medium-low heat for about 5 to 7 minutes, until the pork reaches 165°F (74°C) throughout when checked in several places with a food thermometer. Add water 1 teaspoon at a time only if the mixture sticks before it is hot. Cook off any loose liquid so the sauce clings to the pork and leaves no puddle when pushed aside. Transfer to a bowl and take the skillet off the heat.
- 2
Layer the sandwiches
Spread the softened butter evenly over one side of all four bread slices. Place two slices butter-side down on a board. Divide the cheddar between them, spread half the warm pork filling on each in an even layer, and divide the mozzarella over the pork. Keep the filling within the bread edges. Close with the remaining bread, butter-side up. Carefully wipe the skillet free of sauce residue and excess grease.
- 3
Grill and rest
Return the skillet to medium-low heat and add both sandwiches without crowding. Cook for 3 to 4 minutes, turn carefully with a wide spatula, and cook for 3 to 4 minutes more, until both sides are golden and the cheese is melted. Lower the heat if the bread darkens too quickly. If needed, cover for 30 to 60 seconds to help the cheese melt, then uncover to crisp. Transfer to a board, rest for 2 minutes, and cut in half.
Variation
Already-sauced pulled pork: Use 6 ounces of fully cooked sauced pork and omit the added barbecue sauce. Add water only if needed to prevent sticking, then heat thoroughly and reduce any loose liquid. Cheese: Replace the mozzarella with the same weight of Monterey Jack. Mild cheddar can replace sharp cheddar for a gentler flavor. Bread: Use sturdy Italian bread in similarly sized, 1/2-inch-thick slices. Very thick bread may brown before the center warms. Onion: Use the same quantity of finely chopped yellow onion instead of red. Frozen cooked pork: Thaw it in the refrigerator before beginning. The stated timing assumes refrigerated, thawed pork. Serve slaw separately if desired. Adding wet slaw inside before grilling can soften the bread and make the sandwich harder to turn.
Questions and answers
What cheese goes best with pulled pork grilled cheese?
Sharp cheddar adds enough flavor to stand up to barbecue sauce, and low-moisture mozzarella helps bind the pork with a stretchy melt. Monterey Jack is a good substitute for the mozzarella.
Can I use leftover pulled pork for grilled cheese?
Yes, provided it has been stored safely and is still within its refrigerated storage window. Reheat the pork to 165°F (74°C) throughout before assembly; making a sandwich does not reset the meat's storage clock.
Can I use store-bought barbecue pulled pork?
Yes. Use fully cooked pork, omit the added barbecue sauce if the meat is already sauced, and heat it according to its package directions while ensuring it is thoroughly hot. Reduce loose liquid before assembling.
How do I keep pulled pork grilled cheese from getting soggy?
Use a thick sauce sparingly, cook off free liquid, and put cheese on both sides of the pork filling. Keep wet toppings such as slaw on the side.
Should pulled pork be hot before making grilled cheese?
Yes. Warm filling helps the cheese melt before the bread gets too dark. Cold pork hidden inside bread can remain cool even when the outside looks finished.
Can I make pulled pork grilled cheese ahead of time?
You can grate the cheese and chop the onion ahead, but the sandwiches are crispest when grilled just before serving. Keep the pork refrigerated until you are ready to heat it.
Storage and reheating
Grilled cheese is best eaten right away. Refrigerate leftovers promptly in a covered, shallow container at 40°F (4°C) or below, within 2 hours of cooking—or within 1 hour when the temperature is above 90°F (32°C). Use within 3–4 days. Reheat to 165°F (74°C), checking the center with a food thermometer. A skillet over low heat, briefly covered and then uncovered, can warm the center and help restore the crust. If using previously cooked chicken or other leftovers, count storage time from when that ingredient was first cooked. See USDA leftovers guidance and FoodSafety.gov minimum temperatures.
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