Pulled Pork Beer Cheese Sandwiches

Pulled pork is an easy meat to use in any number of recipes. The easiest would be to just shred the meat, mix it with your favorite barbecue sauce, slap it on a bun, and serve. Believe me, this won’t disappoint.

Should you want to take this favorite to a new level though and really impress the troops, try topping the pork with some homemade beer cheese. One bite is all it will take to ruin your family and friends for the traditional pulled pork sandwich, let along the ever popular grilled cheese sandwich.

Obviously the first step to any pulled pork recipe is to make the pulled pork. If you want the most tender, melt-in-your-mouth pulled pork, check out my recipe here Melt-In-Your-Mouth Pulled Pork. Once this is done, it’s downhill from there.

For a pulled pork beer cheese sandwich there is really only one problem — what type of barbecue sauce to use. I’m sure a lot of people have their favorites and some probably even make their own. I’m right there with you, but finding one sauce the entire family can agree on, well that’s a different story.

Grace likes Open Pit. Hubby likes MasterPiece. And Zeb, well he likes any barbecue sauce I use as long as he doesn’t have to be the one making it. I’ve also made plum barbecue sauce from the huge bounty of plums we’ve gotten in past years (check out my post at Simply Grateful Housewife for Sizzlin Plum Barbecue Sauce and the update at Simply Grateful Canning Plum Barbecue Sauce Update). Hubby likes my homemade sauce while the kids could take it or leave it.

Because of this, it’s always a challenge making anything with barbecue sauce if I don’t want to make separate dishes for every person in the house. If I could find one sauce to please everyone my troubles would be over, but then what would I complain about?

What I typically end up doing is making separate dishes for each person, but when making pulled pork I don’t want four different dishes of pulled pork mixed with four different barbecue sauces. Not only is it more dishes than I want to clean, but keeping them straight can be a challenge as well. So this time I mixed up a batch of barbecue sauce using all the sauces each person liked. Open Pit, MasterPiece, Sweet Baby Rays, and just for good measure a little Teriyaki sauce and a squirt or two of ketchup. Before mixing it in the meat I had Grace and Hubby do taste tests (as I said Zeb isn’t too particular) and they both said it was good. Maybe I should try canning this sauce!

With the meat mixed and warming in the oven, my next task was to make the beer cheese sauce. I love beer cheese. I fell in love with this when I made it to fill some pretzel rolls about six months ago. (Check out my post Beer Cheese Filled Pretzel Rolls.) Not only does it taste good, but it’s real easy to make. With five simple ingredients and about five minutes, you can have an awesome sauce to top just about anything. After all, isn’t everything better with cheese on it?

Start off by melting some butter in a saucepan. I like to use a non-stick fry pan because the wider  the base of the pan, the quicker the sauce comes together. Once the butter is melted add a little flour to make a roux. Cook that until the roux starts to brown and then add some beer and a little milk. Stir until thick. If the heat is on medium-high this will only take about a minute. Remove the pan from the heat and stir in some cheese. And you’re done.

Now typically beer cheese is made with cheddar cheese – white or yellow. This sauce however can be made using any number of cheeses and/or any combination thereof.  Mixing in some swiss or pepper jack would give it a different flavor than using something mild like colby or Monterey jack. It’s really whatever you’re in the mood for.

Once the sauce is done, butter your rolls and place on a heated griddle. Brown the insides slightly and then assemble the sandwiches. Heap a generous portion of barbecue pulled pork onto the bottom of the bun and ladle an equally generous portion of cheese sauce on top. Cover with the top of the bun and serve.

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WARNING: THIS IS NOT A CLEAN MEAL. MESSY FACES ARE TO BE EXPECTED.

What I like about this meal is that it’s quick to make, especially if you made some pulled pork a day or two before and have it sitting in the fridge just waiting to get eaten. I like to make a huge pork butt in the oven over the weekend and then use the meat later in the week for quick and hearty meals.

This might be considered a “sandwich” to some, but it is truly delectable enough for a meal, and for this I am — Simply Grateful.

Pulled Pork Beer Cheese Sandwiches

  • Servings: Serves 4 - 6 people
  • Print

Ingredients

  • Pulled Pork
  • Barbecue Sauce
  • 2 Tbsp. Butter
  • 2 – 3 Tbsp. Flour
  • 2/3 Cup Beer
  • 1/3 Cup Milk
  • 6 – 8 ounces Grated Cheddar Cheese (or any of your choosing)
  • Sub or Hoagie Rolls
  • Butter for rolls

Directions

  1. Combine pulled pork with your favorite barbecue sauce.
  2. Place in oven on low to keep warm. If heating from cold, place in oven preheated to 350.
  3. Heat nonstick fry or sauce pan over medium-high heat.
  4. Add butter to pan. When melted add flour and stir until golden.
  5. Pour in beer and milk, whisking until thick and bubbly.
  6. Remove from heat and add shredded cheese. Stir until melted.
  7. Butter insides of rolls and place on heated griddle, butter side down. Brown slightly.
  8. Remove rolls from griddle and assemble sandwiches. Place a generous portion of pork on bottom of each roll, top with equally generous portion of beer cheese, cover with top bun and serve.

Cooking Notes:

You can use any cheese or combination of cheese you like in this recipe. Try something with a little spice like pepperjack or with a little zip like swiss to change it up a bit or mix some cheddar with a little smokey gouda. The possibilities are endless.

One note here however, if you use store-bought shredded cheese the sauce will not stay as liquid because of the additives manufacturers use in preparing the cheese for packaging. They need to included additives that stop the cheese from sticking together and these in turn will thicken your sauce more than cheese that has been shredded from chunk cheese. The sauce will still be good, but when serving the sauce might not be as creamy.

Another way to mix up the flavors in this dish is to experiment with different barbecue sauces. I chose to mix a few with some ketchup and teriyaki sauce and it was a real hit. Or you can even make your own barbecue sauce if you’ve got the time.

WARNING: THIS IS NOT A CLEAN MEAL. MESSY FACES ARE TO BE EXPECTED.

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