Pulled Pork Grilled Cheese - cooking recipe

Ingredients

BBQ sauce:
2 tablespoons Borden(R) Butter
1 medium yellow onion, diced
1 jalapeno chile pepper, diced (optional)
1 cup ketchup
1/2 cup brown sugar
Liquid smoke, to taste
Sandwich:
1 (3 pound) pork shoulder roast
1 (1 pound) loaf sourdough bread, sliced
16 slices Borden(R) Singles Sensations(R) Extra Sharp Cheddar
4 tablespoons Borden(R) Butter

Preparation

Melt butter in a medium-size skillet over medium heat. Saute onions until soft; stir in jalapenos, 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 degrees F (internal meat temperature of 150 degrees 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 ? of pulled pork mixture, a second slice of cheese and another slice of bread. Turn sandwich over when bottom slice has browned and brown the other side.