I’m so ready to ring in 2013.

Crockpot Pulled Pork + Beer Cheese Grilled Cheese Sandwiches I howsweeteats.com

I have champagne and glittery tights and in about eight hours, I’m going to have HUGE hair. Huge. No really. Huge. I have a $33 bottle of hairspray to prove it.

Oh and I have pork. Seriously… 2013, bring it on.

Crockpot Pulled Pork + Beer Cheese Grilled Cheese Sandwiches I howsweeteats.com

Could a better recipe more perfectly wrap up 2012 on this wee blog? I think not. If I was obsessed with anything this year (and let’s be honest, I’m obsessed with EVERYTHING… I know you’re hoping that my resolution is to stop using the word “obsessed.” For the third year in a row.), it was surely grilled cheese sandwiches. It started with the whole fruit and herb thing and then even morphed into… vegetables.

I must have had an off week.

Crockpot Pulled Pork + Beer Cheese Grilled Cheese Sandwiches I howsweeteats.com

So I don’t know why people eat pork on New Year’s – I hear it’s good luck or something like that? – but I eat pork all the time. Obviously. all.the.time. I wanted to do something slightly different than just a plain old sandwich or slider. Which is where the whole melty beer cheese thing comes in. And what’s better than buttery, crunchy, golden grainy bread? Nothing. That’s what.

The best thing about this “recipe” is that you can totally just use what you have. Use whatever pork you have leftover; whatever pork you hijacked from your parent’s house in order to not have to cook for the next four days. You can even use whatever cheese is in your fridge. The only other things you really need are bread and beer, and well… if you’re reading this I’m guessing you most likely are in possession of such necessities.

That’s why we’re friends.

Crockpot Pulled Pork + Beer Cheese Grilled Cheese Sandwiches I howsweeteats.com


Crockpot Pulled Pork + Beer Cheese Grilled Cheese Sandwiches

Yield: makes 4 sandwiches + a ton of pulled pork

Total Time: 12 hours for the pork; 30 minutes for the sandwiches


pulled pork
1 (6 pound) pork butt/shoulder (mine was bone-in)
1 tablespoon onion powder
1 tablespoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
12 ounces of beer
32 ounces of barbecue sauce + additional for drizzling

grilled cheese sandwiches
2 tablespoons unsalted butter
2 tablespoons flour
2/3 cup beer
1/3 cup milk
6 ounces freshly grated white cheddar cheese
8 slices slices whole grain bread
softened butter for spreading


for pork:
Optional but yields the best result: heat a large skillet over medium-high heat and add about 1-2 tablespoons olive oil. Sear the pork on every side (about 2-3 minutes per side) until golden brown before adding to the crockpot.

Add pork to crockpot with onion powder, garlic powder, paprika, salt and pepper. Add beer and 24 ounces of barbecue sauce. Cook on low for 12 hours, tossing once or twice if desired. After 8 hours, shred pork with forks or kitchen tongs and add remaining barbecue sauce. Toss pork to coat and let sit for 20-30 minutes before serving to absorb everything. Remove bone (if bone-in) before serving.

This makes a ton of pork and can be made well ahead of time and also frozen afterwards!

for sandwiches:
To make the beer cheese sauce, heat a small saucepan over medium heat and add butter. Once sizzling, whisk in flour and stir for 1-2 minutes until golden and fragrant and bubbly. Add in beer and milk, whisking well to combine, then reduce heat to low and add cheese, stirring until totally melted and smooth. Keep over low heat and stir every few minutes while assembling sandwiches.

Heat an electric skillet or griddle over medium heat. Butter the outside sides of each slice of bread. Place 4 slices butter-side down on the skillet, then top with a few handfuls of pulled pork. Cover in cheese sauce, then top with the other slices or bread, butter-side up. I cooked these grilled cheeses a lot quicker than the others I usually make since the cheese is already melted. As long as the pork and cheese sauce is warm, cook these until each side is deeply golden and crispy, about 2-3 minutes. Serve immediately!

[pork recipe from my crockpot bbq beer pork tacos]

Crockpot Pulled Pork + Beer Cheese Grilled Cheese Sandwiches I howsweeteats.com

Do it up big tonight, friends! I’m talking sweatpants… couches… the works.

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112 Responses to “Crockpot Pulled Pork + Beer Cheese Grilled Cheese Sandwiches.”

  1. #
    Ross @ TheFaceBaby — January 1, 2013 @ 3:46 pm

    No worries … we’re all obsessed that your obsessed with being obsessed.
    …or something like that. Happy 2013, pretty lady!


  2. #
    Lizz — January 1, 2013 @ 3:46 pm

    Hi Jessica! I am a vegetarian and I can still love posts from you like this one. I start most mornings (well, clearly not yesterday, and clearly not today because it is almost 1 pm here in Denver, oh well.) reading your posts and I seem to be having a lot of great and a lot of challenging in a good way days lately. Something about people working their ass (can we say ass? Feel free to moderate that. For the children of course!) off doing what they love and feeling free to be ridiculous in the process is great. AND I LOVE FOOD TOO so that helps. Keep being amazing, on this blog, to Mr. How Sweet, to face baby and his big sister and that BFF (seriously I do read almost everyday. And I have A LOT of other shit going on in my life. Not a stalker, I promise!)….or wherever you are. See you at breakfast tomorrow, and I totally forgive you for making my daily oatmeal look unworthy compared to your creations. :)


  3. #
    JulieD — January 1, 2013 @ 4:20 pm

    Looks so good!! That’s a perfect crust on that grilled cheese!


  4. #
    Soledad — January 1, 2013 @ 6:37 pm

    what brand of beer do you recommend?


  5. #
    Elizabeth @Food Ramblings — January 1, 2013 @ 8:17 pm

    drooling over here!


  6. #
    Mandie @ Oh So Decadent — January 1, 2013 @ 8:20 pm

    Mmmm I’ve never had a pulled pork grilled cheese, but it sounds to-die-for. Pretty much right up my alley, so I need this soon, as in yesterday since it’s already the new year and I don’t have this in my life yet.


  7. #
    Stephanie — January 1, 2013 @ 8:56 pm

    OMG just showed this to the boyfriend and he says “where is this. where.IS.this.” and i was like well my friend jess who has that blog and lives in another state made it to which he responds “i know this. i mean. why has this NOT been made yet.” lol so yea, guess this one’s on the to-do ;) #twistmyarmmmmmmmmmmmm


  8. #
    Jamie — January 1, 2013 @ 9:26 pm

    Pretty sure that’s a Sammy in the background. From a New Englander, cheers to the Sammy! Try the Imperial White and the Oktoberfest. Both awesome!!


  9. #
    Potatoes and Pilates — January 2, 2013 @ 12:10 am

    Based solely on this post, I would say that 2013 is going to be a pretty good year if this is how it starts!

    Again, your work/art never fails to amaze!

    Hope your glittery NYE was fantastic! x


  10. #
    Stefanie @ Sarcastic Cooking — January 2, 2013 @ 12:47 am

    What a way to start the new year! Why deprive yourself? That is why sweatpants exist! This seriously looks amazing!


  11. #
    Sara — January 2, 2013 @ 2:47 pm

    According to my mother, you’re suppose to eat pork because pigs push things forward with their snouts and not chicken because chickens scratch backwards. The idea being that if you eat pork, you’ll be being moving ahead and not dwelling on the past.

    It doesn’t make much sense, but that’s the old wives tale reason. Regardless, anything with beer cheese gets my vote. Can’t wait to try it!


  12. #
    Chels R. — January 2, 2013 @ 7:16 pm

    I’m so hungry right now!


  13. #
    Erin @ The Spiffy Cookie — January 3, 2013 @ 12:41 pm

    I had a bbq pulled pork grilled cheese at a restaurant here in Memphis. It was fantastic. Thanks for making this so I can have it at home!


  14. #
    Natalie @ In Natalie's Shoes — January 3, 2013 @ 2:16 pm

    Oh God. Oh.GOD. This is making me drool. I might have to try this with a shredded spicy beer can chicken sandwich..


  15. #
    Sara — January 4, 2013 @ 1:51 pm

    Quick question: The directions say cook for 12 hours, but then it says to shred after 8 hours and let sit for 20 minutes. So can I serve this after 8 hours, or wait for 12? I have a very impatient husband drooling over this sandwich!


    • Jessica — January 4th, 2013 @ 1:52 pm

      oops sorry about that – if you think it seems done after 8 hours, by all mean shred and let sit!


  16. #
    Mel — January 6, 2013 @ 12:39 pm

    Matt Moore, an NBA blogger, just tweeted this recipe. Random (I’ve only seen him do sports related tweeting before) and OMG my worlds have collided.


  17. #
    Sandy cahill — January 6, 2013 @ 1:36 pm

    Yum- we are having this for dinner tomorrow. Will let everyone know how delicious it is!!


  18. #
    Christina (sisters running the kitchen) — January 12, 2013 @ 1:00 pm

    In the crockpot right now!!! I had shown this recipe to my bf last week and he loved the sound of it..who wouldn’t? Bread, cheese, beer, pulled pork, BBQ sauce?! I’m excited to see how it turns out! I browned the pork beforehand as you suggested!


  19. #
    David Theimer — January 12, 2013 @ 2:18 pm

    First off, the Pics of this sammy look awesome!! Next, I will do this sammy, but instead of using a crock pot for cooking the Pulled Pork, I’ll use my smoker to smoke the meat. I’m thinking of using a Guinness for the beer in the cheese sauce, or what would you suggest? BTW great blog, keep up the good work!!


  20. #
    Christine Comstock — January 12, 2013 @ 5:17 pm

    mmm, looks SOOOO good!!! only thing that would make it better would be Grilled Onions!!!!!!


  21. #
    Cynthia — January 12, 2013 @ 7:41 pm

    Please let me know what beer you used. I’m making this tomorrow for my husband’s birthday. Thank you!


  22. #
    Ally — January 13, 2013 @ 10:39 pm

    This was amazing! I made it tonight and it was a huge hit! I reduced the sauce from the crockpot and it made a delicious thick sauce that coated the pork so nicely. Thanks!


  23. #
    Leslie — January 14, 2013 @ 5:19 pm

    Can I just say that this actually tastes as amazing as it looks AND SO MANY LEFTOVERS, i am dying in a beefy cheesy heaven for like a week. I love it. Thanks Jess, this recipe was killer!


  24. #
    Robert Torrissi — January 28, 2013 @ 4:35 pm

    I was viewing some of your posts. They’re brilliant! This one in particular. Thanks for sharing your talent with everyone!!


  25. #
    Vespa Woolf — February 1, 2013 @ 8:10 am

    This sounds enticing! We love shredded pork and the sauce would top this off so nicely. Your hotos are beautiful. Thanks!


  26. #
    Heathernoel — March 21, 2013 @ 3:58 pm

    Hi, this looks incredible but I was wondering if you made the bread this gorgeous sandwich is on or if it is store bought? if store bought would you mind sharing the brand, the sandwich looks incredible but the bread looks divine.


  27. #
    Sarsh — April 8, 2013 @ 11:09 pm

    Hi Jessica! This pork turned out GREAT. However, I could not get the sauce into the creamy, wonderful consistency that it appears to be in your pics. At first, I thought when it cooled it would no longer be as runny. Off the heat for 15 minutes…and no go. Then, I decided to add more flour (as if it were a rue of sorts). It got thicker, but the flavor was, well, like flour. All this after I hand grated the cheese! Any troubleshooting advice? Was it the type of milk? (I used fat free; usually don’t have a problem subbing it in recipes though). Thanks!


    • Jessica — April 9th, 2013 @ 10:48 am

      the fat free milk was probably definitely the issue – it’s pretty difficult to make a sauce from skim!


  28. #
    Amanda — April 19, 2013 @ 3:20 pm

    This grilled cheese looks so delicious. Have you entered it in the Grilled Cheese Academy’s recipe showdown? If not, you should! Here’s the website: http://grilledcheeseacademy.com


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  32. #
    Kathleen — December 3, 2013 @ 7:23 pm

    Taste was exceptional. Did not use the cheese this evening, I wanted to taste it before I had the cheese. Later this week well have the cheese on it. Can’t wait.


  33. #
    Wizop — February 26, 2014 @ 11:00 am

    I suggest using apple cider vinegar instead of beer as the liquid in the crock pot. It works with crock pot ribs too.


  34. #
    Cameron — October 9, 2015 @ 1:32 pm

    This was delicious; thanks for the recipe! I used some leftover pulled pork that I had smoked a couple days prior, and used sharp cheddar cheese instead of white… it was quite tasty!



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