Cline Cellars in Sonoma, Ca.

Serves: 4

Pairs With: Cline Bridgehead Zinfandel

Ingredients:

• 8 slices of sourdough bread
• 5 Tbsp mayonnaise
• 2 cups daisy cheddar cheese (or any white cheddar cheese)
• 4 lbs bone-in pork shoulder roast
• 4 cloves garlic (crushed)
• 4 onions (sliced)
• 2 Tbsp butter
• 1 tsp salt
• 7 Tbsp The Olive Press Classic Balsamic

Directions:

Instant Pot / Pressure Cooker Pulled Pork (Slow Cooker: follow same instructions as below, but cook on high for 3 hours and low for 3-4 hours until pork becomes tender.)

1. Place the roast fat side up on top of the garlic.
2. Fill pot with 1 cup water.
3. Cover with lid and set pressure cooker on high for 3 hours.
4. Once done, quick release pressure, remove pork, and place on cutting board.
5. Shred pork and place back into pot. Set aside until ready to use.

Caramelized Onions

1. Add butter to a thick-bottomed pan over medium-high heat. Once the butter is melted, add the sliced onions.
2. Reduce heat to medium and stir occasionally until onions are caramelized (usually around 30 minutes).
3. Add in balsamic and stir until combined. Let thicken and remove from heat. Set aside.

Building the Sandwich

1. Spread mayonnaise on the outside of each slice of bread.
2. Place a skillet over medium heat. Once heated, place 4 slices of bread (mayonnaise side down) on the skillet. Stack an even layer of cheese, pulled pork, caramelized onions, and a little more cheese, then cover with another slice of bread (mayonnaise side up).
3. Flip sandwich in the skillet when the bottom side is golden brown to your liking. Cook until the other side is golden brown. Slice in half and enjoy!