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.)
-
Place the roast fat side up on top of the garlic.
- Fill pot with 1 cup water.
-
Cover with lid and set pressure cooker on high
for 3 hours.
-
Once done, quick release pressure, remove
pork, and place on cutting board.
-
Shred pork and place back into pot. Set aside
until ready to use.
Caramelized Onions
-
Add butter to a thick-bottomed pan over
medium-high heat. Once the butter is melted, add the sliced onions.
-
Reduce heat to medium and stir occasionally
until onions are caramelized (usually around 30 minutes).
-
Add in balsamic
and stir until combined. Let thicken and remove from heat. Set aside.
Building the Sandwich
-
Spread mayonnaise on the outside of each slice
of bread.
-
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).
- 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!