Grilled Jalapeno Popper Pulled Pork Sandwiches
Spicy Pulled Pork Popper Sandwich recipe is made with my favorite slow cooker pulled pork recipe, caramelized onions, and Spicy Jalapeño cream cheese – seriously good!
- sliced sourdough bread
- PHILADELPHIA Spicy Jalapeño cream cheese
Slow Cooker Pulled Pork
- 4-6 lb bone-in pork shoulder roast
- 2 medium onions chopped
- 4 cloves garlic crushed
- 3/4 cup apple cider vinegar
- 3/4 cup light brown sugar
- 2 tbsp chili powder
- 2 tbsp Worcestershire sauce
- 18 oz barbecue sauce divided
- 2 tbsp mustard
- 4 onions sliced
- 2 tbsp olive oil
- 1 tsp salt
Slow Cooker Pulled Pork
Add the onions and garlic to the bottom of the slow cooker.
Place the roast fat side up on top of the onions and garlic.
Combine brown sugar, chili powder, mustard, Worcestershire sauce, and barbecue sauce (reserving 1/2 cup for later). Spread over the top of pork.. Pour in the apple cider vinegar.
Cook on high for 3 hours and then switch to low for another 5-6 hours. Removed the roast and shred with two forks, discarding any fat and bone.
After removing the roast, pour the liquid in the slow cooker through a strainer and set aside.
Add the pulled pork back to the slow cooker along with 1-3 cups of reserved liquid and remaining 1/2 cup barbecue sauce. Add the liquid 1/2 cup a time, stirring each time, until pork reaches the moisture level you desire.
Continue cooking the pulled pork for another 1-2 hours on low. Meanwhile...
Add oil to a thick-bottomed pan over medium-high heat. Once the oil is heated, add the sliced onions.
Reduce heat to medium and stir occasionally until onions are nice and caramelized, usually around 30 minutes. Do not rush the onions - give them time!
Building the Sandwich
Heat a grill pan over high heat. Spread 1 tablespoon of Jalapeno Cream Cheese on two slices of bread. Butter the other sides and place butter side down on grill.
Add enough caramelized onions to cover the cream cheese and then about a half a cup of drained pulled pork. Place the other piece of bread, cream cheese side down on top of pulled pork. Grill until golden brown on both sides and serve.
Calories: 634kcal | Carbohydrates: 76g | Protein: 39g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 124mg | Sodium: 1571mg | Potassium: 1158mg | Fiber: 4g | Sugar: 61g | Vitamin A: 992IU | Vitamin C: 11mg | Calcium: 125mg | Iron: 4mg