Ingredients

• BBQ sauce:
• 2 tablespoons Borden® 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® Singles Sensations® Extra Sharp Cheddar
• 4 tablespoons Borden® Butter

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Instructions

1. Melt butter in a medium-size skillet over medium heat. Sauté onions until soft; stir in jalapeños, 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.
2. 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.
3. Remove excess fat from pork. Using two forks, shred remaining meat into a large bowl. Mix in barbecue sauce.
4. 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.