Dinner DeeAs recipe: Grilled Cheese with Pulled Pork

Chef Cameron Capri joins us from Q Southern BBQ in Dunedin to help Grilled Cheese graduate from the kid's table with the addition of pulled pork. Chef Cameron is part of the Meet The Chefs event at St Pete's Birchwood Hotel, next Thursday, June 12, which kicks off Tampa Bay Restaurant Week. 

Click here for a printable version of the recipe below. If you make it, send us a photo and let us know how it turned out! 

And let us know if you have a Chef or recipe request! Email DinnerDeeAs@fox.com or message us on Facebook or Instagram.

See more Dinner DeeAs every weekday at 1pm on FOX13. 

Summertime Slaw

Ingredients

• 1 head green cabbage, thinly sliced
• ½ yellow onion, sliced thin
• 2 medium carrots, grated
• ½ cup apple cider vinegar
• 6 tbsp white sugar
• 5 tbsp vegetable oil
• salt & pepper, to taste

Directions

1. Thinly slice cabbage, either by hand or using mandoline (use caution). Quarter cabbage for easier slicing. Slice half onion in same way.
2. Combine cabbage and onion in mixing bowl and generously salt. Mix together by hand and set aside for 30 minutes.
3. Add sugar, apple cider vinegar, black pepper, and vegetable oil to bowl and mix thoroughly.
4. Shred carrots using cheese grater (largest holes) and add to bowl. Add salt to taste and mix again.
5. Let sit in refrigerator for minimum of an hour before serving. 

Pulled Pork

Ingredients

• 8-10 lb bone-in pork butt (pork shoulder)
• yellow mustard, to taste
• BBQ rub (homemade or store-bought)

Directions

1. Trim any thick excess fat from top of pork shoulder, leaving enough to flavor and baste during cooking.
2. Coat pork with thin, even layer of yellow mustard, ensuring it gets into nooks and crannies.
3. Generously season outside of pork on all sides with BBQ rub. Use homemade blend or store-bought option.
4. Refrigerate for minimum of 3 hours, though overnight is recommended for best results.
5. If possible, remove meat from refrigerator and bring to room temperature on counter for an hour.
6. Place pork in slow cooker, fat side up, and set to "Low" for 8–10 hours.
7. When bone pulls cleanly from meat, shred pork in slow cooker to mix with drippings for maximum flavor. 

Adult Grilled Cheese

Ingredients

• 3 tbsp butter
• 2 slices Texas toast
• Cheddar Jack cheese, to taste
• aged Vermont sharp white Cheddar, to taste
• pulled pork (see recipe above)
• Kansas City sweet BBQ sauce

Directions

1. Preheat cast iron skillet to 350° F or griddle to 400° F.
2. Melt 2 tbsp butter in skillet and place 2 slices of Texas toast onto sizzling butter. Toast until light brown.
3. Add additional tbsp of butter and flip toast.
4. Generously add cheese to both pieces of toast. 
5. Pro Tip: To melt cheese for extra gooeyness, add 2 tbsp of water to edge of skillet and cover. Steam will help melt cheese. Caution: Be careful of escaping steam when removing lid, as steam can burn exposed skin.
6. Add pulled pork and drizzle with BBQ sauce. Close sandwich and enjoy! Serve with slaw (see recipe above) and tater tots tossed in BBQ rub.

To grab more recipes from Dinner DeeAs, click here.