Pulled Pork Grilled Cheese

For the pork:
Preheat your slow cooker (you’ll need 4 hours at high heat; 8 hours at low heat).

In a small bowl, combine the chili powder, brown sugar, cayenne pepper, salt, pepper and garlic powder. Rub the pork shoulder with the rub on all sides. Layer about half of the red onions into the bottom of the slow cooker and carefully lay the pork shoulder on top. Top with the rest of the onion slices. Pour the chicken broth over top, put the lid on and cook the pork shoulder for 8 hours at low heat (or 4 hours at high heat), or until the meat is falling off the bone.

Once the pork has cooked, remove it from the slow cooker and transfer to a cutting board. Discard of any juices left in the slow cooker, but leave the slow cooker on. “Pull” the pork apart using two forks (or your fingers) and transfer back to the slow cooker. Add the BBQ sauce and stir to combine. Cook for another hour or two on low.

For the slaw:
While the pork is slow cooking, prepare your slaw. Slice the cabbage to your preferred thickness for slaw. Combine the cabbage, carrots, pepper and onion in a large bowl. Set aside.

In another bowl, whisk together the mayo, mustard, sour cream, sugar, vinegar, salt, black pepper, cayenne pepper and hot sauce. Mix the dressing into the large bowl with the veggies until it is completely combined. Add the fresh cilantro and stir until incorporated. Cover and refrigerate for 2-4 hours before serving.

For the sandwiches:
Preheat a griddle over medium heat. Spread butter on one side of each slice of bread and lay the bread, butter side-down onto the griddle. Top the bread with cheese, pulled pork and slaw. Top with another slice of buttered bread, butter side up and cook for 3-4 minutes on each side, or until the cheese has melted and the bread is golden brown. Remove from heat and let them sit for 4-5 minutes before serving.

Serve warm with extra BBQ sauce on the side and enjoy!