This sweet and spicy grilled cheese sandwich is loaded with mango habanero gouda, mojo pulled pork, refried black beans, cilantro, butter and white bread. It is basically tropical paradise in grilled cheese form.
Don't eat pork? Don't worry about it! Try swapping it out for pulled chicken or pulled jackfruit.
- For the Slow Cooker Mojo Pulled Pork:
- about a 5 lb pork butt, trimmed of excess fat
- 2 tbsp. vegetable oil
- 2 cups fresh OJ
- 1/2 cup lime juice
- 1/2 cup lemon juice
- 1/2 cup olive oil
- 5 cloves garlic
- 3 tbsp oregano
- 1 jalapeno, sliced into rounds
- salt and pepper to taste
- For the Sandwich:
- 2 slices of white bread
- 2 tbsp. refried black beans
- 6 slices of mango habanero gouda (by Red Apple Cheese)
- 2 tbsp. mojo pulled pork
- a few sprigs of cilantro
- 1 tbsp. salted butter
- Optional:avocado salsa for dipping
For the Mojo Pulled Pork
Gather the ingredients.
Begin by seasoning the outside of a pork butt with about 1/2 tbsp salt and 1/2 tbsp pepper. Add neutral oil to a cast iron skillet and place pork butt inside. Braise the butt until each side has some color to it and the exterior of the meat starts to crisp up - this will add to the depth of flavor. Once the pork butt is browned on all sides, transfer it to the crock pot.
Add OJ, lime juice, lemon juice, olive oil, garlic, and oregano on top and cover. Turn the heat to medium and cook for 8 hours until the meat starts to fall apart and shreds easily. Set meat aside.
For the Sandwich
Begin by laying half the cheese onto one slice of bread. Top it with the mojo pulled pork, cilantro, the rest of the cheese and the top piece of bread. Butter the exterior of the sandwich and set aside.
Using either a panini press or a cast iron skillet, turn the heat to medium and cook the grilled cheese until both sides are golden and crispy and all of the cheese has melted.
Remove it from heat and set aside for a minute to rest. Slice the sandwich and serve immediately with avocado salsa if desired