Pulled pork, Tillamook Cheese and fresh guacamole. Yum yum!
Sweet Basil is all about getting everyone back into the kitchen where good food is approachable and where friends and family can build healthy and happy relationships. Carrian has been writing Sweet Basil for about three years and is a wife, and mother to two girls. If the kitchen is the center of the home why not try heading in there and cooking up something that is delicious and brings everyone together?
In celebration of National Grilled Cheese month I’ve created a gooey, cheesy, smoky and delicious grilled cheese recipe that will make you want to roll over and groan with pleasure. Meet a grilled cheese packed full of tender, juicy BBQ pork, Tillamook Sharp Cheddar Cheese and my personal favorite, fresh guacamole! Oh, sweet deliciousness!
*Note* It is easiest to buy a pork shoulder and cook it in the crockpot for 6-8 hours on low depending on the size. You can do salt and pepper, or your favorite pulled pork recipe. Eat it for dinner and save the leftovers for Grilled Cheese Night.
Lay the bread out on a plate or cutting board.
In a small bowl mix together your pork and BBQ sauce. Spread a little of the BBQ pork all over one slice of bread. Top with one slice (or two depending on how big your bread is) of Tillamook Sharp Cheddar Cheese. Spread a spoonful of the guacamole on the cheese so that all areas are covered.
Cover with another slice of bread and lightly butter it. Place it butter side down on a medium heated skillet or griddle. Butter the top of the bread while the bottom side is cooking. Allow to cook until golden brown and then turn over onto the other side. Continue to cook until melty and perfect. Remove from the heat and devour like there is no tomorrow!