What I Ate: Pulled Pork Panini with Slaw

What I Ate’ is a series of posts for so-easy-this-doesn’t-need-a-recipe but I’m sharing with you for the idea or inspiration.

I had one colossal pork shoulder that I cooked in the crockpot months ago. The rest of it got frozen in about 4 batches for another 2-4 meals per batch. So. Huge. I didn’t want all of it to be the same so I was eyeing some of it to become paninis. How Sweet It Is made some pulled pork & beer cheese sandwiches and it made me think: I don’t put cheese with pulled pork nearly enough. I thought about boursin since that elevates a grilled cheese like woah, but I when it came around, I wasn’t feeling that texture. I wanted stretchy cheese!

The Three Bite Rule - Pork Panini with Slaw
I threw the slaw on these as a last minute for a crunch. People in the south are OK with slaw on their pork so I figured it was fine, or “authentic” for my paninis. Though, spell-check is NOT ok with the plural of panini.

Ingredients:

1 1/2 cups pulled pork
1/4 cup bbq sauce
sliced colby jack cheese
3/4 cup coleslaw
4 slices of bread

Directions:

Heat a panini press or grill pan to medium-high heat, brushed with olive oil.
Toss the pork into the bbq sauce. Then lay cheese onto the bread, topping with pork.
The Three Bite Rule - Pork Panini with Slaw
Put the first half onto the panini press or grill pan so the bread can start toasting and the cheese begins melting. Cook for about 3-5 minutes.
Top with slaw and 2nd piece of bread.
The Three Bite Rule - Pork Panini with Slaw
Grill for 2 more minutes just to toast the top slice of bread.
Slice & enjoy!
The Three Bite Rule - Pork Panini with Slaw
The tang of the bbq sauce with the sharp cheese and the cool slaw is perfect. Just perfect. It has everything I want in a sandwich. I think the panini bread crunch is wayyy better than just any old roll.

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