BBQ Pulled Pork Grilled Cheese Sandwich

Trim the pork butt of all excess fat leaving 1/4-inch of the fat cap attached.

In a small bowl, combine 2 tablespoons of Traeger Pork & Poultry Rub, 1 1/2 cups of apple juice, brown sugar, and salt, and stir until most of the sugar and salt are dissolved.

Inject the pork butt every square inch or so with the apple juice mixture. Season the exterior of the pork butt with the remaining Traeger Pork & Poultry Rub.

When ready to cook, set the Traeger temperature to 225˚F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

Insert the probe into the center of the pork, avoiding the bone and any large pockets of fat, if possible. Place the pork butt directly on the grill grates. Close the lid and cook until the internal temperature reaches 160˚F, 6 hours.

Remove the pork butt from the grill. Increase the grill temperature to 275˚F.

Wrap the pork in two layers of foil. Pour in 1/2 cup of apple juice, and secure the tin foil tightly to contain the apple juice. Place the wrapped pork in a pan large enough to hold it in case of leaks. Place the pan on the grill grates. Close the lid and cook until the internal temperature reaches 205˚F, 3 hours.

Remove the pork from the grill and discard the bone. Shred the pork removing any excess fat or tendons. Season with additional Traeger Pork & Poultry Rub, and salt, if needed. Add Traeger Sweet & Heat BBQ Sauce and mix to combine. Set pork aside.

Make the grilled cheese sandwiches. Butter the bread slices on one side. In a large pan over medium heat, place the bread butter-side down. Place a slice of cheddar cheese on top of the bread and top with pulled pork. Place another slice of cheese on top of pork and finish with the other slice of bread, butter-side up.

Cook on the first side for 5-7 minutes until bread is lightly browned. Flip and cook for 5-7 minutes, until the cheese is melted and bread is golden brown.

Remove the sandwiches from the heat and slice in half. Enjoy!