Barbecue Pulled Pork Panini Recipe

Name: Barbecue Pulled Pork Panini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 pounds Pork Shoulder Roast (bone-in); 15 ounces, fluid Barbecue Sauce; 2 whole Yellow Onions, Sliced; 1 Tablespoon Grapeseed Oil; 1 Tablespoon Butter, Unsalted; ⅓ cups Red Wine; 1 dash Salt To Taste; 1 loaf Rustic Bread, Sliced Thickly; 2 Tablespoons Butter, Or Enough To Spread On The Bread; 8 ounces, weight Emmentaler (swiss) Cheese

Servings: persons

1
Place the pork shoulder roast in your crockpot and add the barbecue sauce.
2
Put the lid on and set the crockpot to low.
3
Leave the crockpot on the low setting and check the meat after 6 hours.
4
Depending on the size of your roast, it should take between 6 and 8 hours for the meat to fall easily off the bone.
5
About 40 minutes before youre ready to eat, slice up two onions and saute them in the oil and butter in a skillet over medium heat.
6
Once the onions begin to soften and become transluscent (about 5 minutes), begin adding the red wine, a couple of tablespoons at a time.
7
Continue adding wine and stirring periodically until the wine is gone and onions are browned and soft, about 25 to 30 minutes.
8
Add salt to taste.
9
Remove the roast from the crockpot and place it on a cutting board.
10
Allow it to cool enough to handle.
11
Using a fork, pull (shred) your pork!
12
Put pulled pork back into the crockpot with the juices and sauce so that it can soak up more flavor.
13
Heat your panini maker.
14
Butter one side of two thick slices of bread and make a sandwich (butter sides out) with desired amount of cheese, pulled pork, barbecue sauce (oh yeah, load it on!)
15
and sauteed onions.
16
Place the sandwich on your panini maker butter-side down, lower the lid and let the magic happen!
17
In about 2 to 3 minutes, youll have a delicious Panini!
18
Repeat with the remaining bread and ingredients.

1698

kcal

Calories

107

Fat

Carbs

168

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 pounds Pork Shoulder Roast (bone-in), 15 ounces, fluid Barbecue Sauce, 2 whole Yellow Onions, Sliced, 1 Tablespoon Grapeseed Oil, and more.

Yes, Barbecue Pulled Pork Panini falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Barbecue Pulled Pork Panini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions