When I was little, my mother used to make rice pudding. My kids adore the food I make now. Following a meal, I frequently cook rice pudding. Just make sure that the rice is soupy and floats in the milk. Rice absorbs a lot of liquid. The top will be cooked until it is brown and crispy. Raisins are not necessary.
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons Borden® Butter
- 1 medium yellow onion, diced
- 1 jalapeno chile pepper, diced (Optional)
- 1 cup ketchup
- ½ cup brown sugar
- Liquid smoke, to taste
- 1 (3 pound) pork shoulder roast
- 1 (1 pound) loaf sourdough bread, sliced
- 16 slices Borden® Singles Sensations® Extra Sharp Cheddar
- 4 tablespoons Borden® Butter
Instructions
- Melt butter in a medium-size skillet over medium heat. Sauté onions until soft; stir in jalapeños, ketchup, sugar and liquid smoke. Bring to a boil then reduce heat to medium-low and simmer for an hour or until sauce has thickened to desired consistency.
- Smoke pork shoulder in a hot smoker for 3 to 5 hours at 210 degrees F (internal meat temperature of 150 degrees F). Remove, and wrap in aluminum foil. Refrigerate overnight.
- Remove excess fat from pork. Using two forks, shred remaining meat into a large bowl. Mix in barbecue sauce.
- Brown 2 slices of buttered sourdough bread in a skillet or griddle over medium heat. Place a slice of cheese on each slice. Top with ? of pulled pork mixture, a second slice of cheese and another slice of bread. Turn sandwich over when bottom slice has browned and brown the other side.
- Feel free to personalize the sauce. Want it sweeter? Add more sugar. Want it spicier? Add more jalapeños.
- Use prepared smoked pork shoulder in place of smoking your own pork.
Nutrition Facts
| Calories | 687 kcal |
| Carbohydrate | 58 g |
| Cholesterol | 120 mg |
| Dietary Fiber | 2 g |
| Protein | 33 g |
| Saturated Fat | 19 g |
| Sodium | 1421 mg |
| Sugars | 22 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |