![Extra Creamy Unsalted Butter](https://images.ctfassets.net/j8tkpy1gjhi5/WnLKmIbCSOKTIsK1lwaNJ/c102a240eaae2776bd8d73aaefdbe09a/UNSALTED.png?w=696&q=90&fm=webp)
![Cheesy Pimento & Pulled Pork Grilled Panini - recipe detail](https://images.ctfassets.net/j8tkpy1gjhi5/JPB7De2gL0xX8PdmSRYld/b4c5268fbdebd3c938c7e38a85b749aa/hero-pulled-pork-panini-slide1.png?w=768&q=90&fm=webp)
Outdoor cooking enthusiast, Jack Mancuso, combined his love for BBQ, cheese, and over the fire grilling with this Cheesy Pimento & Pulled Pork Grilled Panini recipe.
Ingredients
Pulled Pork:
1 pork shoulder
Hot Sauce or Mustard for binder
BBQ seasoning of choice
1⁄2cup (1 stick) of Tillamook Unsalted Extra Creamy Butter
1⁄2-1cup apple cider vinegar
1 1⁄2-2cups of beef or chicken stock
Pimento Cheese:
1 jar pimentos
1⁄2finely diced serrano pepper
Salt and Pepper to taste
Other Ingredients/Items Needed:
Buns
Pie Irons
Pulled Pork
Turn your smoker on to 250 degrees.
Spread hot sauce all over pork shoulder to bind to the BBQ seasoning of your choice - season generously.
Smoke pork shoulder for about 4 hours or until 160-170 degrees internal.
In an aluminum pan, wrap the pork shoulder with butter, apple cider vinegar, and stock of choice. Then cover with foil and turn the smoker up to 300 degrees. Place wrapped pork shoulder back on smoker for another 2-4 hours or until 195-205 degrees internal.
Remove from the smoker, shred, and enjoy with your pimento cheese (see directions below).
Pimento Cheese
In a bowl, combine Tillamook Original Cream Cheese Spread, Tillamook Mexican Blend Shredded Cheese, 1 jar of pimentos, serrano pepper, and salt and pepper to taste.
Refrigerate until ready to eat.
Paninis
Cut buns in half. Suggested: hollow out some of the bread to fit more pork and pimento cheese.
Load bottom bun with pulled pork and pimento cheese mixture. Place top bun on top.
Place sandwich into a pie iron and close pie iron tightly.
Roast pie iron over live fire, grill, or stovetop for a few minutes, rotating often.
Carefully open the pie iron with your perfectly toast pulled pork and pimento cheese panini.
Enjoy!
Shop this recipe
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Meet the chef
Jack Mancuso
The official Grill Master of the Buffalo Bills, Jack works with the NBA, NFL and MLB and counts many professional athletes, ranging from world champion fighters to NBA champions as fans. His passion for grilling began in his college dorm room where he would cook for his friends, which is where the moniker “Chef Cuso” was born. After college he would film and upload his cooking videos as a way to stay in touch with friends, but very quickly this hobby turned into a serious career. In addition to his content, Jack is also an entrepreneur with his company titled Cuso Cuts being amongst the most popular seasonings and rubs available on Amazon.