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Melt butter in a medium-size skillet over medium heat. Saute onions until soft; stir in jalapenos, 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.
RecipeNLG
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Contact grill for panini, grilled cheese, quesadilla
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Stainless press for hard cheeses — cheddar, gouda, manchego
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Contact grill for panini, grilled cheese, quesadilla
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards