ASIAN BBQ GRILLED CHEESE
2 lbs. Pork loin
Salt, pepper to taste
1 bottle Robert Rothschild Farm Sriracha Teriyaki Sauce + additional for slaw
1 (8 oz.) bag Cabbage, shredded
1 Tbsp. – 1/4 cup Robert Rothschild Farm Sriracha Teriyaki Sauce, to taste
1/2 cup Rice vinegar
1/2 cup Sugar
1/3 cup Soy sauce
8 thick slices Muenster cheese
8 slices Sourdough bread
Salt and pepper pork loin, and sear in a hot, non-stick pan. Transfer to a 2-quart slow cooker, top with 1/4 bottle of Sriracha Teriyaki Sauce, and cook on low for 8 hours or on high for 4 hours, until fork tender. Once fully cooked, remove from slow cooker, pull apart using 2 forks, and add remaining sauce and mix well. In a medium bowl, mix cabbage, Sriracha Teriyaki Sauce, rice vinegar, sugar and soy sauce. Butter one side of each slice of bread. Layer on the non-buttered side: 1 slice Muenster cheese, pulled pork, slaw, additional cheese, and second slice of bread.
Grill over medium heat until cheese is melted and bread is golden and crisped.