This isn’t your average grilled cheese. It’s a full-on flavor ambush featuring juicy, slow-braised pork shoulder simmered in Cholula’s Birria Cooking Sauce, tucked between crispy, golden sourdough slices with layers of gooey Queso Quesadilla & Asadero Cheese. Each bite is balanced with a creamy zing from Cholula’s Cilantro Lime Cremosa, and don’t forget the rich birria consommé on the side—because grilled cheese deserves to be dipped like royalty.

Ingredients

• Avocado oil (for searing and grilling)
• 3 lb boneless pork shoulder
• Kosher salt and freshly ground black pepper
• 12 oz bottle Cholula Birria Cooking & Simmer Sauce
• 12 oz water (use the empty sauce bottle)
• 7 oz Queso Quesadilla & Asadero Shredded Cheese
• Sourdough bread (thick slices)
• 8 oz bottle Cholula Cilantro Lime Cremosa Sauce

Preparation

1. Sear the Pork: Season the pork shoulder generously with kosher salt and black pepper on all sides. Heat a few Tablespoons of avocado oil in a heavy-bottomed Dutch oven or deep oven-safe skillet over medium-high heat. Sear the pork until deeply browned on all sides, about 4–5 minutes per side.
2. Braise: Remove the pan from heat. Pour the entire bottle of Cholula Birria Cooking & Simmer Sauce over the pork. Refill the empty bottle with 12 oz of water, shake well to capture every drop of sauce, then pour that into the pan too. Cover tightly with a lid or foil.
3. Slow Roast: Transfer the covered pan to a 275°F oven and roast for 3 hours, or until the pork shreds effortlessly with a fork.
4. Shred & Sauce: Remove pork from the pan and shred it into bite-sized pieces. Spoon some of the rich birria braising liquid back over the shredded meat until it’s juicy but not soupy. Reserve the remaining consommé for dipping.
5. Build the Sandwich: Heat a skillet over medium. Drizzle a little avocado oil. Layer a slice of sourdough with shredded cheese, a generous helping of birria pork, more cheese, and a drizzle of Cilantro Lime Cremosa. Top with another slice of sourdough.
6. Grill: Press the sandwich gently and grill until both sides are golden and the cheese is melted, about 3–4 minutes per side. Add more avocado oil if needed for extra crispiness.
7. Serve: Slice in half and serve with a small bowl of warmed birria consommé on the side. If the sauce is too thick for dipping, stir in a splash of water to loosen it.

Serving Suggestions

On the Plate:

• Side of Consommé: Serve warm in a small cup or ramekin for dipping. Optional: Garnish with a few chopped onions and cilantro for texture and brightness.
• Mexican Street Corn (Elote): Either on the cob or esquites-style (in a cup), with mayo, cotija, Tajín, and lime.
• Simple Avocado Salad: Sliced avocado, cherry tomatoes, red onion, and lime juice. Light and cooling next to the rich sandwich.
• Crispy Plantain Chips or Tortilla Chips: Add crunch and something to scoop up leftover consommé.

Beverages:

• Hibiscus Agua Fresca (Agua de Jamaica): Tart and refreshing, a great contrast to the savory richness.
• Cerveza or Michelada: A light Mexican beer or beer cocktail with lime, tomato, and spices.
• Margarita with a Tajín Rim: Keep the citrus strong to cut through the fat of the cheese and pork.

Garnishes and Extras:

• Extra Cilantro Lime Cremosa: Offer in a squeeze bottle or small bowl on the side for the drizzle-obsessed.
• Lime Wedges: Always. Adds punch to both the sandwich and consommé.
• Pickled Red Onions or Jalapeños: Bright, tangy contrast and a nice pop of color.