How do you feel about pulled pork? Do you find its savory goodness mouthwateringly delicious, yet are bored with barbecued sandwiches? Don’t despair! Pulled pork is a wonderfully versatile food, delicious in a variety of dishes. Try swapping it out for other meats in just about any recipe - here are a few to get you started.
Pulled pork is delicious and versatile, and when it comes from Tony Roma’s, it’s also convenient. Our succulent, precooked barbecue is easy to prepare and can be on your table in about 20 minutes. To find Tony Roma’s at a grocery store near you, visit the store locator on our website. To connect with the online community, like us on Facebook, follow us on Twitter, and check out our mouthwatering Pinterest boards.
Our take on a grilled cheese was featured in a roundup on Bustle in honor of National Grilled Cheese Day this weekend. And good news – April is National Grilled Cheese MONTH, so you still have time to enjoy a Grilled Onion BBQ Pulled Pork Grilled Cheese. Share your pictures and tag us on Twitter (@TonyRomaRibs) and use the hashtag #NationalGrilledCheeseDay. We’d love to see your creations!
Grilled Onion BBQ Pulled Pork Grilled Cheese
Doubly grilled, the sweet taste of Vidalia onions lightly charred combined with sweet hickory pulled pork between two slices of toasted French bread is the grown-up grilled cheese of your dreams.
We’re taking over the Greater Phoenix area with our BBQ Adventure Truck! We’ll be serving our mouth watering, slow cooked, naturally hardwood smoked ribs and homemade pulled pork sliders to hungry visitors from January 28-30!
We’re even giving away tickets to the Celebrity Flag Football Challenge on Saturday January 31, and two VIP tickets to the VIP Players Bash on January 30th.
The Tony Roma’s #BBQAdventure Truck will visit the following locations over the next few days (All Times Arizona time):
If you take a photo with the truck, be sure to use the hashtag #BBQAdventure and tag Tony Roma’s Ribs on Twitter to be entered into the drawing.
See you in Phoenix!!
(Yields 6 to 8 sandwiches)
To make the mac-n-cheese, bring 4 to 6 cups of water to a boil. Add 2 cups macaroni and then simmer on medium-high heat until al dente (a little less than fully cooked). Drain pasta and immediately rinse with cold water and set side.
Pour milk into small saucepot on medium high, when milk starts to boil or becomes frothy turn heat down to low.
In the same pot used for the macaroni, melt butter and add flour on medium heat. Cook and whisk until mixture looks like a paste and is light tan in color. Slowly pour warm milk into pot while whisking, and continue until fully incorporated. Add Salt simmer and stir occasionally for another 15 minutes so flour can fully cook out. Add cubed Velveeta and Cheddar Cheeses, stirring continuously until cheeses have melted and have fully incorporated. Add pepper to taste and remove from heat. Mix in cooked macaroni.
Preheat griddle to 325 degrees. Butter both sides of Texas Toast, place bread on griddle browning for 2 to 3 minutes and flip. Top toasted side with a 1/2 cup warm pulled pork, followed by 1Ž2 cup of prepared mac-n-cheese.
If you’d like, add some chopped bacon to really WOW your guests. (This is a great step for the kids!)
Serve with pickle chips or cole slaw.