• 16 slices thick-cut white bread
  • 4 oz unsalted butter
  • 32 oz Smoked Pulled Pork Marmalade (recipe follows)
  • 16 oz Pimento Cheese (recipe follows)

Smoked Pulled Pork Marmalade:

  • 1 Smoked Ham Hock
  • ¼ cup vegetable oil
  • 3 red onions, peeled and thinly sliced
  • 4 cloves garlic, peeled and thinly sliced
  • 2 cups red wine vinegar
  • 2 cups light brown sugar
  • 1 tsp crushed red pepper flakes
  • ½ tsp ground black pepper
  • 4 cups Fully Cooked & Smoked Pulled Pork
  • Salt, to taste

Pimento Cheese:

  • 2 cups cheddar cheese
  • ½ cup cream cheese
  • ¼ cup chopped pimento peppers
  • 2 oz mayonnaise
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ¼ tsp cayenne pepper
  • 1 pinch black pepper
  • Salt, to taste



Ham Hocks, Pulled Pork

Meal Course:

Dinner, Lunch

Dish Type:



  1. Butter bread slices on both sides.
  2. Place 4 ounces Smoked Pulled Pork Marmalade on 8 pieces of bread, and spread it flat.
  3. Place 2 ounces Pimento Cheese on the other 8 pieces of bread, and spread it flat.
  4. Press opposite pieces of bread together, and cook in preheated panini press or on a griddle under a hot weight.
  5. Once golden brown and heated through, serve immediately.

Smoked Pulled Pork Marmalade:

  1. In nonreactive pot over medium-high heat, sweat garlic and onions in oil until translucent.
  2. Add red wine vinegar, brown sugar, crushed red pepper flakes and black pepper, and reduce to a gastrique.
  3. Once gastrique becomes a thick syrup, fold in smoked pulled pork, and let simmer for 2 minutes.
  4. Season marmalade with salt, and then lay it out on sheet tray, and cool.

Pimento Cheese:

  1. Place all ingredients together in stand mixer with paddle attachment, and blend on medium speed until well incorporated.
  2. Season with more salt, if desired.