Spray crockpot with nonstick cooking spray. Place pork butt roast into the crockpot and add 1 cup barbecue sauce, 1/4 cup water and spices. Turn timer on 4 hours, but check temperature around 2-2.5 hours. (Internal temperature should be 145 degrees F.) Adjust cooking time as needed until 145 F is reached.
While pork is cooking, slice up your cheese, and refrigerate until it is time to make your sandwiches.
Once pork is done cooking, transfer roast to a large bowl. Use two forks to shred. Remove and discard fat, if desired. Once pork is shredded, transfer back to the crockpot and stir to coat it in the remaining sauce and juices.
Next, prepare your sandwiches. Per sandwich: use 2 slices of whole grain bread (or bread of choice), spread ~1 Tbsp of barbecue sauce on one slice, and line the other with sliced cheese, about 6 slices, as pictured above. On the half with barbecue sauce, add about 1/2 cup of pulled pork.
Place a griddle pan over medium heat on the stovetop and spray with nonstick cooking spray or melted butter, if desired.
Once pan is heated, close your sandwich(es), and cook for a few minutes per side, until bread is browned and crispy, and cheese has melted.
Serve immediately, and enjoy!
Store any leftover pulled pork in the fridge for 3-4 days in an airtight container. It is recommended to make the grilled cheese fresh and eat immediately to avoid it getting soggy during storage.