MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hard Rock Cafe Pig Sandwich
Categories: Copycat, Pork, Sandwiches
Yield: 8 Sandwiches

MMMMM---------------------MARINATED CABBAGE--------------------------
2 tb White vinegar
1 tb Granulated sugar
4 c Cabbage; thinly-sliced

MMMMM-------------------------SPICE RUB------------------------------
2 tb Kosher salt
2 ts Cracked black pepper
1 ts Paprika
1/2 ts Onion powder
1/2 ts Ground sage
1/2 ts Thyme
1/4 ts Cayenne

MMMMM---------------------------SAUCE--------------------------------
30 oz Tomato puree (2 cans)
1 c White vinegar
3/4 c Brown sugar
2 tb Vegetable oil
1/2 ts Onion powder
1/2 ts Liquid smoke (hickory)
1 cl Garlic; minced
1/4 ts Salt
1/4 ts Black pepper; coarse ground

MMMMM----------------------------PORK---------------------------------
4 c Hickory smoking chips
3 lb Boneless pork loin roast;
- up to 4 lb
Vegetable oil
8 Kaiser rolls

Take a big honkin' bite out of one of these and you'll soon know why
it's the Hard Rock Cafe's most popular sandwich. According to the
menu the pork is hickory smoked for 10 hours. But since we're
impatient hungry people here, we'll cut that cooking time down to
under 4 hours using a covered grill and carefully arranged charcoal.
Just sprinkle wet hickory chips over the hot charcoal arranged around
the inside edge of a grill (such as a round Weber), and let the
smoking begin. You can certainly use an actual smoker if you've got
one, and go the full 10 hours with this puppy. But while you're still
waiting for your sandwiches, the rest of us will have already dragged
our full, round bellies over to the couch for a nap. By the way, make
your marinated cabbage a day ahead of time, if you have the foresight.

Make the marinated cabbage at least 1 day prior to building your
sandwiches. Like cole slaw, this garnish needs some time to develop
in the fridge. Combine the vinegar and sugar in a medium bowl. Add
the cabbage, stir, cover the bowl and store it in the refrigerator
until you are ready to make the sandwiches.

Put the wood chips in a bowl and cover with water. Let the wood soak
for at least 1 hour. Light the charcoal after it has been arranged
around the inside edge of your grill. You don't want coals directly
under your pork. When the coals are hot, drain the water from the
wood chips and sprinkle the chips over the top of the coals. You
should now have smoke.

Combine the spices for the rub in a small bowl and mix well.

Rub some vegetable oil over the surface of the pork roast. Sprinkle
the spices over the entire surface of the roast.

Place the roast in the center of your grill and put the lid on. Let
the pork cook for 3 to 4 hours or until the internal temperature of
the roast reaches 175 to 180?F.

As the pork cooks, make the sauce by combining the ingredients in a
medium saucepan over medium/low heat. Let the sauce simmer for 15 to
20 minutes, then cover and remove from heat. Set this aside until
your pork is ready.

When the pork is done, remove it from the grill and let it sit to
cool for 15 to 20 minutes or until you can handle it. Now you want to
tear the meat along the grain, making bite-size strips of shredded
pork.

Put the shredded pork into a large saucepan over medium heat. Add 2
cups of the sauce to the pan and stir. Keep the rest of the sauce for
later to serve on the side. Cook the pork for 15 minutes or until it
is heated through.

Grill the faces of the rolls and stack about 1 cup of pork onto the
bottom half of each roll. Add a rounded tablespoon of marinated
cabbage on top of the pork, add a tablespoon or so of extra sauce on
top of that, then cap off each sandwich with the top half of the
roll. Serve with clones for the Hard Rock's cole slaw and baked beans
on the side, if desired.

Recipe FROM: <gopher://sdf.org/0/users/myst32yt/recipes/
Hard#040Rock#040Cafe#253#040Pig#040Sandwich.txt>

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