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Hard Rock Cafe’s Pig Sandwich
1 quart hot water
1 quart apple cider vinegar
1/2 C. Tabasco sauce
1/2 C. sugar
3 lbs. pork shoulder, boned
1/4 C. sugar
3 C. white vinegar
2 1/4 C. water
1 head green cabbage leaf, peeled and cored
2 C. Heinz ketchup
2 1/4 C. cider vinegar
1 3/4 t. salt
1/2 C. sugar
1 1/2 tablespoons Worcestershire sauce
1 1/2 T. coarse black pepper
1 1/2 T. chili powder
1/2 t. garlic salt
1/2 t. granulated garlic
3 T. vegetable oil
In a large bowl, add vinegar, Tabasco sauce and sugar to hot water. Stir to dissolve sugar. Pour marinade over pork, cover and refrigerate for at least 12 hours.
Remove pork from marinade and place in a baking pan. Cook in a preheated 450°F. oven until well browned. Cover with foil. Pour some marinade over pork, lower temperature to 300°F., and slow-roast for an additional two hours or until meat pulls away easily from the bone.
In a large bowl, combine sugar, vinegar and water. Mix with a wire whisk until the sugar is dissolved. Add shredded cabbage and mix well. Cover and refrigerate.
Place all ingredients except the vegetable oil in a saucepan. Stir and bring to a boil. Stir in vegetable oil, and let simmer for 20 minutes. Stir to incorporate. Place in proper storage container, and cool in an ice bath to 40°F.. Cover, date and refrigerate.
Toast hamburger buns. Place a level scoop of pig meat on the bottom of the toasted bun. Place pig slaw on top of the meat, then ladle pig sauce over the slaw and meat. Off-set the top part of the bun on top of the sandwich, and serve with onion rings. Serve immediately with a side of cole slaw and your favorite beans.
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