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Hard Rock Cafe�s Pig Sandwich
Hamburger buns
Pulled Pork:
1 quart hot water
1 quart apple cider vinegar
1/2 C. Tabasco sauce
1/2 C. sugar
3 lbs. pork shoulder, boned
Pig Slaw:
1/4 C. sugar
3 C. white vinegar
2 1/4 C. water
1 head green cabbage leaf, peeled and cored
Pig Sauce:
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
Pulled Pork:
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.
Pig Slaw:
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.
Pig Sauce:
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.
Assembly:
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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