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Ингредиенты
- 2 Tbsp. white vinegar
- 1 Tbsp. granulated sugar
- 4 c. thinly-sliced cabbage
- 4 c. hickory smoking chips
- 2 Tbsp. kosher salt
- 2 tsp cracked black pepper
- 1 tsp paprika
- 1/2 tsp onion pwdr
- 1/2 tsp grnd sage
- 1/2 tsp thyme
- 1/4 tsp cayenne
- 1 x boneless pork loin roast (3 to 4 pounds) vegetable oil
- 2 x 15-oz cans tomato puree
- 1 c. white vinegar
- 3/4 c. brown sugar
- 2 Tbsp. vegetable oil
- 1/2 tsp onion pwdr
- 1/2 tsp liquid smoke (hickory)
- 1 clv garlic, chopped
- 1/4 tsp salt
- 1/4 tsp coarse grnd black pepper
- 8 x Kaiser rolls
Инструкции
- Make the marinated cabbage at least one 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 in the cabbage, stir, cover the bowl and store it in the refrigerator till 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 do not want coals directly under your pork. When the coals are warm, 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 hrs or possibly till the internal temperature of the roast reaches 175 to 180 degrees.
- 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 min, then cover and remove from heat. Set this aside till your pork is ready.
- When the pork is done, remove it from the grill and let it sit to cold for 15 to 20 min or possibly till 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 in 2 c. 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 min or possibly till it is heated through.
- Grill the faces of the rolls and stack about 1 c. of pork onto the bottom half of each roll. Add in a rounded Tbsp. of marinated cabbage on top of the pork, add in a Tbsp. or possibly so of extra sauce on top of which, then cap off each sandwich with the top half of the roll. Serve with cole slaw and baked beans on the side, if you like.
- Makes 8 sandwiches.
- 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 hrs. But since we're impatient hungry people here, we'll cut which cooking time down to under 4 hrs using a covered grill and carefully arranged charcoal. Just sprinkle wet hickory chips over the warm 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 hrs 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 231g | |
| Recipe makes 8 servings | |
| Calories 341 | |
| Calories from Fat 58 | 17% |
| Total Fat 6.6g | 8% |
| Saturated Fat 0.81g | 3% |
| Trans Fat 0.09g | |
| Cholesterol 4mg | 1% |
| Sodium 2549mg | 106% |
| Potassium 604mg | 17% |
| Total Carbs 62.36g | 17% |
| Dietary Fiber 3.6g | 12% |
| Sugars 27.84g | 19% |
| Protein 8.6g | 14% |
