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Hard Rock Cafe Pig Sandwich

By Todd Wilbur


Score: 5.00. Votes: 1
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Menu Description: "Select pork, hickory-smoked then hand-pulled, so it's tender and juicy. 'An old Southern delicacy' with our famous vinegar-based bar-b-que sauce. Served with fries, ranch beans and homemade coleslaw."

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. 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. You should try to make your cabbage a day ahead of time so it has time to marinate.

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • 2 tablespoons white vinegar
  • 1 tablespoon granulated sugar
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Score: 5.00. Votes: 1
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Joselyn Schutz
Oct 10, 2005, 21:00

I have been using this recipe for about 5 years now ... it is absolutely delicious. We don't bother with the slaw or the buns, or even BBQ sauce half the time because the MEAT is so good! My hubbie smokes it on the grill at home, and on the smoker (over apple cider vinegar where the water usually goes) at the lake house and we serve it everytime we have a large gathering. When we do use sauce, we just use bottled, because the meat stands on its own (and we prefer sweet BBQ sauce to vinegar-y). After several years of making this, I had to go back to the Hard Rock to compare and I must say, it is WAY better than the original. Easy to make, too, and easy to multiply for a crowd (I use a pork picnic or butt). The rub is definitely the secret.