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Marinated Cabbage
2 tablespoons white vinegar
1 tablespoon granulated sugar
4 cups thinly-sliced cabbage
4 cups hickory smoking chips
Spice Rub
2 tablespoons kosher salt
2 teaspoons cracked black pepper
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon ground sage
1/2 teaspoon thyme
1/4 teaspoon cayenne
1 boneless pork loin roast (3 to 4 pounds)
vegetable oil
Sauce
2 15-ounce cans tomato puree
1 cup white vinegar
3/4 cup brown sugar
2 tablespoons vegetable oil
1/2 teaspoon onion powder
1/2 teaspoon liquid smoke (hickory)
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper
1. 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 the cabbage, stir, cover the bowl and store it in the refrigerator until you are ready to
make the sandwiches.
2. 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.
3. Combine the spices for the rub in a small bowl and mix well.
4. Rub some vegetable oil over the surface of the pork roast. Sprinkle the spices over the entire surface of the roast.
5. 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 degrees.
6. 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.
7. 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.
8. 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.
9. 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.
2 tablespoons white vinegar
1 tablespoon granulated sugar
4 cups thinly-sliced cabbage
4 cups hickory smoking chips
Spice Rub
2 tablespoons kosher salt
2 teaspoons cracked black pepper
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon ground sage
1/2 teaspoon thyme
1/4 teaspoon cayenne
1 boneless pork loin roast (3 to 4 pounds)
vegetable oil
Sauce
2 15-ounce cans tomato puree
1 cup white vinegar
3/4 cup brown sugar
2 tablespoons vegetable oil
1/2 teaspoon onion powder
1/2 teaspoon liquid smoke (hickory)
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper
1. 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 the cabbage, stir, cover the bowl and store it in the refrigerator until you are ready to
make the sandwiches.
2. 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.
3. Combine the spices for the rub in a small bowl and mix well.
4. Rub some vegetable oil over the surface of the pork roast. Sprinkle the spices over the entire surface of the roast.
5. 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 degrees.
6. 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.
7. 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.
8. 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.
9. 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.
