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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
8 Kaiser rolls
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.
2.
Combine the vinegar and sugar in a medium bowl.
3.
Add the cabbage, stir, cover the bowl and store it in the refrigerator
until you are ready to
make the sandwiches.
4.
Put the wood chips in a bowl and cover with water.
5.
Let the wood soak for at least 1 hour.
6.
Light the charcoal after it has been arranged around the inside edge of
your grill. You don't
want coals directly under your pork.
7.
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.
8.
Combine the spices for the rub in a small bowl and mix well.
9.
Rub some vegetable oil over the surface of the pork roast.
10.Sprinkle
the spices over the entire surface of the roast.
11.Place
the roast in the center of your grill and put the lid on.
12.Let
the pork cook for 3 to 4 hours or until the internal temperature of the
roast reaches 175
to 180 degrees.
13.As
the pork cooks, make the sauce by combining the ingredients in a
medium saucepan
over medium/low heat.
14.Let
the sauce simmer for 15 to 20 minutes, then cover and remove from
heat.
15.Set
this aside until your pork is ready.
16.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.
17.Now
you want to tear the meat along the grain, making bite-size strips of
shredded pork.
18.Put
the shredded pork into a large saucepan over medium heat.
19.Add
2 cups of the sauce to the pan and stir.
20.Keep
the rest of the sauce for later to serve on the side.
21.Cook
the pork for 15 minutes or until it is heated through.
22.Grill
the faces of the rolls and stack about 1 cup of pork onto the bottom
half of each roll.
23.Add
a rounded tablespoon of marinated cabbage on top of the pork
24.Add
a tablespoon or so of extra sauce on top of that, then cap off each
sandwich with the
top half of the roll.
25.Serve
with clones for the Hard Rock's cole slaw and baked beans on the
side, if desired.
