Pig Sandwich

Pulled Pork:

1 qt. hot water
1 qt. apple cider vinegar
1/2 cup Tabasco sauce
1/2 cup sugar
1 pork shoulder, boned (about 3 lbs.)

In a large bowl, add vinegar, Tabasco sauce and sugar to hot water. Stir to dissolve sugar. Pour marinade over pork, cover and refrigerate at least 12 hours. Remove pork from marinade and place in a baking pan. Cook in a preheated 450 degree oven until well browned. Cover with foil. Pour some marinade over pork, lower temperature to 300 degrees, and slow-roast for an additional two hours or until meat pulls apart easily. Cool until easy to handle and with two forks pull meat apart into bite size pieces.

Pig Sauce:

2 cups Heinz catsup
2 1/4 cups cider vinegar
1 3/4 tsp. salt
1/2 cup sugar
1 1/2 Tbsp. Worcestershire sauce
1 1/2 Tbsp. coarse black pepper
1 1/2 Tbsp. chili powder
1/2 tsp. garlic salt
1/2 tsp. granulated garlic
3 Tbsp. vegetable oil

Place all ingredients except oil in a saucepan. Stir and bring to a boil. Stir in vegetable oil, and let simmer for 20 minutes. Cover and refrigerate.

Pig Slaw:

1/4 cup sugar
3 cups white vinegar
2 1/4 cups water
1 head green cabbage

In a large bowl, combine sugar, vinegar and water. Mix with a wire whisk until the sugar is dissolved. Core cabbage and remove tough outer leaves. Shred fine. Add shredded cabbage to dressing and mix well. Cover and refrigerate.

Pig Sandwich:

1 hamburger bun
Pulled pork to taste (see recipe above)
Pig slaw to taste (see recipe fabove)
Pig sauce to taste (see recipe above)
Handmade onion rings to taste
Baked beans

Toast hamburger bun. 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 your favorite baked beans.

From Hard Rock Cafe, Orlando, Florida. Carolyn and Paul fixed this for me when I visited one weekend. Outstanding!!