The BBQ Pulled Pork Sandwich from Hard Rock Cafe features tender, slow-cooked pulled pork smothered in smoky barbecue sauce, topped with crunchy coleslaw and served on a toasted brioche bun, delivering a flavorful mix of savory, tangy, and creamy textures.
Equipments
- Slow cooker or smoker
- Mixing bowls
- Tongs
- Chef’s knife
- Cutting board
- Saucepan
- Baking sheet
- Oven or toaster
- Colander or salad spinner
- Whisk
- Basting brush
- Measuring cups and spoons
- Serving spatula
Ingredients
- 3–4 lb (1.4–1.8 kg) pork shoulder (boneless or bone-in)
- 2 cups barbecue sauce
- 1 tablespoon smoked paprika
- 1 tablespoon brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1 tablespoon yellow mustard
- 1/2 cup apple cider vinegar
- 1/2 cup chicken broth
- 1 1/2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 large carrot
- 1/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1/2 teaspoon celery seed
- Salt and pepper
- 4–6 brioche buns
When selecting pork shoulder, choose a cut weighing between 3 to 4 pounds (1.4 to 1.8 kg) for optimal tenderness and flavor. The barbecue sauce should balance smokiness and sweetness, with ingredients like smoked paprika, brown sugar, and chili powder enhancing the depth of taste. Your coleslaw requires a mix of shredded green and red cabbage, carrot, mayonnaise, apple cider vinegar, honey, and celery seed to provide a creamy and tangy crunch. Ensure all seasonings like garlic powder, onion powder, salt, and pepper are measured precisely to maintain the authentic flavor profile. This carefully crafted ingredient combination will help you recreate the smoky, tangy BBQ Pulled Pork Sandwich from Hard Rock Cafe's copycat menu.
Instructions
- Instructions needed:
- Prepare the spice rub: In a mixing bowl, combine smoked paprika, brown sugar, garlic powder, onion powder, salt, black pepper, and chili powder.
- Coat pork: Rub the spice mixture evenly over the pork shoulder.
- Place pork in slow cooker or smoker.
- Combine barbecue sauce, yellow mustard, 1/2 cup apple cider vinegar, and chicken broth in a bowl or saucepan.
- Pour liquid mixture over pork in the slow cooker or smoker.
- Cook pork:
- Slow cooker: Cover and cook on low for 8–10 hours or high for 4–6 hours.
- Smoker: Smoke at 225–250°F (107–121°C) for 6–8 hours, basting occasionally.
- Remove pork from cooker/smoker and let rest.
- Shred pork using tongs or two forks.
- Return shredded pork to the slow cooker with juices; stir to coat.
- Prepare coleslaw:
- Shred green and red cabbage and carrot (use chef’s knife and cutting board).
- In a mixing bowl, combine mayonnaise, 2 tablespoons apple cider vinegar, honey, celery seed, salt, and pepper.
- Whisk dressing, then toss with cabbage and carrot until evenly coated.
- Set coleslaw aside.
- Toast brioche buns in oven or toaster until golden.
- Assemble sandwiches:
- Pile pulled pork onto bottom half of each bun.
- Spoon extra barbecue sauce over pork, if desired.
- Top with coleslaw.
- Cap with top half of bun.
- Serve immediately using spatula.
Substitution
The BBQ Pulled Pork Sandwich from Hard Rock Cafe copycat menu captures the essence of slow-cooked pork shoulder infused with smoky paprika and balanced by a tangy apple cider vinegar-based barbecue sauce. If you don't have access to a slow cooker or smoker, oven roasting the pork shoulder at a low temperature for several hours can achieve a similar tenderness. When making coleslaw, you can swap green and red cabbage with pre-packaged coleslaw mixes for convenience, and adjust the mayo and vinegar ratios to suit your taste preferences. For a healthier alternative, substitute brioche buns with whole wheat or gluten-free buns without compromising the sandwich's satisfying texture. Make sure your BBQ sauce has a balanced sweetness and acidity to match the original flavor profile you aim to recreate in your kitchen.
Tips
Use a slow cooker or smoker for tender pulled pork, ensuring cooking times of 8-10 hours on low or 6-8 hours smoking at 225-250degF for optimal texture. Let the pork rest before shredding to retain juices and enhance flavor, then mix the meat with cooking liquids to keep it moist. Prepare coleslaw with fresh shredded cabbage and carrot, tossing it thoroughly in a mayonnaise-based dressing with apple cider vinegar and honey for balanced tanginess and sweetness. Toast brioche buns until golden to add a sturdy base that holds the pork and coleslaw without becoming soggy during serving.
Nutritions
The BBQ Pulled Pork Sandwich provides a rich source of protein from the slow-cooked pork shoulder, essential for muscle repair and growth. The barbecue sauce, seasoned with smoked paprika and chili powder, adds antioxidants and anti-inflammatory compounds from spices like garlic and onion powder. Coleslaw made with shredded cabbage and carrot contributes dietary fiber, vitamins A and C, and probiotics from the mayonnaise-based dressing. Your meal combines essential macronutrients with flavorful spices, supporting satiety and nutritional balance.
Storage
Store leftover pulled pork in an airtight container and refrigerate for up to 4 days to maintain its smoky flavor and tender texture. Keep the coleslaw separate in a sealed container to preserve its crispness and freshness. Your brioche buns are best stored at room temperature in a bread box or wrapped in foil to prevent drying out.
Variation or Alternatives
You can swap pork shoulder with pork butt for a slightly fattier, more succulent pulled pork. For extra smoky flavor, add chipotle powder or liquid smoke to the spice rub or barbecue sauce. Instead of mayonnaise-based coleslaw, try a vinegar-based slaw using red wine vinegar and a splash of olive oil for a tangier, lighter topping. Toast brioche buns with a bit of garlic butter brushed on before baking to add a rich, savory layer to your sandwich.
Allergies
The BBQ Pulled Pork Sandwich contains common allergens such as mayonnaise, which includes eggs, and brioche buns made with wheat gluten, posing risks for individuals with egg or gluten allergies. The coleslaw dressing may also contain celery seed, which can trigger allergic reactions in sensitive individuals. Your best course of action is to inquire about ingredient modifications if you have known food allergies to avoid potential adverse reactions.
Why this recipe?
Hard Rock Cafe's BBQ Pulled Pork Sandwich is celebrated for its tender, slow-cooked pork smothered in savory barbecue sauce, layered perfectly on a fresh brioche bun. The balance of smoky flavors and juicy meat creates a satisfying taste experience that appeals to barbecue enthusiasts. You'll find that recreating this iconic sandwich at home allows for customization of ingredients and sauces, making it a rewarding culinary challenge. Mastering this recipe delivers authentic, restaurant-quality flavors that elevate your BBQ menu.