Copycat Hard Rock Cafe's® Pulled Pork Copycat Recipe

3 lbs pork shoulder
1 quart hot water
1 quart apple-cider vinegar
1/2 cup Tabasco sauce
1/2 cup granulated sugar

In a large bowl, combine apple-cider vinegar, Tabasco sauce, sugar and hot water. Stir until sugar is dissolved. Pour marinade over pork, cover and refrigerate for at least 12 hours.

Remove pork from marinade and place in a baking pan. Cook in a preheated 450° F oven until browned. Pour some marinade over pork, lower temperature to 300 degrees F, cover and slow-roast for an additional two hours or until meat pulls away easily from the bone.

Hard Rock Cafe® Filet Steak Sandwich Copycat Recipe

2 Filet Mignon Steaks (6-8 Oz. Each)
salt And Pepper
2 Sourdough French Rolls
3 Tablespoons Mayonnaise
3 Tablespoons Spicy Mustard
6 Slices Tomatoes
1 Cup Shredded Iceberg Lettuce

Slice filets through the middle, horizontally, to end up with 4 thinner filets about 1/2 inch thick each.

Cook filets on a hot grill for 2-4 minutes per side, or until cooked to your preference.

Salt and pepper both sides of each filet.

Slice rolls in half horizontally.

Spread the mayonnaise on the cut side of the top halves.

Spread the mustard on the cut side of the bottom halves.

When the filets are done, slice them into 1/2-inch-thick strips.

Arrange the sliced filets evenly over the mustard on each bottom roll.

Place the tomato slices over the filets. Put the shredded lettuce on top of the tomatoes.

Place the top buns on the lettuce and slice the sandwiches diagonally into two even halves.

Tip: Hold each sandwich half together with toothpicks to serve.

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Hard Rock Cafe's® Grilled Vegetable Sandwich Copycat Recipe

6 Tbsp Mayonnaise
1/2 tsp Fresh Parsley, Chopped
Pinch Dried Oregano
Salt to taste
1 Red Bell Pepper
1 small Zucchini
1 Yellow Summer Squash
1/4 Eggplant
1/4 cup Olive Oil
2 Sourdough French Roll
1 Tbsp Parmesan Cheese -- Grated
8 Onion Ring Slices
4 small Tomato
2 Pieces Red Leaf Lettuce

Preheat a barbecue or stovetop grill. To prepare spread, put 3 Tbsp of the mayo into a small bowl and add the parsley, oregano, and a pinch of salt. Set this and the remaining mayo aside until you're ready to make the sandwich.

Prepare the bell pepper by cutting it into quarters and seeding it. Brush the entire surface with olive oil.

Slice the zucchini, squash, and eggplant into lengthwise slices brush with oil.

Cook the red pepper on a hot grill for 2 or 3 minutes. Add the remaining vegetables to the grill and cook an additional 4 to 5 minutes or until all the vegetables are tender. Be sure to salt the vegetables and turn them halfway through the cooking time.

When the veggies are tender and begin to char, remove them from the grill and prepare each sandwich by first cutting the French rolls in half lengthwise through the middle. Spread the parsley-mayo mixture over the bottom of the rolls. Arrange the zucchini onto the rolls. Stack the yellow squash and then the eggplant. Peel the skin off the red peppers and then add to the sandwiches. Arrange the onions over the peppers. Divide the parmesan cheese and sprinkle it over the peppers. Arrange the onions and tomato slices next. Add the lettuce and spread the mayo on the top of the rolls. Close sandwiches and cut in half.