Harley Hog Sandwich

Recipe Ingredients

6 lbs	2724g / 96oz	Boneless pork butt - tied, up to 8
		**RUB**
1 cup	237ml	Kosher salt
1 cup	237ml	Course ground black pepper
1 cup	237ml	Paprika (sweet Hungarian is best)
2 cups	474ml	Hickory wood chips
1 cup	237ml	Apple wood chips
		**HOG SAUCE**
2		Onions - chopped (large)
3 tablespoons	45ml	Vegetable oil
1 tablespoon	15ml	Paprika
1 tablespoon	15ml	Chili powder
1 tablespoon	15ml	Red pepper flakes
1/2 teaspoon	2.5ml	Cayenne pepper
1/2 teaspoon	2.5ml	Ground cumin
5 1/4 cups	1244ml	Canned tomatoes with juice (42 ounces)
3 cups	711ml	Cider vinegar
1 3/4 cups	414ml	Ketchup
1/2 cup	118ml	Orange juice
1/4 cup	40g / 1.4oz	Dark brown sugar - packed
1/4 cup	59ml	Brown mustard
1 tablespoon	15ml	Salt
1 tablespoon	15ml	Coarse black pepper
12 tablespoons	180ml	Round rolls (large)

Recipe Instructions

1. Combine all of the rub ingredients. Coat the pork butt evenly with mixture, shaking off any excess.

2. Soak wood chips in water 30 minutes. Place pork butt in a smoker on rack at 220F for 8 hours, with smoke going for 2 hours. Let it cool slightly. Break the meat apart with your hands.

3. Saute onions in oil in heavy saucepan until translucent. Add the remaining ingredients and cook until mixture is thick and coats the back of a spoon. Puree the sauce and let it cool. (Sauce can be made 2 to 3 days in advance and refrigerated.)

4. Combine the pork and the sauce (to taste) in a heavy saucepan. Cook until it is heated through.

5. To serve: Pile the pork on the rolls. Serve with French fries and coleslaw if desired. Yields 12 servings.

Posted to the BBQ List by Wiley Mixon <[email protected]> on Apr 19, 1998.

Source:
The Harley Davidson Cafe

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