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Category: Sandwiches I
Prep Time: Cook Time: Total Time:
1 (6 to 8 lb) boneless pork butt, tied
12 large round rolls
Rub
1 cup kosher salt, coarsely-ground black pepper and sweet Hungarian paprika
2 cup hickory wood chips
1 cup apple wood chips
Combine kosher salt, black pepper and paprika. Coat pork butt evenly with mixture, shaking off any excess. Soak wood chips in water 30 minutes.
Place pork butt in smoker on rack at 220 for 8 hours, with smoke going for 2 hours. Let cool slightly. Break meat apart with hands.
Hog Sauce
2 large onions, chopped
3 tbsp vegetable oil
1 tbsp paprika, chili powder and red pepper flakes
1/2 tsp cayenne pepper and ground cumin
1 (42 oz) can tomatoes with juice
3 cup cider vinegar
1 3/4 cup ketchup
1/2 cup orange juice and packed dark brown sugar
1/4 cup brown mustard
1 tbsp salt and cracked black pepper
Saute onions in oil in heavy saucepan until translucent. Add spices and cook until fragrant. Add remaining ingredients and cook until mixture is thick and coats back of spoon. Puree sauce and let cool. (Sauce can be made 2 to 3 days in advance and refrigerated.)
Combine pork and sauce (to taste) in heavy saucepan. Cook until heated through. Pile pork on roll. Serve with French fries and cole slaw, if desired.
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HARLEY DAVIDSON CAFE HARLEY HOG SANDWICH
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Category: Sandwiches I
Prep Time: Cook Time: Total Time:
1 (6 to 8 lb) boneless pork butt, tied
12 large round rolls
Rub
1 cup kosher salt, coarsely-ground black pepper and sweet Hungarian paprika
2 cup hickory wood chips
1 cup apple wood chips
Combine kosher salt, black pepper and paprika. Coat pork butt evenly with mixture, shaking off any excess. Soak wood chips in water 30 minutes.
Place pork butt in smoker on rack at 220 for 8 hours, with smoke going for 2 hours. Let cool slightly. Break meat apart with hands.
Hog Sauce
2 large onions, chopped
3 tbsp vegetable oil
1 tbsp paprika, chili powder and red pepper flakes
1/2 tsp cayenne pepper and ground cumin
1 (42 oz) can tomatoes with juice
3 cup cider vinegar
1 3/4 cup ketchup
1/2 cup orange juice and packed dark brown sugar
1/4 cup brown mustard
1 tbsp salt and cracked black pepper
Saute onions in oil in heavy saucepan until translucent. Add spices and cook until fragrant. Add remaining ingredients and cook until mixture is thick and coats back of spoon. Puree sauce and let cool. (Sauce can be made 2 to 3 days in advance and refrigerated.)
Combine pork and sauce (to taste) in heavy saucepan. Cook until heated through. Pile pork on roll. Serve with French fries and cole slaw, if desired.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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