HARLEY HOG SANDWICH
Source of Recipe
Harley Davidson Cafe
1 (6 to 8 lb.) boneless pork butt, tied
12 large round rolls
Rub
1 C. kosher salt
1 C. coarsely-ground black pepper
1 C. sweet Hungarian paprika
2 C. hickory wood chips
1 C. 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 220ºF for 8 hours, with smoke going for 2 hours. Let cool slightly. Break meat apart with hands.
Hog Sauce
2 large onions, chopped
3 T. vegetable oil
1 T. paprika
1 T. chili powder
1 T. red pepper flakes
1/2 tsp. cayenne pepper
1/2 tsp. ground cumin
42 oz. canned tomatoes with juice
3 C. cider vinegar
13/4 C. catsup
1/2 C. orange juice
1/2 C. dark brown sugar, packed
1/4 C. brown mustard
1 T. salt
1 T. cracked black pepper
Sauté 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. Purée 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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