Harley Davidson Cafe Harley Hog Sandwich
6 to 8 lb. boneless pork butt, tied
1 cup Kosher salt
1 cup course ground black pepper
1 cup paprika (sweet Hungarian is best)
2 cups hickory wood chips
1 cup apple wood chips
2 large onions, chopped
3 tablespoons vegetable oil
1 tablespoon paprika
1 tablespoons chili powder
1 tablespoon red pepper flakes
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
5 1/4 cups (42 ounces) canned tomatoes, with juice
3 cups cider vinegar
1 3/4 cups ketchup
1/2 cup orange juice
1/4 cup dark brown sugar, packed
1/4 cup brown mustard
1 tablespoon salt
1 tablespoon coarse black pepper
12 large round rolls
Combine all of the rub ingredients. Coat the pork butt evenly
with mixture, shaking off any excess.
Soak wood chips in water 30 minutes. Place pork butt in a
smoker on rack at 220 degrees for 8 hours, with smoke going for
2 hours. Let it cool slightly. Break the meat apart with your hands.
Sauté’ 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.)
Combine the pork and the sauce (to taste) in a heavy saucepan.
Cook until it is heated through.
To serve: Pile the pork on the rolls. Serve with french fries
and cole slaw if desired.
Yields 12 servings.
You can also smoke your pork in a charcoal barbecue. Just arrange the charcoal around the edge of the inside of the grill. When the coals are hot, place the soaked wood chips on them, and then place the pork on the center of the rack above the coals. Cover. Cook the meat for 2-4 hours or until the internal temperature comes to 150°-165°.