| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
French |
|
1 |
Servings |
INGREDIENTS
| 6 |
lb |
Boneless pork butt; tied, (up to 8) |
| 1 |
c |
Kosher salt |
| 1 |
c |
Course ground black pepper |
| 1 |
c |
Paprika; (sweet Hungarian is best) |
| 2 |
c |
Hickory wood chips |
| 1 |
c |
Apple wood chips |
| 2 |
lg |
Onions; chopped |
| 3 |
tb |
Vegetable oil |
| 1 |
tb |
Paprika |
| 1 |
tb |
Chili powder |
| 1 |
tb |
Red pepper flakes |
| 1/2 |
ts |
Cayenne pepper |
| 1/2 |
ts |
Ground cumin |
| 42 |
oz |
Canned tomatoes; with juice |
| 3 |
c |
Cider vinegar |
| 1 3/4 |
c |
Ketchup |
| 1/2 |
c |
Orange juice |
| 1/4 |
c |
Dark brown sugar; packed |
| 1/4 |
c |
Brown mustard |
| 1 |
tb |
Salt |
| 1 |
tb |
Coarse black pepper |
| 12 |
lg |
Round rolls |
INSTRUCTIONS
RUB
HOG SAUCE
The Butt was the best one yet. It was a little one at 7 lbs. I followed a
recipe that I found at the Top Secret Recipes sight
http://www.topsecretrecipes.com/ called The Harley Davidson Cafe Harley Hog
Sandwich. It is very good. I smoked everything using lump as the main heat
source and chunks of hickory and what I had left of a pear tree that I cut
down last year. It cooked for about eight hours and pulled just perfect.
Kinda hard to leave that $90 Henckles knife in the drawer though.
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 220 degrees for 8 hours, with smoke going for 2 hours. Let it cool
slightly. Break the meat apart with your hands.
3. 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.)
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 cole
slaw if desired.
Yields 12 servings.
Posted to bbq-digest by Wiley Mixon <wmix65@arn.net> on Apr 19, 1998
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