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Ingredientes
- 6 lb Boneless pork butt, tied, (up to 8)
- 1 c. Kosher salt
- 1 c. Course grnd black pepper
- 1 c. Paprika, (sweet Hungarian is best)
- 2 c. Hickory wood chips
- 1 c. Apple wood chips
- 2 lrg Onions, minced
- 3 Tbsp. Vegetable oil
- 1 Tbsp. Paprika
- 1 Tbsp. Chili pwdr
- 1 Tbsp. Red pepper flakes
- 1/2 tsp Cayenne pepper
- 1/2 tsp Grnd cumin
- 42 ounce Canned tomatoes, with juice
- 3 c. Cider vinegar
- 1Â 3/4 c. Ketchup
- 1/2 c. Orange juice
- 1/4 c. Dark brown sugar, packed
- 1/4 c. Brown mustard
- 1 Tbsp. Salt
- 1 Tbsp. Coarse black pepper
- 12 lrg Round rolls
Direcciones
- The Butt was the best one yet. It was a little one at 7 lbs. I followed a recipe which I found at the Top Secret Recipes sight 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 which I cut down last year. It cooked for about eight hrs and pulled just perfect.
- Kinda hard to leave which $90 Henckles knife in the drawer though.
- 1. Combine all of the rub ingredients. Coat the pork butt proportionately with mix, shaking off any excess.
- 2. Soak wood chips in water 30 min. Place pork butt in a smoker on rack at 220 degrees for 8 hrs, with smoke going for 2 hrs. Let it cold slightly. Break the meat apart with your hands.
- 3. Saute/fry' onions in oil in heavy saucepan till translucent/soft. Add in the remaining ingredients and cook till mix is thick and coats the back of a spoon. Puree the sauce and let it cold. (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 till it is heated through.
- 5. To serve: Pile the pork on the rolls. Serve with french fries and cole slaw if you like.
- Yields 12 servings.
