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Receta The Harley Davidson Cafe Harley Hog Sandwich

Name: The Harley Davidson Cafe Harley Hog Sandwich
Ingredients: 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; 1 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

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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.