Harley Hog Sandwich

Harley Hog Sandwich

• 1 (6 to 8 pound) boneless pork butt, tied
• 12 large round rolls

Rub

• 1 cup kosher salt
• 1 cup coarsely-ground black pepper
• 1 cup sweet Hungarian paprika
• 2 cups hickory wood chips
• 1 cup 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 220 degrees F for 8 hours, with smoke going for 2 hours. 
• Let cool slightly. Break meat apart with hands.

Hog Sauce

• 2 large onions, chopped
• 3 tablespoons vegetable oil
• 1 tablespoon paprika
• 1 tablespoon chili powder
• 1 tablespoon red pepper flakes
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground cumin
• 42 ounces canned tomatoes with juice
• 3 cups cider vinegar
• 1 3/4 cups catsup
• 1/2 cup orange juice
• 1/2 cup dark brown sugar, packed
• 1/4 cup brown mustard
• 1 tablespoon salt
• 1 tablespoon cracked black pepper

• SautÈ 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. 
• PurÈe 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.