Harley Davidson Cafe Harley Hog Sandwich

Harley Davidson Cafe Restaurant Copycat Recipe

6-8 pound boneless pork butt, tied

1 cup Kosher salt
1 cup course ground black pepper
1 cup paprika
2 cups hickory wood chips
1 cup apple wood chips

Hog Sauce:
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 oz.) 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 the wood chips in water for 30 minutes. Place the 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.

Saute the onions in oil in a heavy saucepan until translucent. Add the remaining ingredients and cook until the 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 coleslaw if desired. Makes 12 servings.

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