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
Sauté 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. Purée 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.
1 comment:
When the coals are hot, place the soaked wood chips on them, and then place the pork on the center of the rack above the coals. Cover.Cook the meat for 2-4 hours or until the internal temperature comes to 150°-165°.
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geovani
Promoter
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