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Top Secret
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The Harley Davidson Cafe
Harley Hog Sandwich |
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In late September 1997,
the Harley Davidson Cafe celebrated its grand opening in
Las Vegas. This is the second Harley Davidson Cafe, with
the first one located in New York City, just a short walk
from the first Planet Hollywood. Both locations serve up
some delicious "road food" amongst the awesome
collection of vintage Harley's and Harley Davidson
paraphernalia. I think this sandwich is one of their
best, and this recipe comes right from the source. The
Pork Producers Council got the recipe from the cafe's
chef, and featured it in a promotional pull-out that ran
in a restaurant trade magazine in 1995. Now the secret
can be shared with you.
6 to 8 lb. boneless
pork butt, tied
Rub
1 cup Kosher salt
1 cup course ground black pepper
1 cup paprika (sweet Hungarian is best)
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 ounces) 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
1. Combine all of the rub ingredients. Coat the pork butt
evenly with mixture, shaking off any excess.
2. Soak wood chips in water 30 minutes. Place 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.
3. Sauté' onions in oil in heavy saucepan until
translucent. Add the remaining ingredients and cook until
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.)
4. Combine the pork and the sauce (to taste) in a heavy
saucepan. Cook until it is heated through.
5. To serve: Pile the pork on the rolls. Serve with
french fries and cole slaw if desired.
(http://www.topsecretrecipes.com)
Yields 12 servings.
Todd's Tidbits
You can also smoke
your pork in a charcoal barbecue, such as a round Weber
Grill. Just arrange the charcoal around the edge of the
inside of the grill. 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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