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Harley Davidson Cafe� Harley Hog Sandwich�In late September 1997, the Harley Davidson Cafe celebrated itsgrand opening in Las Vegas. This is the second Harley DavidsonCafe, with the first one located in New York City, just a shortwalk from the first Planet Hollywood. Both locations serve upsome delicious "road food" amongst the awesome collection ofvintage Harley's and Harley Davidson paraphernalia. I think thissandwich is one of their best, and this recipe comes right fromthe source. The Pork Producers Council got the recipe from thecafe's chef, and featured it in a promotional pull-out that ranin a restaurant trade magazine in 1995. Now the secret can beshared with you.6 to 8 lb. boneless pork butt, tiedRub1 cup Kosher salt1 cup course ground black pepper1 cup paprika (sweet Hungarian is best)2 cups hickory wood chips1 cup apple wood chipsHog Sauce2 large onions, chopped3 tablespoons vegetable oil1 tablespoon paprika1 tablespoons chili powder1 tablespoon red pepper flakes1/2 teaspoon cayenne pepper1/2 teaspoon ground cumin5 1/4 cups (42 ounces) canned tomatoes, with juice3 cups cider vinegar1 3/4 cups ketchup1/2 cup orange juice1/4 cup dark brown sugar, packed1/4 cup brown mustard1 tablespoon salt1 tablespoon coarse black pepper12 large round rolls1. Combine all of the rub ingredients. Coat the pork butt evenlywith mixture, shaking off any excess.2. Soak wood chips in water 30 minutes. Place pork butt in asmoker on rack at 220 degrees for 8 hours, with smoke going for2 hours. Let it cool slightly. Break the meat apart with your hands.3. Saut�' onions in oil in heavy saucepan until translucent. Addthe remaining ingredients and cook until mixture is thick and coatsthe back of a spoon. Puree the sauce and let it cool. (Sauce can bemade 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 friesand cole slaw if desired.Yields 12 servings.Todd's TidbitsYou can also smoke your pork in a charcoal barbecue, such as around Weber Grill. Just arrange the charcoal around the edge ofthe inside of the grill. When the coals are hot, place the soakedwood chips on them, and then place the pork on the center of therack above the coals. Cover. Cook the meat for 2-4 hours or untilthe internal temperature comes to 150�-165�.
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