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. Saut?’ 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.

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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