Food recipes
Harley Hog Sandwich
Harley Hog Sandwich Ingredients: 1 (6 to 8 pound) boneless pork butt (tied), 12 heavy round rolls. Rub: 1 cup kosher salt, 1 cup coarsely-ground black pepper, 1 cup sweet Hungarian paprika, 2 cups hickory wood chips,...
Harley Hog Sandwich
Ingredients:
1 (6 to 8 pound) boneless pork butt (tied), 12 heavy 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. 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
Directions:
Mix kosher salt, black pepper and paprika. Coat pork butt lightly with mix, shaking off any excess. Soak wood chips in water 30 minutes. Place pork butt in smoker on rack at 220 degrees F for 8 hrs, with smoke going for 2 hrs. Let cool a bit. Crack meat apart with arms. Saut
Ingredients:
1 (6 to 8 pound) boneless pork butt (tied), 12 heavy 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. 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
Directions:
Mix kosher salt, black pepper and paprika. Coat pork butt lightly with mix, shaking off any excess. Soak wood chips in water 30 minutes. Place pork butt in smoker on rack at 220 degrees F for 8 hrs, with smoke going for 2 hrs. Let cool a bit. Crack meat apart with arms. Saut