Post by chief_cook2 on Dec 17, 2003 15:22:14 GMT -6
6 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
large round rolls
1. Combine all of the rub ingredients. Coat the pork butt evenly with
mixture, shaking off any excess.
2. . Place pork butt in a Slow Cooker 6 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.