6 lb boneless pork butt,tied, up
- to 8
**Rub**
1 c Kosher salt
1 c course black pepper,Ground
1 c paprika,(sweet Hungarian is
-- best)
2 c hickory wood chips
1 c apple wood chips
**Hog Sauce**
2 lg onions,chopped
3 T vegetable oil
1 T paprika
1 T chili powder
1 T red pepper flakes
1/2 t cayenne pepper
1/2 t cumin,Ground
5 1/4 c canned tomatoes,with juice
-(42
-- ounces)
3 c cider vinegar
1 3/4 c ketchup
1/2 c orange juice
1/4 c dark brown sugar,packed
1/4 c brown mustard
1 T salt
1 T coarse black pepper
**Other**
12 lg 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.
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