Harley Hog Sandwich: A Culinary Ride

The roar of a motorcycle engine, the open road, and the satisfying taste of perfectly smoked pulled pork – these are the memories this Harley Hog Sandwich brings roaring back to life. I remember the first time I tasted this at the Harley Davidson Cafe in New York City. The aroma of smoky pork, the tangy sweetness of the sauce, and the sheer size of the sandwich felt like a fitting tribute to the spirit of American freedom and indulgence. It was a culinary adventure, a messy, delicious, and unforgettable experience I’m thrilled to recreate and share with you.

Recipe Overview

• Prep Time: 40 minutes
• Cook Time: 8 hours
• Total Time: 8 hours 40 minutes
• Servings: 12
• Dietary Type: Not specified

Ingredients

Sandwich:

• 1 (6-8 lb) boneless pork butt, tied
• 12 large round rolls

Rub:

• 1 cup kosher salt
• 1 cup coarsely-ground black pepper
• 1 cup sweet Hungarian paprika

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

Equipment Needed

• Smoker
• Heavy saucepan
• Blender or immersion blender

Instructions

1. Prepare the Rub: In a bowl, combine the kosher salt, black pepper, and sweet Hungarian paprika.

2. Season the Pork Butt: Generously coat the pork butt evenly with the spice mixture, ensuring all sides are well covered. Shake off any excess rub.

3. Soak the Wood Chips: In a bowl, soak 2 cups hickory wood chips and 1 cup apple wood chips in water for 30 minutes. This will ensure they smoke properly without burning too quickly.

4. Smoke the Pork Butt: Place the pork butt directly on the rack in your smoker. Maintain a consistent temperature of 220 degrees F (104 degrees C) for 8 hours. Make sure to add the soaked wood chips to your smoker to generate smoke for the first 2 hours of the smoking process.

5. Cool and Shred: After 8 hours, carefully remove the pork butt from the smoker and let it cool slightly. Once cool enough to handle, break the meat apart with your hands, pulling it into shreds.

6. Prepare the Hog Sauce: While the pork is smoking, you can prepare the sauce. In a heavy saucepan over medium heat, sauté the chopped onions in vegetable oil until they become translucent.

7. Add Spices: Add the paprika, chili powder, red pepper flakes, cayenne pepper, and ground cumin to the softened onions. Cook for about a minute, until fragrant, stirring constantly to prevent burning. This step “blooms” the spices, releasing their full flavor.

8. Combine Sauce Ingredients: Add the remaining sauce ingredients – canned tomatoes with juice, cider vinegar, catsup, orange juice, dark brown sugar, brown mustard, salt, and cracked black pepper – to the saucepan.

9. Simmer the Sauce: Bring the sauce to a simmer, then reduce the heat to low. Cook until the mixture thickens and easily coats the back of a spoon. This may take approximately 30-45 minutes. Stir occasionally to prevent sticking.

10. Puree the Sauce: Once the sauce has thickened, carefully transfer it to a blender or use an immersion blender directly in the pot. Puree the sauce until smooth. Let the sauce cool. (The sauce can be made 2-3 days in advance and refrigerated.)

11. Combine Pork and Sauce: In a heavy saucepan, combine the shredded pork and the Hog Sauce (add to taste).

12. Heat Through: Cook the pork and sauce together over medium heat until thoroughly heated through.

13. Assemble Sandwiches: Pile the saucy pork generously onto the large round rolls. Serve immediately and enjoy!

Expert Tips & Tricks

• Wood Chip Ratio: Experiment with different ratios of hickory and apple wood chips to find your preferred smoky flavor profile. You could also try adding a touch of mesquite for a bolder, more intense smoke.
• Internal Temperature: While the recipe calls for 8 hours of smoking, using a meat thermometer can guarantee perfectly cooked pork. Aim for an internal temperature of 203°F (95°C) for optimal tenderness.
• Sauce Consistency: Adjust the cooking time of the sauce to achieve your desired consistency. For a thicker sauce, simmer for a longer period.
• Spice Level: If you prefer a milder sauce, reduce the amount of red pepper flakes and cayenne pepper.
• Make Ahead: The pork butt can be smoked a day or two in advance. Cool completely, shred, and store in the refrigerator. Reheat with the Hog Sauce when ready to serve. This is great for parties!
• Liquid Smoke Alternative: If you don’t have a smoker, you can use a slow cooker and add a few drops of liquid smoke to the pork and sauce. It won’t be quite the same, but it will still provide a smoky flavor.

Serving & Storage Suggestions

Serve the Harley Hog Sandwich hot and fresh, ideally with a side of coleslaw, potato salad, or baked beans for a classic barbecue experience. For a spicier kick, offer extra red pepper flakes or a bottle of your favorite hot sauce on the side.

Leftover pulled pork can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the pork in freezer-safe bags for up to 2-3 months. Reheat the pork slowly in a saucepan with a little extra Hog Sauce to prevent it from drying out. Avoid leaving the prepared sandwiches at room temperature for longer than two hours to prevent bacterial growth.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	878 kcal	N/A
Calories from Fat	392 kcal	N/A
Total Fat	43.6 g	67%
Saturated Fat	13.5 g	67%
Cholesterol	149.7 mg	49%
Sodium	11087.5 mg	461%
Total Carbohydrate	70.2 g	23%
Dietary Fiber	9.6 g	38%
Sugars	24.9 g	N/A
Protein	52.4 g	104%

Note: Percent Daily Values are based on a 2,000 calorie diet.

Variations & Substitutions

• Gluten-Free: Use gluten-free rolls to make this sandwich gluten-free.
• Spicier Sauce: Add a finely chopped jalapeno or serrano pepper to the Hog Sauce for extra heat.
• Sweetener Alternatives: Substitute honey or maple syrup for the brown sugar in the Hog Sauce for a different flavor profile.
• Regional Twists: Experiment with different barbecue sauce styles. Try a Carolina-style vinegar sauce or a Kansas City-style sweet and smoky sauce.
• Pork Shoulder Substitute: While pork butt (also known as Boston butt) is ideal for pulled pork, you can also use pork shoulder. The cooking time may need to be adjusted slightly.

FAQs (Frequently Asked Questions)

Q: What is pork butt, and can I use something else?
A: Despite its name, pork butt is actually from the upper part of the pig’s shoulder. It’s a well-marbled cut that becomes incredibly tender and flavorful when slow-smoked. If you can’t find pork butt, you can substitute pork shoulder, but be aware that the cooking time might vary slightly.

Q: How can I tell if the pork is done without a thermometer?
A: The pork is done when it’s easily pulled apart with two forks or your hands. The meat should be very tender and the internal temperature should reach 203°F (95°C) for optimal results.

Q: Can I make this recipe in a slow cooker instead of a smoker?
A: Yes, you can! While the smoky flavor won’t be as intense, a slow cooker is a great alternative. Simply place the seasoned pork butt in the slow cooker, add about a cup of water or chicken broth, and cook on low for 8-10 hours, or until the pork is easily shredded. Then proceed with the sauce recipe. You can add a few drops of liquid smoke to mimic the smoked flavor.

Q: How far in advance can I make the Hog Sauce?
A: The Hog Sauce can be made 2-3 days in advance and stored in the refrigerator. This allows the flavors to meld together even more, resulting in an even more delicious sauce.

Q: What are some good sides to serve with the Harley Hog Sandwich?
A: Classic barbecue sides like coleslaw, potato salad, baked beans, mac and cheese, and corn on the cob are all excellent choices. You can also add some pickled onions or jalapenos for extra zing.

Final Thoughts

The Harley Hog Sandwich is more than just a meal; it’s an experience. The combination of smoky, tender pork and tangy, flavorful sauce is a true crowd-pleaser, perfect for backyard barbecues, game day gatherings, or any occasion that calls for a hearty and satisfying dish. Don’t be afraid to get a little messy and savor every bite. So fire up your smoker (or slow cooker!), gather your ingredients, and get ready to embark on a culinary ride that will leave you craving more. And don’t forget to share your creations and feedback – happy cooking!