Harley Hog Sandwich

13 1/4 lb. Pork Butt
**RUB**
KOSHER SALT
COURSE GROUND BLACK PEPPER
PAPRIKA
HICKORY WOOD CHIPS
APPLE WOOD CHIPS
**HOG SAUCE**
ONIONS
VEGETABLE OIL
PAPRIKA
CHILI POWDER
RED PEPPER FLAKES
CAYENNE PEPPER
GROUND CUMIN
CANNED TOMATOES WITH JUICE
CIDER VINEGAR
KETCHUP
ORANGE JUICE
DARK BROWN SUGAR
BROWN MUSTARD
SALT
COARSE BLACK PEPPER
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 220F for 8 hours, with smoke going for 2 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 coleslaw if desired. Yields 12 servings.