Harley Hog SandwichSource: Harley Davidson Cafe, New York City, NY1 (6 to 8 pound) boneless pork butt, tied12 large round rollsRub1 cup kosher salt1 cup coarsely-ground black pepper1 cup sweet Hungarian paprika2 cups hickory wood chips1 cup apple wood chipsCombine kosher salt, black pepper and paprika. Coat pork butt evenly with mixture, shaking off any excess. Soak wood chips in water 30 minutes.Place pork butt in smoker on rack at 220 degrees F for 8 hours, with smoke going for 2 hours. Let cool slightly. Break meat apart with hands.Hog Sauce2 large onions, chopped3 tablespoons vegetable oil1 tablespoon paprika1 tablespoon chili powder1 tablespoon red pepper flakes1/2 teaspoon cayenne pepper1/2 teaspoon ground cumin42 ounces canned tomatoes with juice3 cups cider vinegar1 3/4 cups catsup1/2 cup orange juice1/2 cup dark brown sugar, packed1/4 cup brown mustard1 tablespoon salt1 tablespoon cracked black pepperSauté onions in oil in heavy saucepan until translucent. Add spices and cook until fragrant. Add remaining ingredients and cook until mixture is thick and coats back of spoon. Purée sauce and let cool. (Sauce can be made 2 to 3 days in advance and refrigerated.)Combine pork and sauce (to taste) in heavy saucepan. Cook until heated through. Pile pork on roll.Serve with French fries and cole slaw, if desired.