SMOKED PORK PHILLY WITH GARLIC AU JUS

Smoked Pork Philly with Garlic Au Jus image

Provided by Food Network

Time 17h

Yield 6 servings

Number Of Ingredients 15

Ingredients

3 to 4 pounds boneless pork shoulder
1/8 cup BBQ rub (use your favorite)
1/2 cup vegetable oil
1 large yellow onion (1/4 cup diced, the remainder sliced)
2 tablespoons minced garlic
1/4 cup beef base
1/4 cup red wine
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 1/2 teaspoons chopped fresh basil
1 1/2 teaspoons chopped fresh oregano
1 1/2 teaspoons chopped fresh thyme
One red bell pepper, sliced
6 slices provolone
6 fresh hoagie rolls, split

Steps:

Preheat a smoker to 250 degrees F. Add a small amount of wood for flavor; we prefer cherry.
Sprinkle pork shoulder with BBQ rub until completely coated. Place shoulder in smoker and smoke until it reaches an internal temperature of 175 to 180 degrees F, 5 to 6 hours. Let rest for 1 hour. Refrigerate overnight.
Slice pork shoulder into thin deli slices, no more than 1/8-inch thick. (Do not trim off fat; fat is flavor.)
Add 1/4 cup vegetable oil to a large saucepan over medium heat. Add diced onion and saute until translucent, about 5 minutes. Add minced garlic and saute for an additional 2 minutes. Add beef base and 1 quart water and whisk until beef base is dissolved. Reduce to low heat, then add red wine, soy sauce, Worcestershire sauce, basil, oregano and thyme. Simmer for 1 hour. Strain au jus through cheesecloth or a fine strainer to remove particles and then return liquid to saucepan.
Heat a medium skillet over medium-high heat. Add remaining 1/4 cup vegetable oil and heat until hot, then add sliced yellow onion and red bell pepper and saute until softened. Remove to a bowl.
To assemble a sandwich, dip 6 ounces sliced pork shoulder in hot garlic au jus for 1 minute to heat. Transfer to a skillet over medium heat. Add a generous amount of the pepper and onion mix on top. Cover with a slice of provolone and cover pan until cheese is melted, about 30 seconds. Transfer Philly mixture to a hoagie roll with a spatula and serve with a side of the hot garlic au jus. Repeat with remaining ingredients to make 5 more sandwiches.