Smokey D's BBQ: Smoked Pork Philly with Garlic Au Jus

Smokey D's BBQ: Smoked Pork Philly with Garlic Au Jus

What if the greatest Philly Cheese steaks came hundreds of miles away from PHL at Smokey D's BBQ in Des Moines, Iowa? I’ll let you be the judge, but you’ll have to make this at home for now as it doesn’t seem to be on the current menu at the time of this post.

Visit Food Network Recipes for the Smokey D's BBQ: Smoked Pork Philly with Garlic Au Jus Recipe

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

Directions: 

First, preheat your smoker to 250 degrees F and add a small amount of cherry wood for flavor. Next, sprinkle BBQ rub on your pork shoulder until it's completely coated. Place the pork shoulder in the smoker and smoke it until it reaches an internal temperature of 175 to 180 degrees F, which should take about 5 to 6 hours. Let it rest for 1 hour, then refrigerate it overnight. When you're ready to make sandwiches, slice the pork shoulder into thin deli slices, no more than 1/8-inch thick. Do not trim off the fat, as it adds flavor. In a large saucepan over medium heat, add 1/4 cup vegetable oil. Saute diced onion 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 heat, then add red wine, soy sauce, Worcestershire sauce, basil, oregano and thyme. Simmer for 1 hour. Strain the au jus through cheesecloth or a fine strainer to remove particles and then return the liquid to the 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 the pan until the cheese is melted, which should take about 30 seconds. Transfer the 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. Enjoy!