The Smoked Pork Philly as Served at Smokey D's BBQ in Des Moines, Iowa, as seen on DDD Nation, Special.
Recipe courtesy of Smokey D's BBQ

Smoked Pork Philly with Garlic Au Jus

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  • Level: Advanced
  • Total: 17 hr (includes overnight chilling)
  • Active: 1 hr
  • Yield: 6 servings



Special equipment:
a smoker; aromatic wood pieces, such as cherry
  1. Preheat a smoker to 250 degrees F. Add a small amount of wood for flavor; we prefer cherry.
  2. 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.
  3. Slice pork shoulder into thin deli slices, no more than 1/8-inch thick. (Do not trim off fat; fat is flavor.)
  4. 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.
  5. 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.
  6. 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.

Cook’s Note

A meat slicer works great for slicing the pork thin, a sharp slicing knife will work well too.