Ingredients
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1 boneless pork butt, about 4 pounds
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1 1/2 tablespoons dark brown sugar
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1 tablespoon Emeril's Original Essence (recipe on Recipezaar if you don't have it)
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1 1/2 teaspoons salt
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1 1/2 teaspoons cumin
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1 1/2 teaspoons paprika
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1 1/2 teaspoons cayenne
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8 hamburger buns
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Coleslaw (Recipe on Recipezaar)
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1 cup white vinegar
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1 cup apple cider vinegar
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1 tablespoon dark brown sugar
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1 tablespoon red pepper flakes
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1 tablespoon cracked black pepper
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1 cup apple cider vinegar
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1 cup ketchup
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3 tablespoons packed dark brown sugar
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1 tablespoon yellow mustard
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1 tablespoon molasses
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1 1/2 teaspoons fresh ground pepper
Instructions
- Wet Mop Basting Sauce: The night before you cook the pork, combine all the ingredients in a large bowl and whisk well.
- Refrigerate and let the flavors blend overnight.
- Barbecued Pulled Pork: Place the pork in a baking dish.
- In a bowl, combine the spices.
- Rub the seasoning evenly over the pork to coat.
- Cover with plastic and refrigerate at least 4 hours or overnight.
- Preheat oven or smoker to 225 degrees F.
- Bring the pork to room temperature and place in a roasting pan, fat side up.
- Slow cook in the oven, basting with the Wet Mop Basting Sauce every 45 minutes, until tender and the internal temperature reaches 160 degrees F.
- (The cooking should take about 6- 7 hours.) Remove from the oven and let rest for 20 minutes.
- With a knife and fork, pull the meat apart into small slices of chunks.
- Toss with the barbecue sauce, to taste, and divide among the buns.
- Top with Emeril's cole slaw.
- Barbecue Sauce: In a bowl, combine all the ingredients and whisk well to dissolve the sugar.
- Place in a squeeze bottle and dress the pulled pork to taste.