Pulled Pork

By Cyndi645

If you can't find Emeril's spice:
1 T mild paprika
2 tsp light brown sugar
1 1/2 tsp hot paprika
1/2 tsp celery salt
1/2 tsp arlic salt
1/2 tsp dry mustard
1/2 tsp ground black pepper
1/2 tsp onion powder
1/4 tsp salt

Ingredients

• Emeril's Original Essance mix
• 8 lbs pork butt roast
• 2 c cider vinegar
• 1 1/3 c water
• 5/8 c ketchup
• 1 1/4 c firmly packed brown sugar
• 5 tsp salt
• 4 tsp ground black pepper
• 1 tsp ground white pepper
• 1 T Liquid smoke

Preparation

Step 1

Slice some slits in meat and drip liquid smoke on top and bottom.
Cover meat with rub/spices
Wrap pork in heavy foil and put in refrigerator all day (but not necessary).
Preheat oven to 350 degrees F. Befoe you go to bed put pork in oven overnight. Take out the next morning and let sit for about an hour. Then shred meat off bone.

Sauce:

Make a double batch to have extra.
Vinegar, water, ketchup, red pepper flakes, black/white pepper, brown sugar, add 1/4 cup at a time until tastes right.
Heat on stove until sugar dissolves.
Add liquid smoke to taste.

Place shredded pork and sauce in large roasting pan.
Stir to coat meat with sauce.