Emeril Lagasse's Barbecued Pulled Pork Sandwiches

Emeril Lagasse's Barbecued Pulled Pork Sandwiches
Emeril Lagasse's Barbecued Pulled Pork Sandwiches

PREP TIME

300

minutes

TOTAL TIME

720

minutes

SERVINGS

--

servings

PREP TIME

300

minutes

TOTAL TIME

720

minutes

SERVINGS

--

servings

Ingredients

  • 1

    boneless pork butt, about 4 lbs.

  • 1 1/2

    T dark brown sugar

  • 1

    T Emerils Original Essense

  • 1 1/2

    t salt

  • 1 1/2

    t cumin

  • 1 1/2

    t paprika

  • 1 1/2

    t black pepper

  • 1 1/2

    t cayenne

  • 8

    hamburger buns

  • coleslaw

  • Wet Mop Basting Sauce

  • 1

    c white vinegar

  • 1

    c apple cider vinegar

  • 1

    T dark brown sugar

  • 1

    T red pepper flakes

  • 1

    T cracked black pepper

  • Barbecue Sauce

  • 1

    c cider vinegar

  • 1

    c ketchup

  • 3

    T dark brown sugar

  • 1

    T mustard

  • 1

    T molasses

  • 1

    t salt

  • 1/2

    crushed red pepper flakes

Directions

1. Wet Mop Basting Sauce: The night before you cook the pork combine all the ingredients in a large bowl and whisk well 2. Refrigerate and let the flavors blend overnight 3. Barbecued Pulled Pork: Place the pork in a baking dish 4. In a bowl, combine the spices 5. Rub the seasoning evenly over the pork to coat 6. Cover with plastic and refrigerate at least 4 hours or overnight 7. Preheat oven 225 degrees 8. Bring the pork to room temperature and place in a roasting pan, fat side up 9. Slow cook in the oven, basting with the wet mop basting sauce every 45 min. until tender and the internal temp reaches 160 degrees 10. The cooking should take about 6-7 hours. Remove from the oven and let rest for 20 min. 11. With a knife and fork, pull the meat apart into small slices of chunks 12. Toss with the barbecue sauce, to taste, and divide amount the buns 13. Top with cole slaw 14. Barbecue sauce: in a bowl, combine all the ingredients and whisk well to dissolve the sugar 15. Place in squeeze bottle and dress the pulled pork to taste.

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