Emeril Lagasses Barbecued Pulled Pork Sandwiches Recipes

Steps:

• 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.

Steps:

• Remove the pork from the refrigerator and let it come to room temperature before proceeding. Preheat the oven to 300 degrees F.
• Line a roasting pan with aluminum foil. Season the roast well on all sides with the Essence, salt, and cayenne pepper. Place a roasting rack inside the roasting pan and place the seasoned pork on the rack, fat side up. Cover with aluminum foil and bake for 4 hours.
• Remove the foil from the roast and continue to bake until the roast is very tender and will pull apart easily with a fork, about 2 hours longer. Remove the pork from the oven and set aside to cool slightly. Remove any excess fat from the roast and discard if desired; I just love the crunchy bits of skin left on top! Using 2 forks or your hands, shred the pork into bite-sized pieces. Serve with sauce and buns to make sandwiches.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William and Morrow, 1993.
• In a medium non-reactive saucepan set over medium-high heat, add the butter and, when melted, add the onions and cook until they are very soft, about 4 minutes. Add the garlic, paprika, Essence, ground mustard, salt, crushed red pepper, black pepper, and cayenne pepper and cook for 2 minutes. Add the tomato paste and cook, stirring frequently, for 2 minutes, or until the tomato paste begins to brown. Add the water, cider vinegar, and dark brown sugar, and stir to combine. Reduce the heat to low and cook until the sauce has thickened and the flavors have come together, about 15 to 20 minutes.
• Set aside to cool before using. The sauce may be made up to 1 week in advance and refrigerated in an airtight, non-reactive container.

Steps:

• Step 1, Make the Creole Seasoning ("Bayou Blast") Set aside2 tsp of the seasoning for the BBQ sauce. Step 2 - Prepare the pork with a Weber: Remove the pork from the refrigerator and let it come to room temperature before proceeding. Season the roast well on all sides with the Essence, salt, and cayenne pepper. Prepare the briquettes using a "chimney". (I never use lighter fluid). Soak wood chips for 30 minutes, drain. Set one (or two) foil pans into the center of the grill. When the briquettes are white, pour onto one half of the weber, then set soaked chips on top of the coals. Place the seasoned pork above the pans (not on directly on the coals). Cover and open vent holes 3/4's (over the meat, opposite the coals). After one hour, the meat should begin to have a crust. Add more briquettes and chips. Every hour, add more briquettes (and chips, if desired) until cooked to 195F. We cooked a 4 pound pork shoulder butt and it was ready in about 4 1/2 hours. OVEN DIRECTIONS: Preheat oven to 300F. Line a roasting pan with aluminum foil. Season the roast well on all sides with the Essence, salt, and cayenne pepper. Place a roasting rack inside the roasting pan and place the seasoned pork on the rack, fat side up. Cover with aluminum foil and bake for 4 hours. Remove the foil from the roast and continue to bake until the roast is very tender and will pull apart easily with a fork, about 2 hours longer. Remove the pork from the oven and set aside to cool slightly. Remove any excess fat from the roast and discard if desired. The safest way to pull pork is to wear clean rubber gloves, simply grab the pork and pull. Or, you can use two forks to shred the pork. You can serve the pork several different ways. We prefer to let people add their own BBQ sauce and to decide if they want to stack the cole slaw on top or eat it on the side. Some people like to serve this between white bread and with a pickle-- I like to make homemade hamburger buns and add some BBQ sauce. The Weber technique imparts the most delicious smoky taste and make delicious "burn ends"-- the crunchy, crusty pork crust... so good!

Steps:

• 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.