Pork Shoulder

• 2 pork butts, about 2 to 4 pounds untrimmed
• Salt and black pepper
• Essence, recipe follows
• 4 bottles of ketchup (14 ounces)
• 1 cup molasses
• 1/2 cup Worcestershire sauce
• 4 ounces soy sauce
• 4 ounces sesame oil
• 1/2 cup minced ginger
• 1 tablespoon chopped garlic
• 1 tablespoon chili powder
• 1 tablespoon onions powder
• 1 cup brown sugar
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

1. Prepare the coals for the grill.
2. The coals should be lit on one side of the covered grill.
3. In a food processor, combine the sauce ingredients and puree until smooth.
4. Season the mixture with salt and pepper.
5. Season the butts with salt, pepper and Essence.
6. Coat the butts with sauce and baste every 45 minutes throughout cookihg.
7. After the coals are ready, about 45 minutes, place the butts on the grill.
8. The butts should not be over any exposed flame.
9. Cover the grill and vent slightly.
10. Slow cook the butt for 6 to 8 hours, or until the meat is very tender.
11. Combine all ingredients thoroughly.
12. Yield: 2/3 cup

pork, salt, bottles of ketchup, molasses, worcestershire sauce, soy sauce, sesame oil, ginger, garlic, chili powder, onions powder, brown sugar, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/pork-shoulder-recipe.html (may not work)