Emeril's Cochon De Lait Spring Rolls with Satsuma-Honey Mustard Dipping Sauce

• 1 (3-pound) pork butt or pork shoulder roast, untrimmed (preferably well-marbled)
• Salt and freshly ground black pepper
• 1/4 cup Emeril's Original Essence, plus 2 tablespoons, recipe follows
• 1/8 cup olive oil
• 12 to 16 (10-inch) rice paper wrappers
• 4 ounces fine rice vermicelli
• 1/4 cup Satsuma juice or orange juice
• 1 tablespoon sesame oil or hot sesame oil, or to taste
• 1 tablespoon grated ginger
• 1 red bell pepper, julienned
• 1 cucumber, julienned
• 1 bunch green onions, julienned
• 3 carrots, peeled and julienned
• 8 large romaine lettuce leaves, julienned
• 1 cup chopped fresh mint leaves
• 1/2 cup chopped fresh basil leaves
• 1/2 cup chopped fresh cilantro leaves
• Satsuma-Honey Mustard Dipping Sauce, recipe follows
• 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 cup plus 2 tablespoons Satsuma juice or orange juice
• 6 tablespoons Dijon mustard
• 6 tablespoons honey
• 1 1/2 tablespoons ponzu sauce
• 1 1/2 tablespoons chopped cilantro leaves
• 1 1/2 tablespoons Sriracha
• 2 1/4 teaspoons soy sauce
• 1/2 teaspoon sesame oil

1. Preheat the oven to 400 degrees F.
2. Season the pork well on all sides with salt and pepper.
3. Combine the 1/4 cup of Essence and olive oil in a small bowl to make a paste, then rub the paste all over the pork.
4. Place the pork, fat side up, on a rack in a small roasting pan and roast for 30 minutes.
5. Reduce the oven temperature to 250 degrees F and continue to cook the pork until very tender and easily shredded, 5 to 5 1/2 hours longer.
6. Remove the pork from the oven and set aside to cool briefly.
7. Remove the excess fat from the outside of the roast and discard.
8. Using 2 forks or your hands, pull the pork into shredded, bite-size pieces.
9. Place in a mixing bowl and toss with the remaining 2 tablespoons of Essence.
10. Set aside to cool completely before assembling the spring rolls.
11. Prepare the rice paper wrappers according to package directions and cover with a damp paper towel.
12. Set aside.
13. Prepare the rice vermicelli according to package directions and refresh under cool running water.
14. Drain well, then transfer to a bowl and toss with the Satsuma juice, sesame oil, and grated ginger.
15. Set aside.
16. Assemble all remaining ingredients.
17. Prepare the spring rolls, 1 at a time, by placing some of the vermicelli down the center of the wrapper.
18. Place a few pieces each of the shredded pork, red bell pepper, cucumber, green onion, carrot, romaine, mint leaves, basil leaves, and cilantro leaves all in a line down the center of the wrapper over the top of the vermicelli.
19. Carefully roll the spring roll, folding in both ends first and then rolling up burrito-fashion, to accommodate all of the filling ingredients.
20. Place on a clean, dry plate while you assemble the remaining spring rolls.
21. When ready to serve, cut the spring rolls in half or in quarters, on the diagonal, and serve with a small bowl of the Satsuma-Honey Mustard Dipping Sauce.
22. Chef's Note: Leftover pulled pork makes great sandwiches, especially when mixed with your favorite barbecue sauce, and also makes a nice addition to soup, stew, or gumbo.
23. Combine all ingredients thoroughly.
24. Yield: 2/3 cup
25. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
26. Published by William Morrow, 1993.
27. Combine all ingredients in a medium nonreactive mixing bowl and whisk until thoroughly combined.
28. Serve at room temperature.
29. Yield: about 2 cups sauce

pork, salt, olive oil, rice, rice vermicelli, satsuma juice, sesame oil, ginger, red bell pepper, cucumber, green onions, carrots, romaine lettuce leaves, mint leaves, fresh basil, cilantro, satsumahoney, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, oregano, thyme, satsuma juice, mustard, honey, ponzu sauce, cilantro, sriracha, soy sauce, sesame oil

Taken from www.foodnetwork.com/recipes/emeril-lagasse/emerils-cochon-de-lait-spring-rolls-with-satsuma-honey-mustard-dipping-sauce-recipe.html (may not work)