Pulled Pork Sandwiches with Homemade BBQ Sauce

  1. Remove the pork from the refrigerator and let it come to room temperature before proceeding.
  2. Preheat the oven to 300 degrees F.
  3. Line a roasting pan with aluminum foil.
  4. Season the roast well on all sides with the Essence, salt, and cayenne pepper.
  5. Place a roasting rack inside the roasting pan and place the seasoned pork on the rack, fat side up.
  6. Cover with aluminum foil and bake for 4 hours.
  7. 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.
  8. Remove the pork from the oven and set aside to cool slightly.
  9. Remove any excess fat from the roast and discard if desired; I just love the crunchy bits of skin left on top!
  10. Using 2 forks or your hands, shred the pork into bite-sized pieces.
  11. Serve with sauce and buns to make sandwiches.
  12. 2 1/2 tablespoons paprika
  13. 2 tablespoons salt
  14. 2 tablespoons garlic powder
  15. 1 tablespoon black pepper
  16. 1 tablespoon onion powder
  17. 1 tablespoon cayenne pepper
  18. 1 tablespoon dried oregano
  19. 1 tablespoon dried thyme
  20. Combine all ingredients thoroughly.
  21. Yield: 2/3 cup
  22. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
  23. Published by William and Morrow, 1993.
  24. 4 tablespoons unsalted butter
  25. 1 1/2 cups finely chopped onions
  26. 6 cloves garlic, finely chopped
  27. 2 1/4 teaspoons sweet paprika
  28. 2 teaspoons Essence, recipe follows
  29. 2 teaspoons dry mustard
  30. 1 1/4 teaspoons salt
  31. 1/2 teaspoon crushed red pepper
  32. 1/2 teaspoon black pepper
  33. 1/4 teaspoon cayenne pepper
  34. 1 (6-ounce) can tomato paste
  35. 1 1/2 cups water
  36. 3/4 cup cider vinegar
  37. 6 tablespoons dark brown sugar
  38. 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.
  39. Add the garlic, paprika, Essence, ground mustard, salt, crushed red pepper, black pepper, and cayenne pepper and cook for 2 minutes.
  40. Add the tomato paste and cook, stirring frequently, for 2 minutes, or until the tomato paste begins to brown.
  41. Add the water, cider vinegar, and dark brown sugar, and stir to combine.
  42. Reduce the heat to low and cook until the sauce has thickened and the flavors have come together, about 15 to 20 minutes.
  43. Set aside to cool before using.
  44. The sauce may be made up to 1 week in advance and refrigerated in an airtight, non-reactive container.
  45. Yield: about 3 cups sauce

pork shoulder roast, salt, cayenne pepper, buns

Taken from www.foodnetwork.com/recipes/emeril-lagasse/pulled-pork-sandwiches-with-homemade-bbq-sauce-recipe.html (may not work)

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