Emeril Lagasse's Barbecued Pulled Pork Sandwiches

READY IN: 12hrs
Recipe by Amber Dawn

I saw this on Emeril Live and it looked so good I decided I had to try it. Since I live alone, I'll have to wait for my next big BBQ to try it out.

Top Review by SharleneW

This was very tender when still hot in the pan with the "mopping" sauce. I poured it off and served it with the "barbecue" sauce. I thought both sauces were too vinegary--so I tossed them and used a barbecue sauce from the market. If I made it again, I would cut down on the vinegar in both sauces.

Ingredients Nutrition

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 or smoker to 225 degrees F.
  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 minutes, until tender and the internal temperature reaches 160 degrees F.
  10. (The cooking should take about 6- 7 hours.) Remove from the oven and let rest for 20 minutes.
  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 among the buns.
  13. Top with Emeril's cole slaw.
  14. Barbecue Sauce: In a bowl, combine all the ingredients and whisk well to dissolve the sugar.
  15. Place in a squeeze bottle and dress the pulled pork to taste.

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