Prep 5 hrs
Cook 7 hrs
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.
- 1 boneless pork butt, about 4 pounds
- 22.18 ml dark brown sugar
- 14.79 ml Emeril's Original Essence (recipe on Recipezaar if you don't have it)
- 7.39 ml salt
- 7.39 ml cumin
- 7.39 ml paprika
- 7.39 ml fresh ground pepper
- 7.39 ml cayenne
- 8 hamburger buns
- Coleslaw (Recipe on Recipezaar)
Wet Mop Basting Sauce
- 236.59 ml white vinegar
- 236.59 ml apple cider vinegar
- 14.79 ml dark brown sugar
- 14.79 ml red pepper flakes
- 14.79 ml cracked black pepper
- 236.59 ml apple cider vinegar
- 236.59 ml ketchup
- 44.37 ml packed dark brown sugar
- 14.79 ml yellow mustard
- 14.79 ml molasses
- 4.92 ml salt
- 1 dried crushed red pepper flakes
- 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.
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.
I used this for the basis for crock pot pulled pork. I only made one sauce and added liquid smoke and not quite as much vineagar. However, growing up in the Carolinas, I prefer this recipe much better than the overwhelmingly sweet ones. Thanks so much
My husband, kids and I have been making this recipe for over two years now. It takes a lot of time but is definately worth every minute. I have had tons of comments on how vinegary the house smells (some think not in a good way) when they walk in and I always tell them, just wait....you will like it. You have to get the whole "picture", yes the sauce smells vinegary but once you marry it with the pork and the homemade coleslaw it's magic and amazing, my mouth waters just thinking about it. The only suggestion that I have is to maybe cut the cayenne pepper in half as it is every part of this recipe, the rub, the mop sauce, bbq sauce and even the coleslaw have cayenne in it or at least seems as if it does. I think this recipe is probably our favourite recipe that we make, that says alot as there are a few favourites that we make often. Mmmmmmmm!!