Roasted Pork Butt Ala Emeril

Submitted by Messie Chef

"This is my favorite way to roast pork. The simple seasonings and slow roasting deliver a delicious shredded pork to eat on a bun, in a burrito or straight outta the pan! This is from Emeril Lagasse."

 

• Ready In: 7hrs 5mins
• Ingredients: 5
• Yields: 3 pounds of meat

ingredients

• 5 lbs pork shoulder, bone-in, untrimmed
• salt
• fresh ground black pepper
• 1 cup creole seasoning
• 1⁄2 cup olive oil

directions

1. Preheat oven to 400 degrees F.
2. Season all sides of the pork with salt and pepper.
3. Combine the Creole seasoning and olive oil in a small bowl to make a paste.
4. Rub the paste all over the pork.
5. Place the pork, fat side up on a rack in a roasting pan.
6. Roast the pork for 30 minutes.
7. Reduce the heat to 250 degrees F and continue to cook for 6 -1/2 hours.
8. Remove from the oven and cool completely.
9. Shred all of the meat using 2 forks.

Reviews

[lena678]

It was delicious. I used Emeril's seasoning and couldn't resist sticking a couple of bits of garlic in the fat. Also added 1/2 cup of water to the great carmelization plus a splash of Madeira and it made a fantastic gravy.

 

[KeyWee]

This was SO good. I was afraid it wouldn't turn out, but it was fabulous. I made the recipe exactly as posted, using a cheapie old pork butt (79 cents a pound) and it was delicious. We sliced the meat thinly and had it for dinner and then shredded the leftovers for BBQ sandwiches. This recipe is a Keeper!!