Roasted Pork Butt Ala Emeril

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: 7 hrs 5 mins
• 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.