Emeril Lagasse's Barbecued Pulled Pork Sandwiches

Recipe by Amber Dawn
READY IN: 12hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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