TOTAL TIME: 9 hr
Prep: 1 hr
Inactive Prep: 2 hr
Cook: 6 hr
YIELD: 10 to 12 servings
LEVEL: Intermediate

ingredients

SLOW COOKED PORK ROAST:
  • 1 pork shoulder roast (Boston Butt or Picnic roast), about 6 to 8 pounds
  • 4 teaspoons Emeril's Original Essence
  • 1 tablespoon salt
  • 1 teaspoon cayenne pepper
  • Homemade Barbecue Sauce (recipe follows)
  • 10-12 Sandwich Buns, for serving
  • Classic Coleslaw, for serving (recipe follows)
HOMEMADE BARBECUE SAUCE:
  • 4 tablespoons unsalted butter
  • 1 1/2 cups finely chopped onions
  • 6 cloves garlic, finely chopped
  • 2 1/4 teaspoons sweet paprika
  • 2 teaspoons Emeril's Bayou Blast
  • 2 teaspoons ground mustard
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • One 6-ounce can tomato paste
  • 1 1/2 cups water
  • 3/4 cup cider vinegar
  • 6 tablespoons dark brown sugar
CLASSIC COLESLAW:
  • 3/4 cup mayonnaise, homemade or store-bought
  • 1/4 cup Dijon mustard
  • 1/4 cup packed light brown sugar
  • 3 tablespoons cider vinegar
  • 2 tablespoons buttermilk
  • 4 teaspoons celery seeds
  • 1 teaspoon salt, plus more for seasoning
  • 1/4 teaspoon freshly ground black pepper, plus more for seasoning
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Directions

Slow Cooked Pork Roast:
Remove the pork from the refrigerator and let it come to room temperature before proceeding.

Preheat the oven to 350 degrees F and line a roasting pan with aluminum foil. Season the meat well on all sides with the Essence, salt, and cayenne pepper. Place a roasting rack inside the roasting pan and place the seasoned pork on the rack, fat side up. Cover with aluminum foil and bake for 4 hours.

Remove the foil from the pan and continue to bake until the roast is very tender and will pull apart easily with a fork, about 2 hours longer. Remove the pork from the oven and set aside to cool slightly. Remove any excess fat from the roast and discard (if desired - I just love the crunchy bits of skin left on top!)

Homemade Barbecue Sauce:
In a medium non-reactive saucepan set over medium-high heat add the butter and, when melted, add the onions and cook until they are very soft, about 4 minutes. Add the garlic, paprika, Bayou Blast, ground mustard, salt, crushed red pepper, black pepper and cayenne and cook for 2 minutes. Add the tomato paste and cook, stirring frequently, for 2 minutes, or until the tomato paste begins to brown. Add the water, cider vinegar and dark brown sugar and stir to combine. Reduce heat to low and cook until the sauce has thickened and the flavors have come together, 15 to 20 minutes.

Set aside to cool before serving.

Sauce may be made up to one week in advance and refrigerated in an airtight, non-reactive container. (Makes 3 cups)

Classic Coleslaw:
In a bowl, combine the mayonnaise, mustard, brown sugar, vinegar, buttermilk, celery seeds, salt, pepper, and cayenne. Whisk well to dissolve the sugar.

In a large bowl, combine the cabbage, bell pepper, carrot, onion, and parsley. Toss with the dressing until evenly coated. Adjust the seasoning to taste. Refrigerate until chilled, at least 2 hours and up to overnight, before serving.

Plating / Assembly:
Using two forks or your hands, shred the pork into bite-sized pieces. Serve with sauce and buns and coleslaw if desired.

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