Recipe courtesy of Emeril Lagasse
Print
Total:
8 hr 15 min
Prep:
15 min
Cook:
8 hr
Yield:
6-8 servings

Ingredients

  • 2 pork butts, about 2 to 4 pounds untrimmed
  • Salt and black pepper
  • Essence, recipe follows
Sauce:
  • 4 bottles of ketchup (14 ounces)
  • 1 cup molasses
  • 1/2 cup Worcestershire sauce
  • 4 ounces soy sauce
  • 4 ounces sesame oil
  • 1/2 cup minced ginger
  • 1 tablespoon chopped garlic
  • 1 tablespoon chili powder
  • 1 tablespoon onions powder
  • 1 cup brown sugar
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Directions

Prepare the coals for the grill. The coals should be lit on one side of the covered grill. In a food processor, combine the sauce ingredients and puree until smooth. Season the mixture with salt and pepper. Season the butts with salt, pepper and Essence. Coat the butts with sauce and baste every 45 minutes throughout cookihg. After the coals are ready, about 45 minutes, place the butts on the grill. The butts should not be over any exposed flame. Cover the grill and vent slightly. Slow cook the butt for 6 to 8 hours, or until the meat is very tender.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly.

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