1 (5-pound) pork shoulder, bone-in, untrimmed and not tied
Freshly ground black pepper
1 cup Creole seasoning
1/2 cup olive oil
Preheat the oven to 400 degrees F. Season all sides of the pork with salt and pepper. Combine the Creole seasoning and olive oil in a small bowl to make a paste. Rub the paste all over the pork. Place the pork, fat side up on a rack in a roasting pan. Roast the pork for 30 minutes. Reduce the heat to 250 degrees F and continue to cook for 6 1/2 hours. Remove from the oven and cool completely. Remove the meat from the pan and using two forks, shred all of the meat.
Recipe courtesy of Emeril Lagasse, originally appearing in Emeril's Delmonico: A Restaurant with a Past, William Morrow Publishers, New York, 2005