Emeril Lagasse’s Barbecued Pulled Pork Sandwiches

Emeril Lagasse’s Barbecued Pulled Pork Sandwiches

  • Prep Time: 5 hrs
  • Total Time: 12 hrs
  • Servings: 8

    • About This Recipe

    “I saw this on Emeril Live and it looked so good I decided I had to try it. Since I live alone, I’ll have to wait for my next big BBQ to try it out.”

    Ingredients

  • 1boneless pork butt, about 4 pounds
  • 1 1/2 tablespoonsdark brown sugar
  • 1tablespoonEmeril’s Original Essence( recipe on Recipezaar if you don’t have it)
  • 1 1/2 teaspoonssalt
  • 1 1/2 teaspoonscumin
  • 1 1/2 teaspoonspaprika
  • 1 1/2 teaspoonsfresh ground pepper
  • 1 1/2 teaspoonscayenne
  • 8hamburger buns
  • coleslaw( Recipe on Recipezaar)

    • Wet Mop Basting Sauce

  • 1cupwhite vinegar
  • 1cupapple cider vinegar
  • 1tablespoondark brown sugar
  • 1tablespoonred pepper flakes
  • 1tablespooncracked black pepper

    • Barbecue Sauce

  • 1cupapple cider vinegar
  • 1cupketchup
  • 3tablespoonspacked dark brown sugar
  • 1tablespoonyellow mustard
  • 1tablespoonmolasses
  • 1teaspoonsalt
  • 1/2 dried crushed red pepper flakes

    • 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.

    • Reviews

  • “This was very tender when still hot in the pan with the “mopping” sauce.I poured it off and served it with the “barbecue” sauce.I thought both sauces were too vinegary–so I tossed them and used a barbecue sauce from the market. If I made it again, I would cut down on the vinegar in both sauces.”

  • “I used this for the basis for crock pot pulled pork. I only made one sauce and added liquid smoke and not quite as much vineagar. However, growing up in the Carolinas, I prefer this recipe much better than the overwhelmingly sweet ones. Thanks so much”

  • “My husband, kids and I have been making this recipe for over two years now.It takes a lot of time but is definately worth every minute.I have had tons of comments on how vinegary the house smells (some think not in a good way) when they walk in and I always tell them, just wait….you will like it.You have to get the whole “picture”, yes the sauce smells vinegary but once you marry it with the pork and the homemade coleslaw it’s magic and amazing, my mouth waters just thinking about it.The only suggestion that I have is to maybe cut the cayenne pepper in half as it is every part of this recipe, the rub, the mop sauce, bbq sauce and even the coleslaw have cayenne in it or at least seems as if it does.I think this recipe is probably our favourite recipe that we make, that says alot as there are a few favourites that we make often.Mmmmmmmm!!”

  • “Excellent, I made this for my sons birthday party and it was loved by all.I had a 8.5 lb. pork butt that is cooked in the oven at 225 degrees for 12 hours and it came out moist and delicious. I had the large pork shoulder which had the thick skin still on it so I sliced by the skin and some of the fat and placed the rub under the skin then placed the skin back on and wrapped in foil.I doubled the rub and probably added more brown sugar as I like my rubs on the sweeter side cut back on the vinegar for the mopping sauce as suggested by another reviewer.Thanks for the great recipe.”

  • “I have made this numerous times and highly recommend it. It takes some time but it is WELL WORTH IT!It is a very good recipe weather I cook this in the oven or on the smoker, although the smoker gives this an added quality in our opinion.I follow the recipe as it is shown with the exception of the Barbecue sauce. I make my own sauce that has quite a bit more “kick” than the one shown here. I also use a Carolina style sauce somtimes (see Big Daddy’s Carolina Sauce on this web site). Serve with cole slaw and you have a great meal. Leftovers, if you have any, are great also.”

  • “Too much vinegar! I will make again but like some of the other post I will cut “way” down on the vinegar!”

  • “Emeril’s bbq sauce is not good, way too much vinegar. But the cooking process is great. I give 5 stars to the roasted pork and 0 stars for the sauce, sorry. I tried to save the sauce by adding more ketchup, and molasses, & brown sugar but realized I was wasting all those ingredients just to cover up so much vinegar. So I dumped it and made my own. Live and learn!”

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