Barbecued Pulled Pork Sandwiches with Homemade BBQ Sauce, Cole Slaw, and Fried Pickles

(from rosie’s recipe box)

Source: foodnetwork.com - Emeril

Categories: meat, not tried

Ingredients

  • 1 boneless pork butt, about 4 pounds
  • 3 tablespoons dark brown sugar
  • 2 tablespoons Essence, recipe follows
  • 1 tablespoon salt
  • 1 tablespoon cumin
  • 1 tablespoon paprika
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon cayenne
  • Essence (Emeril's Creole Seasoning):
  • 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 leaf oregano
  • 1 tablespoon dried thyme
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Yield: about 2/3 cup
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  • Wet Mop Basting Sauce:
  • 1 cup white vinegar
  • 1 cup apple cider vinegar
  • 1 tablespoon dark brown sugar
  • 1 tablespoon red pepper flakes
  • 1 tablespoon cracked black pepper
  • 1 tablespoon salt
  • 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.
  • Yield: 2 1/4 cups
  • Barbecue Sauce:
  • 1 cup apple cider vinegar
  • 1 cup ketchup
  • 3 tablespoons packed dark brown sugar
  • 1 tablespoon yellow mustard
  • 1 tablespoon molasses
  • 1 teaspoon salt
  • 1/2 teaspoon dried crushed red pepper
  • In a bowl, combine all the ingredients and whisk well to dissolve the sugar. Place in a squeeze bottle and dress the pulled pork sandwiches to taste.
  • Cole Slaw:
  • 3/4 cup mayonnaise
  • 1/4 cup Dijon mustard
  • 1/4 cup packed light brown sugar
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons buttermilk
  • 4 teaspoons celery seeds
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne
  • 3 cups shredded green cabbage (about 1/2 head cabbage)
  • 3 cups shredded red cabbage (about 1/2 head cabbage)
  • 1 green bell pepper, finely diced
  • 1 large carrot, peeled and shredded
  • 1/2 cup grated yellow onion
  • 1/4 cup minced fresh parsley
  • In a bowl, combine the mayonnaise, mustard, sugar, vinegar, buttermilk, celery seeds, salt, pepper, and cayenne, and whisk well to dissolve the sugar.
  • In a large bowl, combine the remaining ingredients. Toss with the dressing until evenly coated. Adjust seasoning, to taste. Place in the refrigerator, covered, to chill slightly before serving.
  • Yield: 8 servings

Directions

  1. Place the pork in a baking dish. In a bowl, combine the sugar, Essence, salt, cumin, paprika, pepper, and cayenne. Rub the seasoning evenly over the pork to coat. Cover with plastic and refrigerate at least 4 hours or overnight.

  2. Preheat an oven or smoker to 225 degrees F.

  3. 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 to 7 hours.) Remove from the oven and let rest for 20 to 30 minutes.

  4. With a knife and fork or two forks, pull the meat apart into small slices or chunks. Toss with the barbecue sauce, to taste, and divide among the hamburger buns. Top with the coleslaw. Serve with the fried pickles and additional Barbecue Sauce on the side.

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