Barbecued Pulled Pork Sandwiches with Homemade BBQ Sauce and Pickles (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 420 Minutes |
Ready In: 440 Minutes Servings: 8 |
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Ingredients:
1 boneless pork butt, about 4 pounds |
3 tablespoons dark brown sugar |
2 tablespoons essence, recipe follows |
1 tablespoon salt |
1 tablespoon ground cumin |
1 tablespoon paprika |
1 tablespoon freshly ground black pepper |
1 tablespoon cayenne |
wet mop basting sauce, recipe follows |
barbecue sauce, recipe follows |
1 (16-ounce) jar thin sliced dill pickles |
brioche |
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 pickles and additional Barbecue Sauce on the side.
5. Wet Mop Basting Sauce:
6. 1 cup white vinegar
7. 1 cup apple cider vinegar
8. 1 tablespoon dark brown sugar
9. 1 tablespoon red pepper flakes
10. 1 tablespoon cracked black pepper
11. 1 tablespoon salt
12. 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.
13. Yield: 2 1/4 cups
14. Barbecue Sauce:
15. 1 cup apple cider vinegar
16. 1 cup ketchup
17. 3 tablespoons packed dark brown sugar
18. 1 tablespoon yellow mustard
19. 1 tablespoon molasses
20. 1 teaspoon salt
21. 1/2 teaspoon dried crushed red pepper
22. 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.
23. Yield: about 2 cups
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