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.
Preheat an 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 to 7 hours.) Remove from the oven and let rest for 20 to 30 minutes.
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.
Essence (Emeril's Creole Seasoning):
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:
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:
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.
Yield: about 2 cups
Fried Pickles:
Drain the pickles in a colander, then spread on paper towels to drain completely.
Combine the buttermilk and hot sauce in a bowl. In a separate bowl, combine the flour, cornmeal, and 2 tablespoons of Essence.
Heat the oil in a medium pot to 350 degrees F.
Submerge the pickles in batches in the buttermilk, then dip into the flour mixture, tossing to evenly coat. Shake in a strainer to remove any excess batter. Add to the oil in batches, turning, until golden brown and crisp, about 2 minutes. Drain on paper towels, and season with Essence and salt, to taste. Repeat with the remaining ingredients.
Serve hot.
Yield: about 6 servings
Cole Slaw:
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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1448.69 Kcal (6065 kJ)
Calories from fat	570.27 Kcal
		% Daily Value*
Total Fat	63.36g	97%
Cholesterol	153.5mg	51%
Sodium	5368.58mg	224%
Potassium	2048.14mg	44%
Total Carbs	155.95g	52%
Sugars	28.03g	112%
Dietary Fiber	14.06g	56%
Protein	62.58g	125%
Vitamin C	68.3mg	114%
Vitamin A	0.5mg	18%
Iron	15.3mg	85%
Calcium	255.5mg	26%

Amount Per 100 g
Calories	182.34 Kcal (763 kJ)
Calories from fat	71.78 Kcal
		% Daily Value*
Total Fat	7.98g	97%
Cholesterol	19.32mg	51%
Sodium	675.7mg	224%
Potassium	257.78mg	44%
Total Carbs	19.63g	52%
Sugars	3.53g	112%
Dietary Fiber	1.77g	56%
Protein	7.88g	125%
Vitamin C	8.6mg	114%
Vitamin A	0.1mg	18%
Iron	1.9mg	85%
Calcium	32.2mg	26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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