BBQ Pulled Pork Sandwiches With Homemade BBQ Sauce |
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Prep Time: 0 Minutes Cook Time: 420 Minutes |
Ready In: 420 Minutes Servings: 10 |
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This is by far the best pulled pork sandwich I have made by far. Even though it takes such a long time to roast, and the basting process, it's well worth it!! This is an Emeril Lagasse recipe. This takes about 20 minutes active prep time, 4 hours and 30 minutes inactive prep time. and 7 Hours of cooking. Ingredients:
1 (4 lb) boneless pork butt |
3 tablespoons dark brown sugar |
2 tablespoons spice essence (or recipe follows) |
1 tablespoon salt |
1 tablespoon ground cumin |
1 tablespoon paprika |
1 tablespoon fresh ground black pepper |
1 tablespoon cayenne |
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 |
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 dry crushed red pepper |
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. 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.
7. Yield: 2 1/4 cups
8. Barbecue Sauce:
9. 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.
10. Yield: about 2 cups.
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