Coat the pork evenly on all sides with the Essence, rubbing the seasoning into the meat well with your hands. Wrap the pork in a double layer of plastic wrap and refrigerate for at least 4 hours and up to 2 days.
Make a homemade smoker: Start by using a large roasting pan about 11 1/2-inches long by 15 inches wide. Place a piece of dampened paper towel laid out at both ends of the roasting pan. Place 4 small, 1/2-ounce glass bowls or other small heatproof bowls on top of the paper towels, 1 in each corner of the pan. Be sure that the bowls are inverted. Lay the wood chips in the center of the roasting pan. Place a second, smaller roasting pan, (about 10 by 13 1/2-inches), inside the larger pan. Lay 2 more pieces of moistened paper towels at either end of the small roasting pan. Place 4 more bowls inside the small roasting pan, 1 at each corner as before. Position a small baking sheet on top of the glass bowls inside of the small roasting pan.
Place the pork on the baking sheet and position the smoker over 2 burners over medium-low heat (or over an indoor grill set at medium heat). Once the wood begins to smoke, wrap the entire roast and roasting pan with heavy-duty aluminum foil. Continue to cook the pork on the stovetop for 2 hours.
Preheat the oven to 325 degrees F.
After 2 hours, transfer the smoker to the oven and bake the roast until the pork is fall-off-the-bone tender, about 3 to 4 hours.
Remove the pan from the oven and let rest, covered, for 1 hour.
While the pork rests, make the barbecue sauce by combining the white wine vinegar, apple cider vinegar, sugar, red pepper flakes, and hot sauce in a non-reactive mixing bowl. Add salt and pepper, to taste. Set aside.
Uncover the pork, and, using 2 forks, shred the meat. Discard any large pieces of fat. Place the meat in a large bowl and pour the barbecue sauce over the pork. Toss to combine. Serve the pork on hamburger or hoagie buns that are lightly grilled or toasted with coleslaw and pickles.
Emeril's Creole Seasoning (Essence):
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2140.72 Kcal (8963 kJ)
Calories from fat	967.33 Kcal
		% Daily Value*
Total Fat	107.48g	165%
Cholesterol	779.23mg	260%
Sodium	7097.55mg	296%
Potassium	4440.34mg	94%
Total Carbs	26.74g	9%
Sugars	9.94g	40%
Dietary Fiber	5.08g	20%
Protein	258.3g	517%
Vitamin C	7.7mg	13%
Vitamin A	0.1mg	5%
Iron	16.6mg	92%
Calcium	251.2mg	25%

Amount Per 100 g
Calories	147.23 Kcal (616 kJ)
Calories from fat	66.53 Kcal
		% Daily Value*
Total Fat	7.39g	165%
Cholesterol	53.59mg	260%
Sodium	488.13mg	296%
Potassium	305.38mg	94%
Total Carbs	1.84g	9%
Sugars	0.68g	40%
Dietary Fiber	0.35g	20%
Protein	17.76g	517%
Vitamin C	0.5mg	13%
Iron	1.1mg	92%
Calcium	17.3mg	25%

* 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.