Remove the pork from the refrigerator and let it come to room temperature before proceeding. Preheat the oven to 300 degrees F.
Line a roasting pan with aluminum foil. Season the roast well on all sides with the Essence, salt, and cayenne pepper. Place a roasting rack inside the roasting pan and place the seasoned pork on the rack, fat side up. Cover with aluminum foil and bake for 4 hours.
Remove the foil from the roast and continue to bake until the roast is very tender and will pull apart easily with a fork, about 2 hours longer. Remove the pork from the oven and set aside to cool slightly. Remove any excess fat from the roast and discard if desired; I just love the crunchy bits of skin left on top! Using 2 forks or your hands, shred the pork into bite-sized pieces. Serve with sauce and buns to make sandwiches.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
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 oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch
Published by William and Morrow, 1993.
Homemade Barbecue Sauce:
4 tablespoons unsalted butter
1 1/2 cups finely chopped onions
6 cloves garlic, finely chopped
2 1/4 teaspoons sweet paprika
2 teaspoons Essence, recipe follows
2 teaspoons dry mustard
1 1/4 teaspoons salt
1/2 teaspoon crushed red pepper
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 (6-ounce) can tomato paste
1 1/2 cups water
3/4 cup cider vinegar
6 tablespoons dark brown sugar
In a medium non-reactive saucepan set over medium-high heat, add the butter and, when melted, add the onions and cook until they are very soft, about 4 minutes. Add the garlic, paprika, Essence, ground mustard, salt, crushed red pepper, black pepper, and cayenne pepper and cook for 2 minutes. Add the tomato paste and cook, stirring frequently, for 2 minutes, or until the tomato paste begins to brown. Add the water, cider vinegar, and dark brown sugar, and stir to combine. Reduce the heat to low and cook until the sauce has thickened and the flavors have come together, about 15 to 20 minutes.
Set aside to cool before using. The sauce may be made up to 1 week in advance and refrigerated in an airtight, non-reactive container.
Yield: about 3 cups sauce

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	538.89 Kcal (2256 kJ)
Calories from fat	229.11 Kcal
		% Daily Value*
Total Fat	25.46g	39%
Cholesterol	243.13mg	81%
Sodium	976.82mg	41%
Potassium	1241.19mg	26%
Total Carbs	0.34g	0%
Sugars	0.03g	0%
Dietary Fiber	0.07g	0%
Protein	72.62g	145%
Vitamin C	3.8mg	6%
Iron	3.7mg	20%
Calcium	51.7mg	5%

Amount Per 100 g
Calories	146.9 Kcal (615 kJ)
Calories from fat	62.46 Kcal
		% Daily Value*
Total Fat	6.94g	39%
Cholesterol	66.28mg	81%
Sodium	266.28mg	41%
Potassium	338.35mg	26%
Total Carbs	0.09g	0%
Sugars	0.01g	0%
Dietary Fiber	0.02g	0%
Protein	19.8g	145%
Vitamin C	1mg	6%
Iron	1mg	20%
Calcium	14.1mg	5%

* 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.