Emeril Lagasse's Barbecued Pulled Pork Sandwiches

Ingredients

• 1 boneless pork butt, about 4 pounds
• 1 1/2 tablespoons dark brown sugar
• 1 tablespoon Emeril's Original Essence (recipe on Recipezaar if you don't have it)
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons cumin
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons fresh ground pepper
• 1 1/2 teaspoons cayenne
• 8 hamburger buns
• coleslaw (Recipe on Recipezaar)

Wet Mop Basting Sauce

• 1 cup white vinegar
• 1 cup apple cider vinegar
• 1 tablespoon dark brown sugar
• 1 tablespoon red pepper flakes
• 1 tablespoon cracked black pepper

Barbecue Sauce

• 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 dried crushed red pepper flakes

Directions

1. 1

   Wet Mop Basting Sauce: The night before you cook the pork, combine all the ingredients in a large bowl and whisk well.

2. 2

   Refrigerate and let the flavors blend overnight.

3. 3

   Barbecued Pulled Pork: Place the pork in a baking dish.

4. 4

   In a bowl, combine the spices.

5. 5

   Rub the seasoning evenly over the pork to coat.

6. 6

   Cover with plastic and refrigerate at least 4 hours or overnight.

7. 7

   Preheat oven or smoker to 225 degrees F.

8. 8

   Bring the pork to room temperature and place in a roasting pan, fat side up.

9. 9

   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.

10. 10

    (The cooking should take about 6- 7 hours.) Remove from the oven and let rest for 20 minutes.

11. 11

    With a knife and fork, pull the meat apart into small slices of chunks.

12. 12

    Toss with the barbecue sauce, to taste, and divide among the buns.

13. 13

    Top with Emeril's cole slaw.

14. 14

    Barbecue Sauce: In a bowl, combine all the ingredients and whisk well to dissolve the sugar.

15. 15

    Place in a squeeze bottle and dress the pulled pork to taste.