Crowd Pleasin' Oven-Roasted Pulled Pork
Source: Emeril's Potluck by Emeril Lagasse
1 pork shoulder roast aka Boston butt (6-8 lbs.)
4 tsp. Emeril's Essence seasoning (sold in spice section or make your own using recipe below)
1 tsp. cayenne pepper
1 Tbsp. salt
Combine the Essence, cayenne, and salt and rub generously over all sides of the pork. Put roast in a ziptop bag and refrigerate for several hours or overnight.
Preheat oven to 325 degrees. Place a rack in a large roasting pan and place the roast on the rack, fat side up.
|Dry rub on raw pork butt|
Cover the roaster with heavy-duty aluminum foil and bake for 4 hours.
|Pork after 4 hours|
Remove the foil (carefully! so that you don't get a nasty steam burn) and continue to cook for an additional 2 hours.
|Pork after 6 hours|
|Naked Pulled Pork (no sauce)|
|Pulled Pork Barbecue with Crispy Coleslaw|
2 1/2 Tbsp. paprika
2 Tbsp. salt
2 Tbsp. garlic powder
1 Tbsp. black pepper
2 Tbsp. onion powder
1 Tbsp. cayenne pepper
1 Tbsp. dried oregano
1 Tbsp. dried thyme
Combine all ingredients thoroughly.
This is so easy that there's no reason NOT to do the 'cue!