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!
Linking to:
5 comments:
What a butt! Love Boston butts. They make the best pulled pork. Thanks for linking up to Hunk of Meat Monday.
you're so a girl after my own heart ;-)
This is mouth watering! Thanks for the Essence recipe too :)
the hubs & i love pulled pork, but i usually do mine in the crock pot... i will most certainly be making this recipe soon!!!!
thanks for linking up to mangia mondays!
I so featured this on my Hunk of Meat Monday post this week. Be sure to check it out. You were true inspiration!
Post a Comment