Monday, April 4, 2011

Do the 'Cue

The Spring weather in Texas has been pleasantly warm for the most part, but I know that some parts of the country haven't quite thawed out yet.  Here's a wonderful recipe for a slow-roasted pulled pork that just may fool you into thinking it came straight off the barbecue.

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
 Remove from the oven and separate the fat (if desired--it tastes great, kinda like bacon, but obviously isn't very healthy).  Shred the meat using two forks.


Naked Pulled Pork (no sauce)
Warm about 2 cups of your favorite barbecue sauce and mix with the pork so that it doesn't dry out.  My favorite BBQ sauce for this recipe is equal parts Jack Daniels Honey Smokehouse and Spicy Original.  The hickory sauce gives the illusion that the meat just came from the smoker, and the spicy original gives it a nice little kick.  Pile the pork into buns and serve with additional sauce on the side.  If you're serving a crowd, keep it warm in your slow cooker.

Pulled Pork Barbecue with Crispy Coleslaw
 Essence Seasoning Mix:

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:


Mouthwatering Mondays



Hunk of Meat Mondays

5 comments:

Leah @ Beyer Beware said...

What a butt! Love Boston butts. They make the best pulled pork. Thanks for linking up to Hunk of Meat Monday.

Rachel - A Southern Fairytale said...

you're so a girl after my own heart ;-)

Lisa @ Flour Me With Love said...

This is mouth watering! Thanks for the Essence recipe too :)

Kristin said...

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!

Leah @ Beyer Beware said...

I so featured this on my Hunk of Meat Monday post this week. Be sure to check it out. You were true inspiration!