Preheat the oven to 400 degrees F.

Season the pork well on all sides with salt and pepper. Combine the 1/4 cup of Essence and olive oil in a small bowl to make a paste, then rub the paste all over the pork. Place the pork, fat side up, on a rack in a small roasting pan and roast for 30 minutes. Reduce the oven temperature to 250 degrees F and continue to cook the pork until very tender and easily shredded, 5 to 5 1/2 hours longer. Remove the pork from the oven and set aside to cool briefly. Remove the excess fat from the outside of the roast and discard. Using 2 forks or your hands, pull the pork into shredded, bite-size pieces. Place in a mixing bowl and toss with the remaining 2 tablespoons of Essence. Set aside to cool completely before assembling the spring rolls.

Prepare the rice paper wrappers according to package directions and cover with a damp paper towel. Set aside.

Prepare the rice vermicelli according to package directions and refresh under cool running water. Drain well, then transfer to a bowl and toss with the Satsuma juice, sesame oil, and grated ginger. Set aside.

Assemble all remaining ingredients.

Prepare the spring rolls, 1 at a time, by placing some of the vermicelli down the center of the wrapper. Place a few pieces each of the shredded pork, red bell pepper, cucumber, green onion, carrot, romaine, mint leaves, basil leaves, and cilantro leaves all in a line down the center of the wrapper over the top of the vermicelli. Carefully roll the spring roll, folding in both ends first and then rolling up burrito-fashion, to accommodate all of the filling ingredients. Place on a clean, dry plate while you assemble the remaining spring rolls.

When ready to serve, cut the spring rolls in half or in quarters, on the diagonal, and serve with a small bowl of the Satsuma-Honey Mustard Dipping Sauce.

Chef's Note: Leftover pulled pork makes great sandwiches, especially when mixed with your favorite barbecue sauce, and also makes a nice addition to soup, stew, or gumbo

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

Published by William Morrow, 1993.

Combine all ingredients in a medium nonreactive mixing bowl and whisk until thoroughly combined. Serve at room temperature.

Yield: about 2 cups sauce