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2 pork butts, about 2 to 4 pounds untrimmed
Salt and black pepper
Essence, recipe follows
Sauce:
4 bottles of ketchup (14 ounces)
1 cup molasses
1/2 cup Worcestershire sauce
4 ounces soy sauce
4 ounces sesame oil
1/2 cup minced ginger
1 tablespoon chopped garlic
1 tablespoon chili powder
1 tablespoon onions powder
1 cup brown sugar
Prepare the coals for the grill. The coals should be lit on one side of the covered grill. In a food processor, combine the sauce ingredients and puree until smooth. Season the mixture with salt and pepper. Season the butts with salt, pepper and Essence. Coat the butts with sauce and baste every 45 minutes throughout cookihg. After the coals are ready, about 45 minutes, place the butts on the grill. The butts should not be over any exposed flame. Cover the grill and vent slightly. Slow cook the butt for 6 to 8 hours, or until the meat is very tender.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
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Other Recipes from this Episode
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