Ingredients

• 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

Directions

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