Pulled Pork Sandwiches with Homemade BBQ Sauce

Total Time:
8 hr
30 min
1 hr
6 hr 30 min

10 to 12 servings

  • 1 pork shoulder roast (Boston Butt or Picnic roast), about 6 to 8 pounds
  • 4 teaspoons Essence, recipe follows
  • 1 tablespoon salt
  • 1 teaspoon cayenne pepper
  • Homemade Barbecue Sauce, recipe follows
  • 10 to 12 sandwich buns

Remove the pork from the refrigerator and let it come to room temperature before proceeding. Preheat the oven to 300 degrees F.

Line a roasting pan with aluminum foil. Season the roast well on all sides with the Essence, salt, and cayenne pepper. Place a roasting rack inside the roasting pan and place the seasoned pork on the rack, fat side up. Cover with aluminum foil and bake for 4 hours.

Remove the foil from the roast and continue to bake until the roast is very tender and will pull apart easily with a fork, about 2 hours longer. Remove the pork from the oven and set aside to cool slightly. Remove any excess fat from the roast and discard if desired; I just love the crunchy bits of skin left on top! Using 2 forks or your hands, shred the pork into bite-sized pieces. Serve with sauce and buns to make sandwiches.

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

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

Published by William and Morrow, 1993.

Homemade Barbecue Sauce:

4 tablespoons unsalted butter

1 1/2 cups finely chopped onions

6 cloves garlic, finely chopped

2 1/4 teaspoons sweet paprika

2 teaspoons Essence, recipe follows

2 teaspoons dry mustard

1 1/4 teaspoons salt

1/2 teaspoon crushed red pepper

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper

1 (6-ounce) can tomato paste

1 1/2 cups water

3/4 cup cider vinegar

6 tablespoons dark brown sugar

In a medium non-reactive saucepan set over medium-high heat, add the butter and, when melted, add the onions and cook until they are very soft, about 4 minutes. Add the garlic, paprika, Essence, ground mustard, salt, crushed red pepper, black pepper, and cayenne pepper and cook for 2 minutes. Add the tomato paste and cook, stirring frequently, for 2 minutes, or until the tomato paste begins to brown. Add the water, cider vinegar, and dark brown sugar, and stir to combine. Reduce the heat to low and cook until the sauce has thickened and the flavors have come together, about 15 to 20 minutes.

Set aside to cool before using. The sauce may be made up to 1 week in advance and refrigerated in an airtight, non-reactive container.

Yield: about 3 cups sauce

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4.7 98
I made just the sauce and it was fantastic!!!! item not reviewed by moderator and published
Fantastic Flavor! I put less vinegar in the sauce and I had to cook the yummy piggy an extra hour (4.5lbs) ... the best part was the crust! It almost tasted like crispy skin! Very happy with this recipe. Huge improvement over slow cooker versions. item not reviewed by moderator and published
So easy and delicious. The sauce is way too tangy by itself but once it is combined with the pork it is perfect because the tanginess of the sauce cuts through the richness of the pork. I will make this again and again. Also great for freezing. item not reviewed by moderator and published
Most disgusting recipe I've tried on here yet. YUCK item not reviewed by moderator and published
I have made pulled pork before, with Food Network recipes. Most braised the pork with cider or other vinegar liquid. I didn't like the vinegar, so I chose this recipe. Wow, by comparison it was so dry. Yuck. I would recommend putting the pork in a large dutch oven and adding some liquid, maybe just water. It makes for a quicker cook (about 4 hours for 3-4 lbs. And, the meat will be moist. Emeril has never disappointed me before, but he did with this recipe. item not reviewed by moderator and published
The entire recipe worked for me. I was happy to get the recipe for Emeril's ESSENCE. The seasoning is pretty pricey in the supermarket. Now I have a batch of my own. The meat was delicious, tender and moist. I probably used more of the Essence than the recipe called for since I used it as a rub on the entire pork butt. And the barbque sauce was delish! I did cook the pork for an extra hour, lowering the temp to 200 degrees. I had a seven pound pork pernil. Other than that; I followed the recipe carefully. I sliced parts of the meat and made a pork gravy. Served it with rice and creamed corm and southern green beans for dinner the first night. I got raves all around. The second night, I served the pulled pork sandwiches with cole slaw and the bbq sauce and it was another home run with my family. I can't wait for warm weather to try it on the outdoor grill. I felt like a Southern cook, gone wild...in a good way! item not reviewed by moderator and published
Delicious, My teens especially loved the BBQ Sauce. They had the left over sauce all week with every dish. I had to cook a little longer than indicated, but never the less very good dish. item not reviewed by moderator and published
Haven't made the pulled pork part of this recipe, but this is the only bbq sauce recipe I use for my pork ribs, which I cook in the slow cooker. I find that before I put the sauce in the slow cooker it is on the vinegary side, but after it's been in there for a few hours with the ribs it is pure perfection. It's not like store-bought bbq sauce which is super thick and overly sweet, and that's what I love about it! It really enhances the flavor of the pork rather than overtaking it. I recommend this sauce to everyone! item not reviewed by moderator and published
I just had to comment. Made this recipe yesterday for a Superbowl gathering (along with Tyler Forence's cole slaw and Paula Deen's blue cheese potato salad and all I can say is WOW! Fairly easy to make. I wasn't sure about the sauce while making it because the smell (and taste of vinegar seemed strong but mixed with the pork-it was crazy good and had a nice kick. Along with a ice cold beer it was perfection. item not reviewed by moderator and published
Not necessary if you wrap the pork tightly in foil. I line my dutch oven with foil and then fit some more directly around the meat, then bake as directed with the lid on. Super tasty and super moist. item not reviewed by moderator and published

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