Emeril Lagasse’s Barbecued Pulled Pork Sandwiches are a true culinary delight that will elevate any barbecue gathering or weeknight dinner to a whole new level of deliciousness! Inspired by the mouthwatering dish featured on Emeril Live, this recipe promises to tantalize your taste buds with its rich flavors and tender, succulent pork.
🕒 Cook Time: 7 hours
🕒 Prep Time: 5 hours
🕒 Total Time: 12 hours
Description: I saw this on Emeril Live and it looked so good I decided I had to try it. Since I live alone, I’ll have to wait for my next big BBQ to try it out.
Recipe Category: Lunch/Snacks
Keywords: Pork, Meat, Potluck, Weeknight, Oven
Nutritional Information (per serving):
- Calories: 241
- Fat Content: 3.6g
- Saturated Fat Content: 0.6g
- Cholesterol Content: 0mg
- Sodium Content: 1627.6mg
- Carbohydrate Content: 44.3g
- Fiber Content: 2.8g
- Sugar Content: 20.9g
- Protein Content: 6.4g
Servings: 8
Ingredients:
| Ingredient | Quantity |
|---|---|
| Dark brown sugar | 1 cup |
| Salt | 1 1/2 tbsp |
| Cumin | 1 tbsp |
| Paprika | 1 1/2 tbsp |
| Fresh ground pepper | 1 1/2 tsp |
| Cayenne | 1 1/2 tsp |
| White vinegar | 1 1/2 cups |
| Apple cider vinegar | 1 1/2 cups |
| Red pepper flakes | 1 tbsp |
| Cracked black pepper | 1 tbsp |
| Ketchup | 1 cup |
| Yellow mustard | 1 cup |
| Molasses | 1 cup |
| Crushed red pepper flakes | 1 tbsp |
Instructions:
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Wet Mop Basting Sauce: The night before you cook the pork, combine all the ingredients in a large bowl and whisk well. Refrigerate and let the flavors blend overnight.
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Barbecued Pulled Pork: Place the pork in a baking dish. In a bowl, combine the spices. Rub the seasoning evenly over the pork to coat. Cover with plastic and refrigerate for at least 4 hours or overnight.
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Preheat oven or smoker to 225 degrees F (110 degrees C).
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Bring the pork to room temperature and place it in a roasting pan, fat side up.
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Slow cook in the oven, basting with the Wet Mop Basting Sauce every 45 minutes, until tender and the internal temperature reaches 160 degrees F (71 degrees C). This should take about 6-7 hours.
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Remove from the oven and let rest for 20 minutes.
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With a knife and fork, pull the meat apart into small slices or chunks.
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Toss with the barbecue sauce, to taste, and divide among the buns.
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Top with Emeril’s cole slaw.
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Barbecue Sauce: In a bowl, combine all the ingredients and whisk well to dissolve the sugar. Place in a squeeze bottle and dress the pulled pork to taste.
This recipe is a labor of love, requiring patience and attention to detail, but the end result is well worth the wait. The pork emerges from the oven or smoker, infused with a medley of spices and the tangy sweetness of the barbecue sauce, ready to be piled high onto soft buns and devoured with gusto. Serve it up alongside your favorite sides and watch as your guests (or just yourself!) savor every delectable bite. Whether it’s for a potluck, a weeknight dinner, or a special occasion, Emeril Lagasse’s Barbecued Pulled Pork Sandwiches are sure to impress and satisfy even the most discerning of palates.
