1 boneless pork butt, about 4 lbs
3 tablespoons dark brown sugar
2 tablespoons Essence, recipe follows
1 tablespoon salt
1 tablespoon cumin
1 tablespoon paprika
1 tablespoon freshly ground black pepper
1 tablespoon cayenne
Wet Mop Basting Sauce, recipe follows
Barbeque Sauce (optional)
hamburger buns (optional)
Place the pork in a baking dish. In a bowl, combine the sugar, Essence, salt, cumin, paprika, pepper, and cayenne. Rub the seasoning evenly over the pork to coat. Cover with plastic and refrigerate at least 4 hours or overnight.
Preheat an oven or smoker to 225 degrees F.
Bring the pork to room temperature and place in a roasting pan, fat side up. Slow cook in the oven, basting with the wet mop sauce every 45 minutes, until tender and the internal temperature reaches 160 degrees F. ( The cooking should take about 6 to 7 hours). Remove from the oven and let rest for 20-30 minutes.
With a knife and fork or two forks, pull the meat apart into small slices or chunks. You can serve it like this as a main dish, or toss it with barbeque sauce, to taste, and divide among the hamburger buns. For "Memphis Barbeque" top the pork with coleslaw on the buns.
Essence (Emeril's Creole Seasoning)
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 leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight container or jar. Yield: about 2/3 cup
Wet Mop Basting Sauce
1 cup white vinegar
1 cup apple cider vinegar
1 tablespoon dark brown sugar
1 tablespoon red pepper flakes
1 tablespoon cracked black pepper
1 tablespoon salt
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. Yield: 2 1/4 cups
Recipe Courtesy-- Emeril Lagasse
