Pulled Pork Sandwiches With Homemade BBQ Sauce

Recipe Ingredients

1		Pork shoulder roast - (abt 6 to 8 lbs)
		= (Boston Butt or Picnic roast)
4 teaspoons	20ml	Essence
		= (see Bayou Blast recipe)
1 tablespoon	15ml	Salt
1 teaspoon	5ml	Cayenne pepper
10		Sandwich buns - (to 12)
		Homemade Barbecue Sauce
4 tablespoons	60ml	Unsalted butter
1 1/2 cups	93g / 3.3oz	Finely-chopped onions
6		Garlic cloves - finely chopped
2 1/4 teaspoons	11ml	Sweet paprika
2 teaspoons	10ml	Essence
2 teaspoons	10ml	Dry mustard
1 1/4 teaspoons	6.3ml	Salt
1/2 teaspoon	2.5ml	Crushed red pepper
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/4 teaspoon	1.3ml	Cayenne pepper
1		Tomato paste - (6 oz)
1 1/2 cups	355ml	Water
3/4 cup	177ml	Cider vinegar
6 tablespoons	90ml	Dark brown sugar

Recipe Instructions

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

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 buns and Homemade Barbecue Sauce to make sandwiches.

For the Homemade Barbecue Sauce: 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. (Makes about 3 cups sauce)

This recipe yields 10 to 12 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2E17) - from the TV FOOD NETWORK

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