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Slow Cooked Pork Roast With Barbecue Sauce

  • Yield: 10 to 12 servings (sandwiches)


  • 1 pork shoulder roast (Boston butt or picnic roast
  • 6 to 8 pounds)
  • 4 teaspoons Emeril's Original Essence
  • 1 tablespoon salt
  • 1 teaspoon cayenne pepper
  • Barbecue Sauce
  • Sandwich buns, for serving


  • Remove the pork from the refrigerator and let it come to room temperature before proceeding. Preheat the oven to 350?F and line a roasting pan with aluminum foil. Season the roast well on all sides with the Essence, salt, and cayenne. Place a 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 pan 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-size pieces. Serve with the sauce and buns.