Slow Cooked Pork Roast
- 1 pork shoulder roast (Boston Butt or Picnic roast), about 6 to 8 pounds
- 4 teaspoons Emeril's Original Essence
- 1 tablespoon salt
- 1 teaspoon cayenne pepper
Homemade Barbecue Sauce
- 10-12 Sandwich Buns, for serving
Kicked Up Coleslaw, for serving
To make the Slow Cooked Pork Roast:
Remove the pork from the refrigerator and let it come to room temperature before proceeding.
Preheat the oven to 350 degrees F and line a roasting pan with aluminum foil. Season the meat 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 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 two forks or your hands, shred the pork into bite-sized pieces. Serve with sauce and buns and coleslaw if desired.
Recipe courtesy Emeril Lagasse, from Emeril’s Potluck, William Morrow Publisher, New York, 2004, copyright MSLO, Inc., all rights reserved