Best 8 Emeril Lagasses Barbecued Pulled Pork Sandwiches Recipes

EMERIL LAGASSE'S BARBECUED PULLED PORK SANDWICHES

Steps:

• 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.
• 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 at least 4 hours or overnight.
• Preheat 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 Basting Sauce every 45 minutes, until tender and the internal temperature reaches 160 degrees F.
• (The cooking should take about 6- 7 hours.) Remove from the oven and let rest for 20 minutes.
• With a knife and fork, pull the meat apart into small slices of chunks.
• Toss with the barbecue sauce, to taste, and divide among the buns.
• Top with Emeril's cole slaw.
• 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.

PULLED PORK SANDWICHES WITH HOMEMADE BBQ SAUCE

Steps:

• Remove the pork from the refrigerator and let it come to room temperature before proceeding. Preheat the oven to 300 degrees F.
• 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 sauce and buns to make sandwiches.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William and Morrow, 1993.
• 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.

BBQ PULLED PORK SANDWICHES

Steps:

• Stud the roast with the cloves and rub with the Smokey BBQ Rub. Place the roast in a slow cooker and top with the onions. Cover the roast with 2 cups of water and slow cook for 8 to 10 hours. Remove the pork, discard the cloves and layer of fat, as well as any water and grease remaining in the pot. When the pork is cool enough to handle, use a fork or your hands to shred and pull the meat apart. Return the meat to the slow cooker along with the barbecue sauce. Heat for 1 to 2 hours. Serve on your favorite roll.
• Combine the granulated and brown sugars, chili powder, paprika, garlic powder, onion powder, pepper, salt, mustard and cayenne in a bowl and mix well. Store in an airtight container.

SLOW COOKED PORK ROAST WITH HOMEMADE BARBECUE SAUCE

Steps:

• 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!)
• 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, Bayou Blast, ground mustard, salt, crushed red pepper, black pepper and cayenne 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 heat to low and cook until the sauce has thickened and the flavors have come together, 15 to 20 minutes.
• Set aside to cool before serving.
• Sauce may be made up to one week in advance and refrigerated in an airtight, non-reactive container. (Makes 3 cups)
• Classic Coleslaw: In a bowl, combine the mayonnaise, mustard, brown sugar, vinegar, buttermilk, celery seeds, salt, pepper, and cayenne. Whisk well to dissolve the sugar.
• In a large bowl, combine the cabbage, bell pepper, carrot, onion, and parsley. Toss with the dressing until evenly coated. Adjust the seasoning to taste. Refrigerate until chilled, at least 2 hours and up to overnight, before serving.
• Plating / Assembly: Using two forks or your hands, shred the pork into bite-sized pieces. Serve with sauce and buns and coleslaw if desired.

PULLED PORK SANDWICHES WITH HOMEMADE BBQ SAUCE RECIPE - (4.6/5)

Steps:

• Step 1, Make the Creole Seasoning ("Bayou Blast") Set aside2 tsp of the seasoning for the BBQ sauce. Step 2 - Prepare the pork with a Weber: Remove the pork from the refrigerator and let it come to room temperature before proceeding. Season the roast well on all sides with the Essence, salt, and cayenne pepper. Prepare the briquettes using a "chimney". (I never use lighter fluid). Soak wood chips for 30 minutes, drain. Set one (or two) foil pans into the center of the grill. When the briquettes are white, pour onto one half of the weber, then set soaked chips on top of the coals. Place the seasoned pork above the pans (not on directly on the coals). Cover and open vent holes 3/4's (over the meat, opposite the coals). After one hour, the meat should begin to have a crust. Add more briquettes and chips. Every hour, add more briquettes (and chips, if desired) until cooked to 195F. We cooked a 4 pound pork shoulder butt and it was ready in about 4 1/2 hours. OVEN DIRECTIONS: Preheat oven to 300F. 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. The safest way to pull pork is to wear clean rubber gloves, simply grab the pork and pull. Or, you can use two forks to shred the pork. You can serve the pork several different ways. We prefer to let people add their own BBQ sauce and to decide if they want to stack the cole slaw on top or eat it on the side. Some people like to serve this between white bread and with a pickle-- I like to make homemade hamburger buns and add some BBQ sauce. The Weber technique imparts the most delicious smoky taste and make delicious "burn ends"-- the crunchy, crusty pork crust... so good!

EMERIL LAGASSE'S BARBECUED PULLED PORK SANDWICHES RECIPE

Steps:

• 1. Wet Mop Basting Sauce: The night before you cook the pork combine all the ingredients in a large bowl and whisk well 2. Refrigerate and let the flavors blend overnight 3. Barbecued Pulled Pork: Place the pork in a baking dish 4. In a bowl, combine the spices 5. Rub the seasoning evenly over the pork to coat 6. Cover with plastic and refrigerate at least 4 hours or overnight 7. Preheat oven 225 degrees 8. Bring the pork to room temperature and place in a roasting pan, fat side up 9. Slow cook in the oven, basting with the wet mop basting sauce every 45 min. until tender and the internal temp reaches 160 degrees 10. The cooking should take about 6-7 hours. Remove from the oven and let rest for 20 min. 11. With a knife and fork, pull the meat apart into small slices of chunks 12. Toss with the barbecue sauce, to taste, and divide amount the buns 13. Top with cole slaw 14. Barbecue sauce: in a bowl, combine all the ingredients and whisk well to dissolve the sugar 15. Place in squeeze bottle and dress the pulled pork to taste.

BBQ PULLED PORK SANDWICHES WITH HOMEMADE BBQ SAUCE

Steps:

• 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 Basting 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 to 30 minutes.
• With a knife and fork or two forks, pull the meat apart into small slices or chunks. Toss with the Barbecue Sauce, to taste, and divide among the hamburger buns. Top with the coleslaw. Serve with the pickles and additional Barbecue Sauce on the side.
• 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.
• Yield: 2 1/4 cups
• 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 sandwiches to taste.
• Yield: about 2 cups.

BBQ PULLED PORK SANDWICH

Steps:

• Combine coleslaw mix, pepperoncini peppers, red onion, mayonnaise, lemon juice, red wine vinegar, 1 tablespoon granulated garlic, Dijon mustard, white sugar, salt, 1/2 teaspoon granulated onion, and lemon pepper in a large bowl. Toss until well combined. Cover and refrigerate until ready to use.
• Preheat oven to 300 degrees F (150 degrees C).
• Combine kosher salt, black pepper, 2 tablespoons granulated garlic, 2 tablespoons granulated onion, 2 tablespoons brown sugar, 1 tablespoon cayenne pepper, nutmeg, allspice, and cinnamon together in a bowl.
• Place pork shoulder in a large roasting pan. Rub with 1/4 cup molasses on all sides and between any crevices. Sprinkle with kosher salt seasoning mixture and rub over all sides.
• Cover pan tightly with heavy-duty aluminum foil and roast pork in the preheated oven until tender and a thermometer inserted reaches 200 degrees F (95 degrees C), 3 to 4 hours. Transfer pork to a cutting board, reserving pan juice, and allow to cool slightly before pulling. Using two forks, shred the pork shoulder into bite-size pieces. Transfer meat to a large bowl and toss with some of the pan juices to keep it moist.
• Pour reserved pan juices into a large pot over medium heat. Add barbeque sauce, coffee, 1 tablespoon molasses, 1 tablespoon brown sugar, dry mustard, and a pinch of cayenne pepper. Bring to a simmer, reduce heat, and cook for 15 minutes. Add shredded pork and stir until warm, about 5 minutes.
• Fill each hoagie bun with pork mixture. Top with 1 to 2 cups coleslaw. Garnish with 1 tablespoon onion and 1 tablespoon jalapeno.