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Barbecued Pulled Pork Sandwiches with Homemade BBQ Sauce, Cole Slaw

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Directions

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 fried pickles and additional Barbecue Sauce on the side.

For Essence (Emerils Creole Seasoning): Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup

For 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

For 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

For Cole Slaw: In a bowl, combine the mayonnaise, mustard, sugar, vinegar, buttermilk, celery seeds, salt, pepper, and cayenne, and whisk well to dissolve the sugar. In a large bowl, combine the remaining ingredients. Toss with the dressing until evenly coated. Adjust seasoning, to taste. Place in the refrigerator, covered, to chill slightly before serving. Yield: 8 servings Yield: 8 sandwiches Prep Time: 30 minutes Inactive Prep Time: 4 to 8 hours Cook Time: 7 hours Difficulty: Medium

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