Crowd-Pleasin' Oven-Roasted Pulled Pork

1 pork shoulder roast aka Boston butt (6-8 lbs.) 

4 tsp. Emeril's Essence seasoning (sold in spice section or make your own using recipe below)

1 tsp. cayenne pepper

1 Tbsp. salt

Combine the Essence, cayenne, and salt and rub generously over all sides of the pork.  Put roast in a ziptop bag and refrigerate for several hours or overnight.

 Preheat oven to 325 degrees.  Place a rack in a large roasting pan and place the roast on the rack, fat side up.  Cover the roaster with heavy-duty aluminum foil and bake for 4 hours.

Remove the foil (carefully! so that you don't get a nasty steam burn) and continue to cook for an additional 2 hours.  Remove from the oven and separate the fat from the top (if desired--it tastes great, kinda like bacon, but obviously isn't very healthy).  Shred the meat using two forks.  Warm about 2 cups of your favorite barbecue sauce and mix with the pork so that it doesn't dry out.  My favorite BBQ sauce for this recipe is equal parts Jack Daniels Honey Smokehouse and Spicy Original.  The hickory sauce gives the illusion that the meat just came from the smoker, and the spicy original gives it a nice little kick.  Pile the pork into buns and serve with additional sauce on the side.  If you're serving a crowd, keep it warm in your slow cooker.


Essence Seasoning Mix:

2 1/2 Tbsp. paprika

2 Tbsp. salt

2 Tbsp. garlic powder

1 Tbsp. black pepper

2 Tbsp. onion powder

1 Tbsp. cayenne pepper

1 Tbsp. dried oregano

1 Tbsp. dried thyme

Combine all ingredients thoroughly.