Emeril Lagasse's Barbecued Pulled Pork Sandwiches

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I saw this on Emeril Live and it looked so good I decided I had to try it. Since I live alone, I'll have to wait for my next big BBQ to try it out.”

Ingredients Nutrition


  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 or smoker to 225 degrees F.
  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 minutes, until tender and the internal temperature reaches 160 degrees F.
  10. (The cooking should take about 6- 7 hours.) Remove from the oven and let rest for 20 minutes.
  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 among the buns.
  13. Top with Emeril's cole slaw.
  14. Barbecue Sauce: In a bowl, combine all the ingredients and whisk well to dissolve the sugar.
  15. Place in a squeeze bottle and dress the pulled pork to taste.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a