Pulled Pork Sandwiches

This is so easy and really good. I always make a half recipe of this--the full recipe is a LOT of food.

1 pork shoulder roast (Boston Butt or Picnic roast), 6-8 pounds
4 tsp Essence
1 TB salt
1 tsp cayenne pepper

BBQ sauce
Sandwich buns

Remove pork from the refrigerator and let it come to room temperature before proceeding. Preheat oven to 300 degrees.

Line a roasting pan with 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 foiland bake for 4 hours.

Remove foil from the roast and continue to bake until the roast is very tender and will fall 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. Using 2 forks (or your hands), shred the pork into bite-sized pieces. Toss with your favorite BBQ sauce and serve on buns.


Essence:
2 1/2 TB paprika
2 TB salt
2 TB garlic powder
1 TB black pepper
1 TB onion powder
1 TB cayenne pepper
1 TB dried oregano
1 TB dried thyme

Combine thoroughly. Store in an airtight container.

Recipe Source: Emeril Lagasse (http://www.foodtv.com/)