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Pork Shoulder

  • 1serving

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, C, P
MineralsCopper, Natrium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 Pork butts - (abt 2 to 4 lbs ea) - untrimmed

  2. Salt - to taste

  3. Freshly-ground black pepper - to taste

  4. Emeril's Essence - seeNote

  5. Sauce

  6. 4 Ketchup - (14 oz ea)

  7. 1 cup 237ml Molasses

  8. 1/2 cup 118ml Worcestershire sauce

  9. 4 oz 113g Soy sauce

  10. 4 oz 113g Sesame oil

  11. 1/2 cup 46g / 1.6oz Minced ginger

  12. 1 tablespoon 15ml Chopped garlic

  13. 1 tablespoon 15ml Chili powder

  14. 1 tablespoon 15ml Onion powder

  15. 1 cup 160g / 5.6oz Brown sugar

Instructions Jump to Ingredients ↑

  1. * Note: See the "Emeril's Essence Information" recipe which is included in this collection.

  2. Prepare the coals for the grill. The coals should be lit on one side of the covered grill.

  3. In a food processor, combine the sauce ingredients and puree until smooth. Season the mixture with salt and pepper. Season the butts with salt, pepper and Emeril's Essence. Coat the butts with sauce and baste every 45 minutes throughout cooking. After the coals are ready, about 45 minutes, place the butts on the grill. The butts should not be over any exposed flame. Cover the grill and vent slightly. Slow cook the butt for 6 to 8 hours, or until the meat is very tender.

  4. This recipe yields ?? servings.

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