Pork Shoulder

Recipe Ingredients

2		Pork butts - (abt 2 to 4 lbs ea) - untrimmed
		Salt - to taste
		Freshly-ground black pepper - to taste
		Emeril's Essence - see * Note
		Sauce
4		Ketchup - (14 oz ea)
1 cup	237ml	Molasses
1/2 cup	118ml	Worcestershire sauce
4 oz	113g	Soy sauce
4 oz	113g	Sesame oil
1/2 cup	46g / 1.6oz	Minced ginger
1 tablespoon	15ml	Chopped garlic
1 tablespoon	15ml	Chili powder
1 tablespoon	15ml	Onion powder
1 cup	160g / 5.6oz	Brown sugar

Recipe Instructions

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

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

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.

This recipe yields ?? servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A57 broadcast 07-07-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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