RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2025
| View Recipe |
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| Recipe Name: |
Pork Shoulder |
| Source: |
Emeril Lagasse of Emeril's - New Orleans, LA |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Pork |
Kosher: |
No |
| Ethnicity: |
Creole |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
8.00
Hours |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$2.39
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 to taste salt and pepper
0.5 Cup worcestershire sauce
0.5 Cup oil, sesame, dark
0.5 Cup ginger root minced
1 Tablespoon onion powder
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Directions:
Prepare the coals for the grill. The coals should be lit on one side of the covered grill.
In a food processor, combine the ketchup, molasses, worcestershire, soy sauce, sesame oil, ginger, garlic, chili powder, onion pwder and brown sugar and puree until smooth. Season the mixture with salt and pepper. Season the butts with salt, pepper and bayou blast.
Coat the butts with sauce and baste every 45 minutes throughout cookihg. 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 but for 6 to 8 hours, or until the meat is very tender. |
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Bayou Blast
(Add to shopping list) :
2 Tablespoons garlic powder
1 Tablespoon pepper, black
1 Tablespoon onion powder
1 Tablespoon pepper, cayenne
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Directions:
Combine all ingredients thoroughly. Store in an airtight container.
Yields 2/3 cup |
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| Nutrition per Serving: |
| Calories: |
662 |
Total Carbs: |
51.5 |
Net Carbs: |
0.0 |
| Cholesterol: |
112.0 |
Fat: |
31.5 |
Protein: |
41.35 |
| Fiber: |
1.21 |
Sodium: |
885.58 |
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