Barbecued Pulled Pork Sandwiches with Homemade BBQ Sauce, Cole Slaw, and Fried Pickles (Emeril Lagasse) Recipe

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Barbecued Pulled Pork Sandwiches with Homemade BBQ Sauce, Cole Slaw, and Fried Pickles (Emeril Lagasse)
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  1. Place the pork in a baking dish. In a bowl, combine the sugar, Essence, salt, cumin, paprika, pepper, and cayenne. Rub the seasoning evenly over the pork to coat. Cover with plastic and refrigerate at least 4 hours or overnight.
  2. Preheat an oven or smoker to 225 degrees F.
  3. Bring the pork to room temperature and place in a roasting pan, fat side up. 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. (The cooking should take about 6 to 7 hours.) Remove from the oven and let rest for 20 to 30 minutes.
  4. With a knife and fork or two forks, pull the meat apart into small slices or chunks. Toss with the barbecue sauce, to taste, and divide among the hamburger buns. Top with the coleslaw. Serve with the fried pickles and additional Barbecue Sauce on the side.
  5. Essence (Emeril's Creole Seasoning):
  6. Combine all ingredients thoroughly and store in an airtight jar or container.
  7. Yield: about 2/3 cup
  8. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  9. Wet Mop Basting Sauce:
  10. The night before you cook the pork, combine all the ingredients in a large bowl and whisk well. Refrigerate and let the flavors blend overnight.
  11. Yield: 2 1/4 cups
  12. Barbecue Sauce:
  13. In a bowl, combine all the ingredients and whisk well to dissolve the sugar. Place in a squeeze bottle and dress the pulled pork sandwiches to taste.
  14. Yield: about 2 cups
  15. Fried Pickles:
  16. Drain the pickles in a colander, then spread on paper towels to drain completely.
  17. Combine the buttermilk and hot sauce in a bowl. In a separate bowl, combine the flour, cornmeal, and 2 tablespoons of Essence.
  18. Heat the oil in a medium pot to 350 degrees F.
  19. Submerge the pickles in batches in the buttermilk, then dip into the flour mixture, tossing to evenly coat. Shake in a strainer to remove any excess batter. Add to the oil in batches, turning, until golden brown and crisp, about 2 minutes. Drain on paper towels, and season with Essence and salt, to taste. Repeat with the remaining ingredients.
  20. Serve hot.
  21. Yield: about 6 servings
  22. Cole Slaw:
  23. In a bowl, combine the mayonnaise, mustard, sugar, vinegar, buttermilk, celery seeds, salt, pepper, and cayenne, and whisk well to dissolve the sugar.
  24. In a large bowl, combine the remaining ingredients. Toss with the dressing until evenly coated. Adjust seasoning, to taste. Place in the refrigerator, covered, to chill slightly before serving.
  25. Yield: 8 servings
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1448.69 Kcal (6065 kJ)
Calories from fat 570.27 Kcal
% Daily Value*
Total Fat 63.36g 97%
Cholesterol 153.5mg 51%
Sodium 5368.58mg 224%
Potassium 2048.14mg 44%
Total Carbs 155.95g 52%
Sugars 28.03g 112%
Dietary Fiber 14.06g 56%
Protein 62.58g 125%
Vitamin C 68.3mg 114%
Vitamin A 0.5mg 18%
Iron 15.3mg 85%
Calcium 255.5mg 26%
Amount Per 100 g
Calories 182.34 Kcal (763 kJ)
Calories from fat 71.78 Kcal
% Daily Value*
Total Fat 7.98g 97%
Cholesterol 19.32mg 51%
Sodium 675.7mg 224%
Potassium 257.78mg 44%
Total Carbs 19.63g 52%
Sugars 3.53g 112%
Dietary Fiber 1.77g 56%
Protein 7.88g 125%
Vitamin C 8.6mg 114%
Vitamin A 0.1mg 18%
Iron 1.9mg 85%
Calcium 32.2mg 26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 33.5
  • 38

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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