1 pork shoulder roast (Boston Butt or Picnic roast), about 6 to 8 pounds
4 teaspoons Emeril's Original Essence
1 tablespoon salt
1 teaspoon cayenne pepper
Homemade Barbecue Sauce, recipe follows
10-12 Sandwich Buns, for serving
Classic Coleslaw, for serving, recipe follows
4 tablespoons unsalted butter
1 1/2 cups finely chopped onions
6 cloves garlic, finely chopped
2 1/4 teaspoons sweet paprika
2 teaspoons Emeril's Bayou Blast
2 teaspoons ground mustard
1 1/4 teaspoons salt
1/2 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
One 6-ounce can tomato paste
1 1/2 cups water
3/4 cup cider vinegar
6 tablespoons dark brown sugar
3/4 cup mayonnaise, homemade or store-bought
1/4 cup Dijon mustard
1/4 cup packed light brown sugar
3 tablespoons cider vinegar
2 tablespoons buttermilk
4 teaspoons celery seeds
1 teaspoon salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1/8 teaspoon cayenne pepper
3 cups shredded green cabbage (about 1/2 head)
3 cups shredded red cabbage (about 1/2 head)
1 yellow bell pepper, finely diced
1 large carrot, shredded
1/2 cup grated yellow onion
1/4 cup minced fresh parsley leaves
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