Unwrap the pork and rinse it, rubbing along the bone to make sure any stray bone particles are all gone. Pat the pork with a paper towel. Then lightly sprinkle the pork all over with meat tenderizer and pierce it with a fork.
Next take the Emeril’s Essence and rub it all over the pork. Do the same with the dry mustard.
If you have a heat diffuser place it on the stovetop and place a large, heavy pot on top. (This helps the meat cook more evenly and not burn.) Heat the canola oil and cook the onion until lightly browned. Remove onion from the pot and set it aside.
Add an additional ½ Tbsp. of oil to the pan and place the pork in, browning it on all sides. Put the lightly browned onion back in the pot and pour in two cups of chicken broth. Add the Worcestershire Sauce to the liquid and stir to combine. Turn the heat to low and cover the pan. Turn the pork every 20 minutes or so until tender enough to fall from the bone and pull apart. To shorten the cooking time, cut the pork into smaller pieces.
Once tender and falling apart shred the pork and serve hot with barbecue sauce (I love Sweet Baby Rays or Bull's-Eye) on Hawaiian rolls or whole wheat buns.
If you make it ahead, and want a slightly "healthier "option,you can chill it in the refrigerator, then scrape the fat out of the pan, reheat and serve it later.
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