Sam - sure -- share away!
Meg - the recipes for Emeril's Bam! spice blends are available on line... I won't buy his product, but I do make my own Bam! spice when I need to.
(Hawaiian style BBQ, Sam Choy technique)
3-5 lb Pork Putt - NOT shoulder
Hawaiian Sea Salt, Kosher Salt or other large grain salt
Banana Leaf or Ti (not Tea) leaves from a florist shop
Dissolve 2 bouillon cubes in a quart of water
Pre-heat oven to 250F. Yep 250, not 350. That low.
With a sharp knife, slash the pork butt in a diamond pattern (like you see on a big ham). Measure one Tablespoon of Liquid smoke per pound of meat, and rub it all over the butt. Measure 1 teaspoon of salt per pound of meat and rub that all over the butt.
Wrap the meat in the leaves (if you have them, otherwise, do without), and place in a fairly close fitting covered casserole or Dutch oven. Add bouillon water to half way up the meat, cover and bake for 1 hour per pound of meat. Remove, discard leaves if you used them, reserve the liquid. Pull the meat apart with a pair of forks, discarding any large pieces of fat that might remain. Put the pulled pork in a large bowl and pour the reserved liquid over everything - it will soak up the liquid.
If you want barbecue sauce, add it to each serving or sandwich, don't smother the shredded pork in it. Serve on a bun with cole slaw if you like, with fried okra or French fries on the side