This recipe was adapted from one by Emeril Lagasse who took devised by Paul Martory, who is a New Orleans firefighter. It’s a recipe that he makes for the firehouse crew!  I adapted it some more.  The recipe says it serves 4 which might be for firefighters, but it serves 8-10 at our house, especially given that my adaptation is to pull the pork and serve it on sandwiches.

Prep Time:5 min

Cook Time:1 hr 30 min


  • 6 pounds country style pork ribs
  • 1/2 cup liquid crab boil
  • 1 head garlic, cut in 2 pieces
  • 2 ribs celery, cut into 3-inch lengths
  • 1 large onion, quartered
  • 2 carrots, washed, ends trimmed, and quartered
  • 3 bay leaves
  • 2 tablespoons salt
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon whole black peppercorns


In a large pot, combine all the rib ingredients and enough water to cover by 1-inch (about 12 cups) and bring to a boil over high heat. Reduce heat to a slow boil, cover the pot, and cook for 1 1/4 hours, or until ribs are very tender when pierced with a fork.

Remove the pork, reserving about 1 cup of the liquid.  Shred the pork.  Coat shredded pork with enough sauce to keep it moist but not wet.  Add your favorite store bought BBQ sauce (ours is Blues Hog) or home made BBQ sauce and serve on buns.  Goes great with sides of coleslaw and green chile corn.