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["Preheat the oven to 400 degrees F.", "Season the pork well on all sides with salt and pepper.", "Combine the 1/4 cup of Essence and olive oil in a small bowl to make a paste, then rub the paste all over the pork.", "Place the pork, fat side up, on a rack in a small roasting pan and roast for 30 minutes.", "Reduce the oven temperature to 250 degrees F and continue to cook the pork until very tender and easily shredded, 5 to 5 1/2 hours longer.", "Remove the pork from the oven and set aside to cool briefly.", "Remove the excess fat from the outside of the roast and discard.", "Using 2 forks or your hands, pull the pork into shredded, bite-size pieces.", "Place in a mixing bowl and toss with the remaining 2 tablespoons of Essence.", "Set aside to cool completely before assembling the spring rolls.", "Prepare the rice paper wrappers according to package directions and cover with a damp paper towel.", "Set aside.", "Prepare the rice vermicelli according to package directions and refresh under cool running water.", "Drain well, then transfer to a bowl and toss with the Satsuma juice, sesame oil, and grated ginger.", "Set aside.", "Assemble all remaining ingredients.", "Prepare the spring rolls, 1 at a time, by placing some of the vermicelli down the center of the wrapper.", "Place a few pieces each of the shredded pork, red bell pepper, cucumber, green onion, carrot, romaine, mint leaves, basil leaves, and cilantro leaves all in a line down the center of the wrapper over the top of the vermicelli.", "Carefully roll the spring roll, folding in both ends first and then rolling up burrito-fashion, to accommodate all of the filling ingredients.", "Place on a clean, dry plate while you assemble the remaining spring rolls.", "When ready to serve, cut the spring rolls in half or in quarters, on the diagonal, and serve with a small bowl of the Satsuma-Honey Mustard Dipping Sauce.", "Chef's Note: Leftover pulled pork makes great sandwiches, especially when mixed with your favorite barbecue sauce, and also makes a nice addition to soup, stew, or gumbo.", "Combine all ingredients thoroughly.", "Yield: 2/3 cup", "Recipe from ""New New Orleans Cooking"
