4th of July Pulled Pork recipe

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Ingredients

1 (8 pound) pork butt, trimmed
18 cloves garlic
1 tablespoon vegetable oil, or as needed
4 teaspoons Creole seasoning (such as Tony Chachere's®)
2 teaspoons dark brown sugar
1 ½ teaspoons white sugar
1 ½ teaspoons smoked paprika
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
⅛ teaspoon dry mustard
⅛ teaspoon ground cumin
.063 teaspoon ground ginger

Nutrition Info

454.6 calories
carbohydrate: 4.1 g
cholesterol: 155.7 mg
fat: 29.6 g
fiber: 0.4 g
protein: 40.3 g
saturatedFat: 10.7 g
servingSize: -
sodium: 283.1 mg
sugar: 1.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cut rows of deep slits into both sides of pork butt using a sharp knife, insert a garlic clove into each slit. Rub vegetable oil over pork butt.

  2. Mix Creole seasoning, brown sugar, white sugar, paprika, garlic powder, black pepper, mustard, cumin, and ginger together in a bowl, coat pork butt with spice mixture. Wrap coated pork butt with aluminum foil and refrigerate for 8 hours to overnight.

  3. Heat an infrared turkey fryer or a large skillet over medium-high heat, remove aluminum foil from pork butt. Sear all sides of pork butt in the fryer or hot skillet until an internal temperature of 145 degrees F (63 degrees C) is reached, 1 to 1 1/2 hours.

  4. Wrap the seared pork butt tightly in aluminum foil.

  5. Preheat the roaster or oven to 265 degrees F (130 degrees C).

  6. Place wrapped pork butt in the preheated roaster or oven until pork is easily shredded, 3 to 4 hours. Remove pork butt from aluminum foil and pull meat apart.

Recipe Yield

10 servings

Recipe Note

I serve this to guests during the summer and is one of my favorites especially if feeding a crowd! I use the Smokin' Jack BBQ Sauce recipe on this site!

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