4th of July Pulled Pork

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!

• Preparation Time: 10 mins
• Cooking Time: 4 hr
• Total Time: 4 hr 10 mins
• Calories: 455 Calories

Ingredients

• ¼ teaspoon ground black pepper
• 1 ½ teaspoons white sugar
• ¼ teaspoon garlic powder
• ⅛ teaspoon ground cumin
• 1 tablespoon vegetable oil, or as needed
• ⅛ teaspoon dry mustard
• 1 ½ teaspoons smoked paprika
• 2 teaspoons dark brown sugar
• 1 (8 pound) pork butt, trimmed
• 18 cloves garlic
• 4 teaspoons Creole seasoning (such as Tony Chachere's®)
• 1⁄16 teaspoon ground ginger

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 4

Wrap the seared pork butt tightly in aluminum foil.

Step 5

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

Step 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.