4th of July Pulled Pork recipe
All Recipes Main Dish Recipes Pork Pulled Pork Recipes
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 caloriescarbohydrate: 4.1 gcholesterol: 155.7 mgfat: 29.6 gfiber: 0.4 gprotein: 40.3 gsaturatedFat: 10.7 gservingSize: -sodium: 283.1 mgsugar: 1.6 gtransFat: : -unsaturatedFat: : -
Directions 4th of July Pulled Pork
Directions
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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.
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.
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.
Wrap the seared pork butt tightly in aluminum foil.
Preheat the roaster or oven to 265 degrees F (130 degrees C).
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.