Ape's Pulled Pork recipe

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Ingredients

¼ (17 ounce) bottle creole butter and jalapeno injectable marinade (such as Tony Chachere's®)
½ (12 fluid ounce) can or bottle beer
¼ cup honey
¼ cup soy sauce
3 tablespoons Worcestershire sauce
1 marinade injector
1 (7 pound) pork shoulder roast
1 pinch Creole seasoning (such as Tony Chachere's®), or to taste
fresh ground black pepper to taste

Nutrition Info

223.6 calories
carbohydrate: 4.6 g
cholesterol: 62.5 mg
fat: 14.9 g
fiber: 0.1 g
protein: 16.4 g
saturatedFat: 5.5 g
servingSize: -
sodium: 393.6 mg
sugar: 3.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix creole butter and jalapeno marinade, beer, honey, soy sauce, and Worcestershire sauce in a large cup. Fill marinade injector with beer marinade. Place pork shoulder in a baking dish, inject with marinade. Cover and marinate in the refrigerator for 8 hours.

  2. Preheat oven to 225 degrees F (110 degrees C). Transfer pork to a large roasting pan and tightly cover with aluminum foil.

  3. Bake in the preheated oven until very tender, about 12 hours. Drain and discard about 3/4 the pork juices, shred pork.

Recipe Yield

20 servings

Recipe Note

After a few years of perfecting, here is everyone's favorite (that's had it) pulled pork recipe. I will give detailed instructions on the smoking/bbq version, and a shortcut that just uses the oven.

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