4th of July Pulled Pork

4th of July Pulled Pork

2
EPHESIS 2

"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!"

Ingredients

12 h 10 m servings 455 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 455 kcal
  • 23%
  • Fat:
  • 29.6 g
  • 46%
  • Carbs:
  • 4.1g
  • 1%
  • Protein:
  • 40.3 g
  • 81%
  • Cholesterol:
  • 156 mg
  • 52%
  • Sodium:
  • 283 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  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.

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Reviews

2
  1. 3 Ratings

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I didn't find the seasonings penetrated the meat very much. To be fair the day I was going to make this it got way too hot so I didn't sear this for an hour and a half or cook in the oven.. I t...

This does not scale down well so I recommend making the full amount of rub and saving the extra. That being said, this had more flavor than any rub I've ever tried but the garlic was very domina...