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4th of July Pulled Pork

4th of July Pulled Pork

  • Prep

    10 m
  • Cook

    4 h
  • Ready In

    12 h 10 m
EPHESIS

EPHESIS

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

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  • 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

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.
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Reviews

LindaT
1

LindaT

7/7/2013

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 threw in crockpot. The meat was tender and shredded up nicely, but it did need a sauce..

linda2d
1

linda2d

7/5/2013

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 dominant. I rubbed a 2 lb pork loin, wrapped it and froze it. Perhaps this gave it more flavor than just overnight sitting. We wrapped in foil and grilled indirectly over med. hot coals as is our usual method. It was drier than usual, (I realize the loin is drier but it's what I use for pulled/shredded pork) but the flavor was good and it came through to add to the sauce, which doesn't usually happen. I will try this again, especially the rub.

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