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Popular Recipes 4th of July Pulled Pork

Trying to find recipes 4th of July Pulled Pork, the site provides recipes 4th of July Pulled Pork that an individual need Listed here are the dishes 4th of July Pulled Pork of which you need

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!"

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 1/2 teaspoons white sugar
  • 1 1/2 teaspoons smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon dry mustard
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon ground ginger

Instructions :

Prep : 10M Cook : 10M Ready in : 12H10M
  • 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.

Notes :

  • Find the recipe for Smokin' Jack BBQ Sauce.
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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