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Popular Recipes 4th of July Pulled Pork

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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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