4th of July Pulled Pork

Name: 4th of July Pulled Pork
Prep time: 10 min
Cook time: 240 min
Total time: 730 min
Yield: ['10', '10 servings']
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; 1.5 teaspoons white sugar; 1.5 teaspoons smoked paprika; 0.25 teaspoon garlic powder; 0.25 teaspoon ground black pepper; 0.125 teaspoon dry mustard; 0.125 teaspoon ground cumin; 0.0625 teaspoon ground ginger

3.70 (3)

⏱ 730 mins 🍽 ['10', '10 servings'] 🏷 Main course

This recipe is perfect for feeding a gathering on Independence Day. A pork butt is studded with garlic cloves, coated in a homemade Creole spice rub, and left to marinate. It is then seared until it reaches a safe internal temperature before being wrapped and slow-roasted until it becomes wonderfully tender and easy to pull apart. The process takes about 12 hours in total, resulting in a delicious centrepiece for your dinner table.

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
1.5 teaspoons white sugar
1.5 teaspoons smoked paprika
0.25 teaspoon garlic powder
0.25 teaspoon ground black pepper
0.125 teaspoon dry mustard
0.125 teaspoon ground cumin
0.0625 teaspoon ground ginger

Method

Use a sharp knife to create deep slits across all sides of the pork butt, placing one garlic clove into every slit. Apply vegetable oil all over the meat.
Combine the Creole seasoning, dark brown sugar, white sugar, smoked paprika, garlic powder, black pepper, dry mustard, cumin, and ginger in a bowl. Cover the pork butt completely with this spice mixture. Encase the coated pork in aluminium foil and place it in the refrigerator for 8 hours to overnight.
Warm an infrared turkey fryer or a large skillet. Take the pork butt out of its foil. Sear every side of the pork in the fryer or hot skillet until its internal temperature is 145 degrees F (63 degrees C), which should take 1 to 1 1/2 hours.
Securely wrap the seared pork butt in aluminium foil.
Set your roaster or oven to heat to 265 degrees F (130 degrees C).
Put the wrapped pork butt into the preheated roaster or oven and cook until the meat shreds effortlessly, for 3 to 4 hours. Take the pork from the foil and pull the meat apart into strands.

Nutrition (per serving)

Calories455 kcal

Fat30 g

Sugars2 g

Protein40 g

Sodium283 mg

Recipe details

CategoryMain course

AuthorEPHESIS