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4th of July Pulled Pork
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Prep Time:
10 minutes
Cook Time:
240 minutes
Total Time:
730 minutes
Impress a big crowd on Independence Day with flavorful garlic-infused pulled pork.
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
Instructions:
  • Using a sharp knife, make deep slits on both sides of the pork butt and insert a garlic clove into each slit. Rub vegetable oil all over the pork butt.
  • Combine Creole seasoning, brown sugar, white sugar, paprika, garlic powder, black pepper, mustard, cumin, and ginger in a bowl. Rub spice mixture all over the pork butt. Wrap the seasoned pork in aluminum foil and refrigerate for 8 hours or overnight.
  • Preheat an infrared turkey fryer or a large skillet over medium-high heat. Unwrap pork butt and sear all sides until it reaches an internal temperature of 145°F (63°C), about 1 to 1 1/2 hours.
  • Securely encase the seared pork butt in aluminum foil.
  • Preheat the oven to 265°F (130°C).
  • Cook the wrapped pork butt in the preheated roaster or oven until it's easily shreddable, which should take around 3 to 4 hours. Unwrap the pork butt from the aluminum foil and shred the meat.

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