4th of July Pulled Pork

4th of July - Holidays and Events

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!

Brief

Prep 10 mins

Cook: 4hrs

Additional: 8hrs

Total: 12hrs10 mins

Servings: 10

Yield: 10 servings

4th of July 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 ½ teaspoons white sugar

1 ½ teaspoons smoked paprika

¼ teaspoon garlic powder

¼ teaspoon ground black pepper

⅛ teaspoon dry mustard

⅛ teaspoon ground cumin

.063 teaspoon ground ginger

Triple Berry Crisp

Holidays and Events

Directions

Step 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.

Step 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.

Step 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.

Step 4

Wrap the seared pork butt tightly in aluminum foil.

Step 5

Preheat the roaster or oven to 265 degrees F (130 degrees C).

Step 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.

Nutritional Information

4th of July Pulled Pork

Servings Per Recipe:10

Calories: 454.6

% Daily Value *

Protein: 40.3g 81%

Carbohydrates: 4.1g 1%

Dietary Fiber: 0.4g 1%

Sugars: 1.6g

Fat: 29.6g 46%

Saturated Fat: 10.7g 53%

Cholesterol: 155.7mg 52%

Vitamin A Iu: 194.1IU 4%

Niacin Equivalents: 13.2mg 102%

Vitamin B6: 0.8mg 50%

Vitamin C: 2mg 3%

Folate: 0.5mcg

Calcium: 53.1mg 5%

Iron: 3mg 17%

Magnesium: 38.9mg 14%

Potassium: 529.4mg 15%

Sodium: 283.1mg 11%

Thiamin: 1.1mg 108%

Calories From Fat: 266.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.