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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 10 |
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I serve this to guests during the summer and is one of my favorites especially if feeding a crowd! I use Smokin' Jacks homemade BBQ sauce 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 |
Directions:
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.
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.
3. Heat an infrared turkey fryer or a large skillet over medium-high heat; remove aluminum foil from pork butt. Seer 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.
4. Wrap the seared pork butt tightly in aluminum foil.
5. Preheat the roaster or oven to 265 degrees F (130 degrees C).
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.
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