4th Of July Pulled Pork Food

4TH OF JULY PULLED PORK

4th of July Pulled Pork image

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!

Provided by EPHESIS

Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes

Time 12h10m

Yield 10

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 454.6 calories, Carbohydrate 4.1 g, Cholesterol 155.7 mg, Fat 29.6 g, Fiber 0.4 g, Protein 40.3 g, SaturatedFat 10.7 g, Sodium 283.1 mg, Sugar 1.6 g

4TH OF JULY PULLED PORK

4th of July Pulled Pork image

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!

Provided by EPHESIS

Categories Pulled Pork

Time 12h10m

Yield 10

Number Of Ingredients 12

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
1⁄16 teaspoon ground ginger

Steps:

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.

Nutrition Facts : Calories 454.6 calories, Carbohydrate 4.1 g, Cholesterol 155.7 mg, Fat 29.6 g, Fiber 0.4 g, Protein 40.3 g, SaturatedFat 10.7 g, Sodium 283.1 mg, Sugar 1.6 g

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