4Th Of July Pulled Pork
Serves: 6
Meagan Lindgren
1 January 1970
Based on User reviews:
43
Spice
55
Sweetness
65
Sourness
45
mins
Prep time (avg)
6.8
Difficulty
Ingredients:
3630 g
Pork (butt, trimmed)18 cloves
Garlic1 tbsp
Vegetable Oil (or as needed)2 tsps
Dark Brown Sugar1.5 tsps
White Sugar1.5 tsps
Paprika (smoked)1 tsp
Garlic Powder1 tsp
Ground Black Pepper1 tsp
Dry Mustard1 tsp
Ground Cumin1 tsp
Ground GingerDirections:
1
Cut rows of deep slits into both sides of pork butt using a sharp knife; insert a garlic clove into each slit
2
Rub vegetable oil over pork butt
3
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
4
Wrap coated pork butt with aluminum foil and refrigerate for 8 hours to overnight
5
Heat an infrared turkey fryer or a large skillet over medium-high heat; remove aluminum foil from pork butt
6
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
7
Wrap the seared pork butt tightly in aluminum foil
8
Preheat the roaster or oven to 265 degrees F (130 degrees C)
9
Place wrapped pork butt in the preheated roaster or oven until pork is easily shredded, 3 to 4 hours
10
Remove pork butt from aluminum foil and pull meat apart