Ingredients
10
10 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 10 servings
- Calories: 455
- Carbohydrate: 4g
- Fat: 30g
- Fiber: 0g
- Protein: 40g
- Sugar: 2g
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