Cook: 4 hrs Additional: 8 hrs Total: 12 hrs 10 mins Prep: 10 mins Servings: 10 Yield: 10 servings
I serve this to guests in the summer and it’s one of my favorites, especially if I’m feeding the crowds! On this page I use the recipe for BBQ Smokin!
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
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.
Per Serving: 455 calories; protein 40.3g; carbohydrates 4.1g; fat 29.6g; cholesterol 155.7mg; sodium 283.1mg.