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



Step 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.

Step 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.

Step 3
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.

Step 4
Wrap the seared pork butt tightly in aluminum foil.

Step 5
Preheat the roaster or oven to 265 degrees F (130 degrees C).

Step 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.


Nutrition Facts

Per Serving: 455 calories; protein 40.3g; carbohydrates 4.1g; fat 29.6g; cholesterol 155.7mg; sodium 283.1mg.