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4th of July Pulled Pork

Rated as 3.67 out of 5 Stars
23

"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!"
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Ingredients

12 h 10 m servings 455
Original recipe yields 10 servings

Directions

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  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.
  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.
  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.
  4. Wrap the seared pork butt tightly in aluminum foil.
  5. Preheat the roaster or oven to 265 degrees F (130 degrees C).
  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.

Footnotes

  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 455 calories; 29.6 4.1 40.3 156 283 Full nutrition

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Reviews

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I didn't find the seasonings penetrated the meat very much. To be fair the day I was going to make this it got way too hot so I didn't sear this for an hour and a half or cook in the oven.. I t...

This does not scale down well so I recommend making the full amount of rub and saving the extra. That being said, this had more flavor than any rub I've ever tried but the garlic was very domina...