For an even deeper flavor, consider adding a splash of apple cider vinegar or a touch of liquid smoke to the spice mixture. If you don't have an infrared turkey fryer, a cast-iron skillet works wonderfully for searing. The internal temperature is key! Use a meat thermometer to ensure the pork is cooked to perfection and easily shreddable. Serve the pulled pork on toasted brioche buns with your favorite coleslaw and BBQ sauce for a truly memorable meal.
4th of July Pulled Pork
-
PREP TIME10 mins
-
COOK TIME4 hrs
-
TOTAL TIME12 hrs 10 mins
-
SERVING10 People
-
VIEWS9
Celebrate summer gatherings with this incredibly flavorful and tender pulled pork. Perfect for feeding a crowd, this recipe infuses a classic cut with a symphony of spices and aromatics, slow-cooked to mouthwatering perfection. Consider using your favorite BBQ sauce to make it even more delicious!
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate4 g
-
Cholesterol156 mg
-
Fiber0 g
-
Protein40 g
-
Saturated Fat11 g
-
Sodium283 mg
-
Sugar2 g
-
Fat30 g
-
Unsaturated Fat0 g
Follow The Directions
01
Step
15 mins
Prepare the Pork: Using a sharp knife, cut deep slits into both sides of the pork butt. Insert a garlic clove into each slit. (Prep time: 15 minutes)
02
Step
10 mins
Season the Pork: Rub vegetable oil evenly over the pork butt. In a bowl, combine Creole seasoning, brown sugar, white sugar, smoked paprika, garlic powder, black pepper, dry mustard, cumin, and ginger. Coat the pork butt thoroughly with this spice mixture. (Prep time: 10 minutes)
03
Step
8 hrs
Marinate: Wrap the coated pork butt tightly in aluminum foil and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld. (Marinating time: 8-24 hours)
04
Step
1 hrs 15 mins
Sear the Pork: Heat an infrared turkey fryer or a large skillet over medium-high heat. Remove the aluminum foil from the pork butt. Sear all sides of the pork butt until an internal temperature of 145 degrees F (63 degrees C) is reached. This should take approximately 1 to 1 1/2 hours, developing a rich, flavorful crust. (Cook time: 60-90 minutes)
05
Step
5 mins
Slow Cook: Wrap the seared pork butt tightly in fresh aluminum foil.
06
Step
3 hrs 30 mins
Bake: Preheat your roaster or oven to 265 degrees F (130 degrees C). Place the wrapped pork butt in the preheated roaster or oven. Cook until the pork is easily shredded with a fork, approximately 3 to 4 hours. (Cook time: 3-4 hours)
07
Step
5 mins
Shred and Serve: Remove the pork butt from the aluminum foil. Use two forks to pull the meat apart into tender shreds. Serve immediately.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Nat Baumbach
Jun 30, 2025So easy to follow and the results were amazing! Thank you for sharing this recipe.
Skye Wolff
Jun 27, 2025I made this for a family barbecue, and everyone raved about it. Will definitely make it again!
Jade Kuvalis
Jun 24, 2025This recipe is a game-changer! The spice blend is perfect, and the pork was so tender.
Giovani Spinka
Jun 16, 2025The searing step really adds a depth of flavor. Don't skip it!