Name: 4th of July Pulled Pork
Prep time: 10 min
Cook time: 10 min
Yield: 10
Ingredients: Pork butt, trimmed - 1 (8 pound); Garlic - 18 cloves; Vegetable oil, or as needed - 1 tablespoon; Creole seasoning (such as Tony Chachere's®) - 4 teaspoons; Dark brown sugar - 2 teaspoons; White sugar - 1 ½ teaspoons; Smoked paprika - 1 ½ teaspoons; Garlic powder - ¼ teaspoon; Ground black pepper - ¼ teaspoon; Dry mustard - ⅛ teaspoon; Ground cumin - ⅛ teaspoon; Ground ginger - 1⁄16 teaspoon

Ingredients for - 4th of July Pulled Pork

1. Pork butt, trimmed 1 (8 pound)

2. Garlic 18 cloves

3. Vegetable oil, or as needed 1 tablespoon

4. Creole seasoning (such as Tony Chachere's®) 4 teaspoons

5. Dark brown sugar 2 teaspoons

6. White sugar 1 ½ teaspoons

7. Smoked paprika 1 ½ teaspoons

8. Garlic powder ¼ teaspoon

9. Ground black pepper ¼ teaspoon

10. Dry mustard ⅛ teaspoon

11. Ground cumin ⅛ teaspoon

12. Ground ginger 1⁄16 teaspoon

How to cook deliciously - 4th of July Pulled Pork

1 . Stage

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 . Stage

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 . Stage

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 . Stage

Wrap the seared pork butt tightly in aluminum foil.

5 . Stage

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

6 . Stage

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.