4th of July Pulled Pork

4th of July Pulled Pork

Made  times

"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!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


12 h 10 m servings 455 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 455 kcal
  • 23%
  • Fat:
  • 29.6 g
  • 46%
  • Carbs:
  • 4.1g
  • 1%
  • Protein:
  • 40.3 g
  • 81%
  • Cholesterol:
  • 156 mg
  • 52%
  • Sodium:
  • 283 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.



Most helpful
Most positive
Least positive

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...

Other stories that may interest you