From Pflugerville resident Joanna Sanchez: “This recipe in various versions has been a summer favorite in my family for generations.”
Makes: 10 servings
Ingredients
· 1 8-pound pork butt, trimmed
· 18 cloves garlic
· 1 tablespoon vegetable oil, or as needed
· 4 teaspoons Creole seasoning
· 2 teaspoons dark brown sugar
· 1 ½ teaspoons white sugar
· 1 ½ teaspoons smoked paprika
· ¼ teaspoon garlic powder
· ¼ teaspoon Watkins ground black pepper
· ⅛ teaspoon dry mustard
· ⅛ teaspoon ground cumin
· 1⁄16 teaspoon ground ginger
Directions
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.
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.
Heat a large skillet over medium-high heat, and sear all sides of pork butt until an internal temperature of 145 degrees F is reached, 1 to 1 1/2 hours. Wrap the seared pork butt tightly in aluminum foil again, and bake at 265 degrees F for 3-4 hours, until meat can be easily shredded.
Serve with your choice of barbeque sauce.