Ingredients

• 1 (8 pound) pork butt, trimmed
• 18 cloves garlic
• 1 tablespoon vegetable oil
• 4 teaspoons Creole seasoning
• 2 teaspoons dark brown sugar
• 1 1/2 teaspoons white sugar
• 1 1/2 teaspoons smoked paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon dry mustard
• 1/8 teaspoon ground cumin
• 1/8 teaspoon ground ginger

Instructions

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 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. 
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.