- 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
- 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 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.
- Wrap the seared pork butt tightly in aluminum foil.
- Preheat the roaster or oven to 265 degrees.
- 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.