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pulled-pork-poboy-recipe- tony chachere

 

 

Roasted Garlic & Herb Pulled Pork Poboys

1 trimmed, boneless pork butt roast
Tony Chachere’s Roasted Garlic & Herb Injectable Marinade
Tony Chachere’s Creole Seasoning
Poboy French Bread
Grilled Onions
 
Prepare roast by injecting meat with 1-1.5 oz. per pound of total weight. Place in roasting pan.  Season outside of roast generously with seasoning. Cover. Bake at 350 for approximately 30 minutes per pound roast. Remove from oven and let rest for 30 minutes. Slice roast and return to drippings. Keep warm in oven until ready to serve. Serve on Poboy bread and top with Tony Chachere's Bar-B-Que Sandwich Sauce and grilled onions.