Creole Butter & Jalapeno Marinade 
Original Creole Seasoning 
Jalapeño Butter Pork Butt
This Smoked Pork Butt by @FirehouseGrub is cooked low and slow, and falls right off the…
Get RecipeIngredients
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pork butt
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Tony Chachere’s Original Creole Seasoning
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Tony Chachere’s Butter & Jalapeño Injectable Marinade
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mustard (to use as a binder)
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1/4 cup apple cider vinegar mixed with 3/4 of a cup of water
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1 can Dr. Pepper or Coca-Cola
- Clear
Directions
- Trim pork shoulder if needed. Score the fat cap. Turn 90 degrees and score again so that you have little squares on top.
- Drizzle a little mustard over the pork shoulder and rub it in until evenly coated.
- Season all sides liberally with Tony Chachere’s Original Creole Seasoning.
- Inject pork butt with Tony Chachere’s Butter & Jalapeño Marinade.
- Preheat smoker to 225-250ºF.
- Once the smoker reaches temperature, place the pork shoulder on and smoke untouched for 3 hours.
- At the 3-hour mark, spritz the pork shoulder with a water and apple cider vinegar mixture. Repeat every 45-60 minutes until the internal temperature reaches 165ºF and the bark has set.
- Remove pork shoulder and place it in a metal tray. Pour the soda over the pork shoulder. Cover with foil and return to the smoker.
- Continue smoking until the internal temp reaches 203-205ºF. Remove from the smoker and shred!
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