Lite Creole Seasoning 
Creole Butter & Jalapeno Marinade 
Blackened Chicken Thigh Skewers
These blackened chicken thighs by @MyDiaryOfUs are seasoned with Tony Chachere’s for that perfect kick and…
Get RecipeThis crave-worthy recipe by @grillnation is ready to be the star of your summer cookouts! Grab your ingredients and get ready to pour your heart and soul into this one!
Ingredients
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8 pound pork butt
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1 pack flour tortilla (corn is optional)
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1/4 cup raw white onions, diced
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1/4 chopped cilantro
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1 cup shredded Oaxaca cheese
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2 limes, wedged for juicing
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2 tablespoons Tony’s Lite creole seasoning
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1 tablespoon brown sugar
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2 teaspoons garlic powder
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1 teaspoon onion powder
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1 bottle Tony’s butter jalapeño injectable marinade
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2 cups water
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1 cup beef broth
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Cajun Dipping Sauce:
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1 cup mayonnaise
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2 tablespoons ketchup
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2 teaspoons Worcestershire sauce
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Fresh lemon juice
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1-2 teaspoons Tony’s Chachere’s Lite Creole Seasoning
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1 teaspoon each, garlic powder and onion powder
- Clear
Directions
- Prepare the pork butts by injecting them 2-12 hours prior to smoking with Butter Jalapeño Injection from Tony’s. Season with Lite Creole Seasoning, brown sugar and with the garlic and onion mixture.
- Place on the smoker with drip pan under the pork butts. Smoke at 215 degrees for 8-10 hours.
- When pork is 165, remove and place in aluminum foil pan with water and beef broth. Cover with foil and place back into the smoker. Smoke until pork is probe tender (about 3-4 more hours).
- Remove the pork butt and rest in a cooler for 2-3 hours.
- Make the cajun dipping sauce by mixing mayo, ketchup, Worcestershire sauce, fresh lemon, Tony’s lite creole seasoning, garlic powder and onion powder. Place in the fridge.
- Shred the pork and keep warm, fire up the griddle and add tortillas. Toast one side and flip, add Oaxaca cheese and the pulled pork. Close the taco and remove once it’s crispy and cheese has melted.
- Top with fresh chopped white onion, cilantro and lime juice.
- You can add the cajun dipping sauce or dip taco’s into sauce. Enjoy!
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