- 1/4 (17 ounce) bottle creole butter and jalapeno injectable marinade (such as Tony Chachere's®)
- 1/2 (12 fluid ounce) can or bottle beer
- 1/4 cup honey
- 1/4 cup soy sauce
- 3 tablespoons Worcestershire sauce
- 1 marinade injector
- 1 (7 pound) pork shoulder roast
- 1 pinch Creole seasoning (such as Tony Chachere's®), or to taste
- fresh ground black pepper to taste
- Mix creole butter and jalapeno marinade, beer, honey, soy sauce, and Worcestershire sauce in a large cup. Fill marinade injector with beer marinade. Place pork shoulder in a baking dish; inject with marinade. Cover and marinate in the refrigerator for 8 hours.
- Preheat oven to 225 degrees F (110 degrees C). Transfer pork to a large roasting pan and tightly cover with aluminum foil.
- Bake in the preheated oven until very tender, about 12 hours. Drain and discard about 3/4 the pork juices; shred pork.
04/13/2018
recipepes.com
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