20 servingsPrep Time
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.
Calories: 224 kcal
Carbohydrates: 4.6 g
Cholesterol: 63 mg
Fat: 14.9 g
Fiber: 0.1 g
Protein: 16.4 g
Sodium: 394 mg