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“8 Hour” Louisiana Jalapeño Lime Pulled Pork

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Ingredients

• 1 8-10 lb  Pork Butt
• 6 tbsp  Cajun Injector Cajun Shake
• 1 12 oz  Louisiana Jalapeño Lime Wing Sauce
• 1   Cajun Injector Marinade Injector
• 3 tbsp  Louisiana Gold Jalapeño Hot Sauce
• 1 8 oz  can beef broth
• 1/2 cup  Pecan Wood Chips

Directions

1. Preheat smoker until reached temperature of 255 degrees F.
2. Using a Marinade injector, inject ½ of the wing sauce into all angles of the pork putt. Season the outside of the pork butt with Cajun shake, Jalapeño hot sauce and remaining wing sauce.
3. In a medium size aluminum pan pour beef broth and place on lower rack of the smoker. (this creates moisture and also a drip pan for the pork)
4. Place pork butt onto smoker rack and place pecan wood chips into drawer.
5. Close the door and allow pork to smoke/cook for approximately 4 hours.
6. Once the pork has cooked for 4 hours uncovered, place pork into drip pan and cover with aluminum foil.
7. Place covered pan back into the smoker and cook for another 4 hours.
8. Pull pork and serve on hamburger buns or along side our “Louisiana Wildly Wicked Cole Slaw”.

Yield: 10- 12 servings
Preptime: 10 minutes
Cook time: 8 Hours