"8 Hour" Cajun Injector/ Louisiana Jalapeño Lime Pulled Pork

Keith Warren & Leo Honeycutt - www.cajuninjector.com - www.brucefoods.com

Prep Time: 10 min
Cook Time: 8 hrs
Yields: 10- 12 svgs

Ingredients:

1 8-10 lb Pork Butt
6 tbsp Cajun Injector Cajun Shake
1 12 oz bottle Louisiana Jalapeño Lime Wing Sauce
1 Cajun Injector Marinade Injector
3 tbsp Louisiana Gold Jalapeño Hot Sauce
1 8oz can beef broth
½ c pecan wood chips

Method:

• Preheat smoker until reached temperature of 255 degrees F. • 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. • 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) • Place pork butt onto smoker rack and place pecan wood chips into drawer. • Close the door and allow pork to smoke/cook for approximately 4 hours. • Once the pork has cooked for 4 hours uncovered, place pork into drip pan and cover with aluminum foil. • Place covered pan back into the smoker and cook for another 4 hours. • Pull pork and serve on hamburger buns or along side our “Louisiana Wildly Wicked Cole Slaw”.