Ingredients

• 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

Instructions

1. 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.
2. Preheat oven to 225 degrees F (110 degrees C). Transfer pork to a large roasting pan and tightly cover with aluminum foil.
3. Bake in the preheated oven until very tender, about 12 hours. Drain and discard about 3/4 the pork juices; shred pork.