Pulled Pork on the Char-Broil Big Easy

I’m a huge fan of pulled pork cooked on a smoker. Of course, the Char-Broil Big Easy Oil-Less Fryer is not a smoker, so I was a bit skeptical when I set out to make pulled pork on it. Well, color me un-skeptical now. Cooking a pork butt on the Big Easy was not only easy and quick (compared to a 10-12 hour cook time on my smoker), but the end product came out super moist and tender. The meat shreds very easily, perfect for BBQ sandwiches or my favorite, BBQ pulled pork baked potatoes.

Pulled Pork on the Char-Broil Big EasyI started with an 8 pound bone-in pork butt that I trimmed just slightly. I injected the butt with a mix of apple juice, Worcestershire sauce, salt and adobo sauce. Then I let it get happy in the fridge overnight. Why adobo sauce? I was wanting a hint of smoky flavor to the meat, and adobo gives you that. You could substitute a few drops liquid smoke instead but I like the flavor of adobo better.

The next morning I patted the butt dry on the outside and then rubbed it with a simple spice mix that had smoked paprika added in for more smoky flavor. Onto the Big Easy for 4ish hours until the meat hit 195 F, mopping the last 15 degrees of cooking.

Foiled, rested, and shredded. For a little extra smoky flavor, mix the meat with a smoky flavored BBQ sauce. If you end up with any leftovers, use it to make my pulled pork mac-and-cheese.

My Maryland pit beef made on the Big Easy also makes for delicious sandwiches. Give it a try!

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!
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5 from 1 vote

Pulled Pork on the Char-Broil Big Easy

Cooking a pork butt on the Big Easy was not only easy and quick (compared to a 10-12 hour cook time on my smoker), but the end product came out super moist and tender. The meat shreds very easily, perfect for BBQ sandwiches or my favorite, BBQ pulled pork baked potatoes.
Prep Time8 hrs
Cook Time5 hrs
Total Time13 hrs
Course: Main
Cuisine: American
Servings: 16
Author: Mike

Ingredients

For the pulled pork

  • 1 8 pound bone-in pork butt trimmed of any large pieces of fat
  • Pork injection brine see below
  • Pork rub see below
  • Pork mopping sauce see below

For the pork injection

  • 1 cup apple juice
  • 1/2 cup water
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon salt
  • 1 tablespoon or more adobo sauce (from a can of chipotles)

For the pork rub

  • 1 tablespoon garlic powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon chili powder
  • 1/4 teaspoon ground mustard
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon onion powder
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon dried red pepper flake

For the pork mopping sauce

  • 1 cup apple juice
  • 1 cup water
  • 1/4 cup cider vinegar

Instructions

For the pulled pork

  • Inject pork with the injection brine every inch or so. Place into a re-sealable container or deep baking dish, cover and refrigerate overnight.
  • Remove pork from container and pat dry on the outside.
  • Rub pork on all sides with the pork rub.
  • Fire up your Big Easy.
  • Place the pork into the Big Easy basket and lower into the Big Easy.
  • Cook until the internal temperature reaches 180 F.
  • Brush or spray the pork with the mopping sauce every 20-30 minutes until the meat reaches 195 F.
  • Remove meat from the cooker, wrap in foil and let rest for 30 minutes.
  • Shred or chop meat as desired.

For the pork injection

  • Combine all ingredients in a small pan over medium heat. Stir until salt is dissolved. Let cool before using.

For the pork rub

  • Combine all ingredients. Store in an air-tight container until ready to use.

For the pork mopping sauce

  • Combine all ingredients.

23 thoughts on “Pulled Pork on the Char-Broil Big Easy

  1. Oh yes. Just pulled my pork butt outta the Big Easy and it looks amazing. (tastes amazing to I just couldn’t help myself) The more I use this thing the more I like it. 28 degrees F outside and this thing didn’t blink. Supposed to go down to 4 below tomorrow and I’ve got wings waiting.

    Thanks for your help. Delicious!

    Tone

  2. My wife and I just finished this recipe for the pulled pork. Wow! It turned out amazing… super moist and very tender. The spices were on point. Looking forward to doing another one already. 5 stars!

    • Hi Michelle. My Big Easy has just one setting (on) and no lid, essentially. You have the Smoker Roaster and Grill. I think that for yours you’ll want to go lid open and low temperature, but the key is that you want an internal temperature of 195 F (or even up to 202 F). Once you get to 195 F or a bit higher the pork will be nice and tender.

      Regards,
      Mike

  3. It looks like, in many of your photos, you are using the bottom of the kebab attachment to stabilize the meat? Is this right, or do you have something else at the bottom of the basket? We’re using our Big Easy Oil-Less fryer for the first time tomorrow and your website has really been useful! Thank you for it.

  4. My question is related to one posted earlier…. I have the big easy fryer that you are referring to… not the smoker. Do you turn the flame wide open (high) for the 4 hour cooking or to a lower setting?

    • I would put it fat side up if you haven’t trimmed most of the fat. I actually haven’t noticed much difference either way, like I normally would on a very long low cook on a smoker. The fast cook seems to make less difference fat cap up or down.

    • Hi Tim. I don’t think you can fit a 16 pound butt into the cooker. I used an 8 pound in the recipe. You could cut in half and cook it in two sessions. If you can fit it into the cooker, I would expect for the cook time to at least be double that of my 8 pounder.

      Good luck.
      Mike

    • I discarded it. I guess you could remove it from the drip pan (assuming it was clean to start with) and re-add it to the shredded pork. You might want to simmer it a bit first.

      Mike

    • Hi Andrew. I think you’re going to get some char regardless because of the high cooking temperature. Did you have the lid on? Did you apply any kind of rub or sauce that contained sugar? Both of those might attribute to the outside getting a bit dark.

      Mike

    • Hi Pamela. My guess would be 4 hours, but maybe longer. I would start testing the temperature after 4 hours, testing every 15 or so minutes, to be sure.

      Regards,
      Mike

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