Pulled Pork on the Char-Broil Big Easy

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Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

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 Easy

I 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!

Pulled Pork on the Char-Broil Big Easy
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2.74 from 15 votes

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.
Course Main
Cuisine American
Keyword Big Easy, Char-Broil, pulled pork
Prep Time 8 hours
Cook Time 5 hours
Total Time 13 hours
Servings 16
Calories 24kcal
Author Mike


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

For the pork rub

For the pork mopping sauce


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.


Calories: 24kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 792mg | Potassium: 70mg | Fiber: 1g | Sugar: 3g | Vitamin A: 295IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg

Nutritional values are approximate.

31 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!


    1. Matt, I’ve never tried it, but perhaps you could do 2 6 pounders? One in the bottom of the basket, and then put another in the bunk bed basket? You might have to adjust the cooking times.

      Here’s a link to the bunk bed basket if you don’t already have one.



        1. I don’t have the bunk bed basket, I actually just bought 4 sets of the leg racks and I use them to layer the basket when needed. Works great for wings and would most likely work for 2 boston butts…

  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!

    1. 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.


  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.

    1. Hi! What you’re seeing in the picture is actually the hinged basket from Char-Broil. It has a ‘door’ that makes it super easy to get the bird out. The spikes do help stabilize the meat, but you really don’t need it. Just lean the poultry (or whatever) up against the side of the basket if it’s not cooperating. Here’s the link to Char-Broil’s site for the basket:


      Regards and enjoy!

  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?

    1. 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.

    1. 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.

    1. 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.


  5. I tried a pork shoulder on my big easy but the outside came out charred. I cooked it to 185 degrees internal is there a way to prevent the burning on the outer skin

    1. 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.


    1. 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.


    1. Hi Jay. You must have the smoker, roaster and grill, which does have a heat setting. Mine has one: On. I think that equates to High on your model. You should always go by meat temperature, so start with high and check the temp every 30 minutes or so until you hit 195 F.

      Hope that helps!

  6. I’m putting a 10# bone in front shoulder in my new Big Easy smoker roaster and grill Today and cant wait. We cooked an 18 pound turkey in it for Thanksgiving and it came out wonderful. Thanks for the website. Great guide to go to.

    1. Well, you might have me on the boneless lamb. The pork would take at least 4 hours by itself. I’m not sure about the lamb, though. It’s smaller and is normally cooked to a lot lower internal temperature. The pork will be more forgiving, and won’t care whether you hit 195 F or 200 F or thereabouts. I don’t think you want the lamb much above 145 F normally. My guess (and that’s about all it is, sorry) is to put the pork in first for about an hour then add the lamb.

      Sorry I couldn’t be of more help

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