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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 hours
Cook Time 5 hours hours
Total Time 13 hours hours
Servings 16
Calories 24 kcal
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 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 mopping sauce
Calories: 24 kcal | Carbohydrates: 5 g | Protein: 1 g | Fat: 1 g | Saturated Fat: 1 g | Sodium: 792 mg | Potassium: 70 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 295 IU | Vitamin C: 1 mg | Calcium: 12 mg | Iron: 1 mg