Pickleback Pulled Pork in the Big Easy Oil-Less Fryer
August 16, 2018
In today’s recipe we’ll show you how to cook a Boston Butt Pork Roast in the Big Easy Oil-Less Fryer, but this won’t be just any ole' pork butt. We’ll pull the roast to make some pulled pork and the season it with a Pickleback sauce.
Pickleback Rub Ingredients
3 tsp minced garlic
2 tbsp Kosher salt
1 tsp smoked paprika
1 tsp coriander seeds
2 tsp mustard seeds
1.5 tsp dried dill
5 lb. Boston Butt Pork Roast
3-4 tbsp mustard
Pickles, for serving
Buns, for serving
Cole slaw, for serving
1 jar pickle juice
1/2 cup whiskey
Mix the rub ingredients together.
Apply a thin layer of mustard (as a binder) on the pork roast.
Apply the but mix to the pork roast.
Insert the pork roast in the Big Easy wire basket and place in the preheated Big Easy Oil-Less Fryer.
While the Pork Roast is cooking, make the Pickleback juice by simmering the pickle juice and whiskey in a saucepan over medium heat for about 10 minutes.
After 3 hours and 45 minutes the temperature was 192 degrees F. If you want a darker bark, put the lid on the Big Easy and continue cooking until it reaches 202 degrees F.
Remove from the Oil-Less Fryer and let cook until the basket is safe to handle (10 to 15 minutes).
Remove the pork roast from the wire basket, place in a foil pan and pull the pork.
Pour the Pickleback juice over the pulled pork and mix.
Note: Recipe adapted from slow cooker version at delicious.com.
Watch our Pickleback Pulled Pork video for the step-by-step recipe instructions.