Pickleback Pulled Pork in the Big Easy Oil-Less Fryer

August 16, 2018 0 Comments

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 Pulled Pork

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

Pickleback Pulled Pork in Pan

Pork Ingredients

  • 5 lb. Boston Butt Pork Roast
  • 3-4 tbsp mustard
  • Pickles, for serving
  • Buns, for serving
  • Cole slaw, for serving

Pickleback Boston Butt Pork Roast

Pickleback Sauce

  • 1 jar pickle juice
  • 1/2 cup whiskey

Pickleback Pulled Pork Sandwich

Recipe Instructions

  1. Mix the rub ingredients together.
  2. Apply a thin layer of mustard (as a binder) on the pork roast.
  3. Apply the but mix to the pork roast.
  4. Insert the pork roast in the Big Easy wire basket and place in the preheated Big Easy Oil-Less Fryer.
  5. 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.
  6. 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.
  7. Remove from the Oil-Less Fryer and let cook until the basket is safe to handle (10 to 15 minutes). 
  8. Remove the pork roast from the wire basket, place in a foil pan and pull the pork.
  9. Pour the Pickleback juice over the pulled pork and mix.
  10. Serve!

Note: Recipe adapted from slow cooker version at delicious.com.

Watch our Pickleback Pulled Pork video for the step-by-step recipe instructions.

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