Boston Butt Recipe for Pulled Pork ~ Ninja Foodi Recipe
ฝัง
- เผยแพร่เมื่อ 3 เม.ย. 2021
- I'm still shocked at how good this turned out! As the previous owner of a BBQ restaurant, I've smoked many pork butts in my life and I'm very pleased with the way the Ninja Foodi was able to PC for tenderness and then air crisp to render and crisp the fat on top. The only thing missing is the smoke flavor and that's okay because this only took a few hours (hands off and worry free) instead of 8-10!
👇👇👇 CLICK FOR RECIPE & DETAILS 👇👇👇
#RealLifeRealFoodRealSimple
You can find the written recipe on The Salted Pepper website: thesaltedpepper.com/ninja-foo...
The following links may contain affiliate links and I may earn a commission if you make a purchase after clicking a link. As an Amazon Affiliate, I earn from qualifying purchases.
⚡⚡SHOP⚡⚡
You can visit The Salted Pepper's Amazon store to see the products I use in my kitchen: amazon.com/shop/thesaltedpepper
👩🍳👩🍳 FOLLOW THE SALTED PEPPER 👩🍳👩🍳
Facebook: / thesaltedpepper
Ninja Foodi 101: / 1958301147580787
Ninja Foodi Fresh & Healthy Meals: / 2412093108865465
Instagram: / thesaltedpepper
Twitter: / thesaltedpepper - แนวปฏิบัติและการใช้ชีวิต
![[4K] TREASURE(트레저) “KING KONG” Band LIVE Concert 킹콩은 라이브를 찢어🦍 [it’s KPOP LIVE 잇츠라이브]](http://i.ytimg.com/vi/p8bLLOxPDD8/mqdefault.jpg)
Here is the written recipe: thesaltedpepper.com/ninja-foodi-pulled-pork/
The Salted Pepper is my go to channel for all things Ninja Foodie! Recipes always come out perfectly delicious. Louise is a pleasure to watch and the blog is also a great resource. Thank you for all that you do.
Thank you so much!
Me too, in Australia
Oh my! I see a pork butt 'barbecued' in my Ninja in my future this week!!!
I hope you love it!
🙄 Honestly, I do not know why I ever look up any instant pot recipes on any other TH-cam channels - other than yours! Yours are always always ALWAYS perfect! 🥳🥰😁
Thank you so much!
No doubt the best
Great Recipe. I’m looking forward to trying it. Thank you for sharing and teaching.
Thanks for the great recipe. My family loved this.
Awesome
Made this and like most of your step by step videos came out to near perfection!
Thank you on sharing your Ninja info, love your episodes by the way. Thank you.
Glad you like them!
Louise I don't know what I would do without you and these recipe videos. Almost every Ninja Foodi recipe that I make, comes from your channel. Every recipe I have made from you is OUTSTANDING. ❤
Same on this end. My GO TO gal for recipes . Excellent!
I love how you are honest and give great side notes as you go along. 10/10
Thank you!
You have the best recipes and are very detailed. Thank you for all you do.
Thank you so much!
oh man that looked awesome!!! I will be doing this today, wife picked up a 9 pounder (it fits thank god) I'll adjust pressure time as needed. Your awesome! thank you for making this!!
Thanks for sharing! I’m going to do a test for hubby and I tomorrow so I’ll be prepared for our holiday entertaining. Thanks again the pulled pork sandwich looks yummy!
I hope you love it!
Thank you for your videos, I just bought the new Foodi and I love getting this easy recipes from you. Thank you!!!
You are so welcome!
I've watched many different videos on how to cook stuff in the my ninja foodi and they never explain it as simply as you have done so, I am looking forward to trying more of your recipes. Thank you so much😃👍
Glad it was helpful!
Made this tonight as my first time using my Foodi and it was perfect! So tender! Thanks so much! :D
Glad you liked it!!
Excellent! Followed recipe to the tee with rub and bbq sauce. Will make again and again.
That's awesome!
Well I tried the airfryer and followed your directions, and it came out wonderful the wife and I could not believe how good and tender it was, now I did use my smoke gun with apple wood chips and smoked it for about 30 seconds, but even without the smoke flavor it was still unbelievably good, we even ate the leftovers which we hardly ever do....so thank you very much, we have decided to follow more of you airfryer videos
You had me at "pork shoulder". :)
I admit, I have had a week of distractions.
Still, your videos are so smooth & pretty & you & your husband work so hard on them: showcasing & demonstrating realistic & easy to make food, in a friendly & pretty style . ... you both deserve the algorithm boost & a thumbs up.
Thank you so much!! Hope all is well with you!
@@TheSaltedPepper you are welcome, and thank you. Yes, fairly well thanks. It's so sweet of you to offer your hope. I have little bit of a health struggle, but I seem to be healing up ok. Mostly, I have so much to do. (So, it's typical adulting priority & focus issues.)
Happy Easter to you and your hubby
Same to you!
Never did a pulled pork before, but my wife bought me a ninja for Christmas, I love it, I watched atleast 20 or more videos on how to make pulled pork in the ninja and decided to go with yours, thank you very much for sharing
Hope you enjoyed it!
I made this today 10/12/22 and when I tell you this is how I am going to cook it going forward, OMG it is soooooo good!
That's awesome!
Excellent recipe!! I cooked my first pork shoulder blade roast ever and it won't be my last!!
Wonderful!
Just wanted to say how amazing this recipe is. I only had my ninja a few weeks and have made a few things but my hubby saw this recipe and wanted to try it. I adapted it slightly to suit our tastes and OH MY GOSH!!! it tasted amazing and possibly the best pulled pork we have had in a long time. I usually slow cook it but never again. Absolutely love your recipes and cant wait to try some more. I'm in the UK and have told few friends about your channel xx much love
That is wonderful to hear, thank you!
Good Job
Thanks!
Happy Easter to you !
Same to you!
Yes! I got my Foodi in December. Have used it for barbecue many times now! Will NEVER do pulled pork any other way! ❤ Pretty much shreds itself!
Love it!!
My mother-in-law said I’d love cooking with the Foodie, so I got one for Christmas and the time saving is so good. I injected the meat with a broth and liquid smoke solution. Trying this out today as I write.
went to Sam's club bought meat and making tomorrow, thank you as always for the inspiration and help.
I learned a hack or trick for applying rubs. Take a shallow roasting pan - large enough, wide enough to easily roll the roast in . 1st cover the bottom of the roasting pan generously with your rub. Place roast in and start turning/rolling. Patting, pressing or rubbing your seasoning rub into all sides of your roast as you go. Then transfer the roast to your cooking rack. Simple + thorough coating - easy + quick clean up.
Yep! I've done that and it does work great!
THANK YOU! I've been looking for someone to do a butt in the foodi. FINALLY! Btw I've used several of your recipes...thanks for sharing. Please don't stop. Happy Easter!
I hope you enjoy it!
Cooked a 9lb Boston butt again today in my Ninja P.C. as directed here and then finished in my smoker because the weather was great here in Frisco, Tx and the roast was too big for air frying! It came out great!
Love your videos!!
I'm so glad to hear that! Did you get a smokiness? I've heard that it's better to smoke before the PC time because the meat absorbs the smoke better, but I haven't tested that theory yet.
I hate smoked meat and can't wait to make this. Your recipes are always delicious 😋
I hope you love it!
@@paulwilson9058 Hi Paul Is this one of your favorite recipes as well?
Looks so good. I’m going to attempt to cook a porketta tomorrow which already has spices all over it, but I may still put some of your rub. Regardless, I know it will be delicious like yours is. Thank you! That sandwich looks scrumptious Louise. Can’t wait to try your homemade rub as well.
Hope you enjoy it!
This looks marvelous….can’t wait to try. I’m wondering, how long would you set the time on a bone in pork butt in a six quart IP. Thanks for this great video!
I can't wait to try this. I usually bake my butts in the oven, low and slow then slice them instead of shredding. I cook them to 185º for slicing. I will definitely try this soon. Love the seasoning recipe also. I do have a question, where can I get the gloves you use and whatever they are that you put the pork back in the pot with. The gloves I have are so big I can't use them... thank you Louise for all your wonderful videos. I just got the Hot & Cold blender (because of you). I'm having such fun using it. Thank you...
The gloves I use are kind of big, but they are soft and work great. You can find them in my Amazon store under Ninja Foodi Accessories about halfway down the page. They are sold as singles, so you need two for a pair. Here is the direct link: (affiliate link) amzn.to/3dEtqj1
@@TheSaltedPepper Thank you.
First let me say I LOVE your channel and can't wait to get your new videos. I've got 2 questions. I currently have an older Instant Pot and the Ninja XL Foodie Grill. Is it okay to do the boston butt in the instant pot and then use the air crisper in the grill to finish it or can you think of a way to do everything in the grill? Also, can you give a recommendation for a good sharp, chef knife. I looked on your list but didn't see anything. Thanks!!
Yes, you can PC in the pressure cooker and AC in the grill, but you might want to lower the temp if the shoulder sits high in the grill. I can't imagine one even fitting in the XL grill unless it was really small. If it's too big, you can also use the oven to render the fat on top and create the bark, I would probably set it at 350-375F. The chef's knife I use is from Pampered Chef and I really love it. The key in choosing a knife is how it feels in your hand, the weight and balance is key. Here is the link to the one I use: www.pamperedchef.com/pws/thesaltedpepper/shop/Kitchen+Tools/Cutlery/8%22+Chef%27s+Knife/1575
Thank you so much I just made this and it’s fabulous where can I find the recipe for your dry rub
All my recipes are on my website and the links are in the video description: thesaltedpepper.com/ninja-foodi-pulled-pork/
I cooked a pork shoulder using this method last night. It came out perfect considering no smoke flavor. I extended the PC time as recommended at the end of this video.
I will do this again when I don't want to take the time to cook on the smoker low and slow for many hours. Thanks!
So glad you liked it!
Try looking for a bottle of Liquid Smoke found near the BBQ sauce section in the grocery store. I add about a teaspoon on top of the fat cap after all the rub is on. It works pretty well! Smells great too!
great video thanks. btw i'm gonna try it and put liquid smoke in the water while it pressure cooks to see if it gives that smokey flavor :)
The liquid smoke works. Less is more, so be careful
Let me know if you can tell a difference, I couldn't, but people say they can.
where did you find those meat pullers they looks very helpful? Thanks!
This looks great, would adding a few drops of liquid smoke add in that smokey aspect that's missing from pressure cooking ?
Now, I have to wait until pork butt goes on sale. Thank You
Enjoy!
Hubby is ready for more of your pulled pork..my daughter was here and she loved it and wanted your recipe but I told her it was for the foodi lol
Wonderful!
Thank you for the recipe and directions. It was delicious! My one question is where did you get those tong things? Thank you. Connie F
They are from Pampered Chef, but honestly I rarely use them.
Love this recipe, but I do my own spin and keep my The time
Is there a recipe for your homemade barbecue sauce somewhere on your website? This looks so delicious… You are amazing! I wish we were neighbors😃
Here you go: thesaltedpepper.com/homemade-bbq-sauce/
@@TheSaltedPepper Thank you so much! 😃❤️
our an ace sweety, i love you,LOL!!!!!!!
Thanks!
Hi Louise, this recipe looks so good. I am going to try it. The Boston Butt that I bought is a 10.78 lb one. Would you suggest my cutting some of it to get it closer to 7 lbs or adjust the temp? BTW how would I gauge how long to cook this large baby? I have the new Ninja Foodi with temp probe to practice on. I love your presentations and look forward to enlarging my recipe box with you. Many thanks!
If it fits, you can keep it whole. I would probably PC for 2 hours though.
I'm intrigued. I've only ever done the initial cooking/tenderizing part using a sous vide cooker. That works well, but takes over 18 hrs. and requires quite a large container setup. Have you sous vide cooked a pork shoulder? If so, how does it compare to pressure cooking in terms of tenderness. Having recently discovered the joy of a pulled-pork sandwich, I will definitely try your method. I don't have a crisper lid on my pressure cooker, but I should be able to get that effect in my air fryer or in my conventional oven.
I haven't sous vide (ed) a pork shoulder, I'm not patient enough! LOL Please let me know which way you like better if you try it PC'd.
I am going to inject some liquid smoke into mine. Very good job sweetie. Happy Easter.
Please let me know how that turns out with the liquid smoke! That is the ONLY thing missing here, but I am not a huge fan of the liquid smoke, so I skipped it.
@@TheSaltedPepper Now that's what I'm talking about. I use that stuff in nearly everything. In soup's, Beans, Chili. Roast.
How did that turn out
Thank you Louise for making a pulled pork recipe for all of us, I am going to make one , but my pork roast is 1.80 lbs, how long would I pressure cook that and air crisp it? I was going to do mine in the slow cooker but if I can get the times I am going to do it in my Ninja pressure cooker, mine is a boneless pork sirloin roast
Pork loins (sirloin roast) are very different from a pork shoulder (pork butt) and have a lot less fat. It isn't the best cut to use for pulled pork, but if that is all you have, then I would submerge it in liquid and pressure cook it for about an hour or you can cut it into chunks and cook for less time. When it's falling apart and can be shredded easily, it's done.
@The Salted Pepper ok thank you so much for your help and time
Can It be smoked for 2 hours then finished in the Pressure Cooker? What would be the suggested adjusted time ⏲? Or would you suggest Pressure Cooking and finishing with Smoking 🤔
Thank you. This is the fist video I've seen that uses a whole uncut pork butt in the Ninja. This weekend, I'm going to pressure cook the pork for 90 minutes and then put it on our smoker for 90 minutes at 275. Hope it works.
You might want to reverse the order because from what I understand, meat absorbs smoke the most in the first few hours of cooking. Let me know how it goes!
@@TheSaltedPepper Thank you. I took your advice and put the rubbed pork in our Hunsaker Vortex Drum for 3 1/2 hours at 275, then pressure cooked it in the Foodie for 90 minutes. Absolutely delicious.
Is that pressure cooker a slow cooker also? My son found one at Wal-Mart and he wants me to buy it. I have never cooked with a pressure cooker. But I use the slow cooker all the time. What is model of your pressure cooker? Awesome video thanks for sharing.
Yes, there is a slow cooker function. The Ninja Foodi at Walmart doesn't usually have the dehydration function though. Just in case you want that feature.
Have you tried using a smoke gun? I have found it to be a good alternative while I'm still learning to use my father's smoker (I always loved the foods he cooked on the smoker). I would think after it's done, you could put plastic wrap over the foodi bowl, and use the smoke gun to add smoke.
Usually smoke is absorbed into the meat during the first few hours of cooking, but I'll have to look into a smoke gun since I've never used one. Thanks for the idea!
Have you attempted a liquid smoke marinade prior to the pressure-cooking step? Or perhaps a shallow injection using a smoke solution? Gotta be a way to get that flavor in there somehow. Looked delicious ... Gonna try this one next weekend.
I know its been a long time since your comment. I was thinking the same thing about liquid smoke. How did yours come out?
@@monstarhd1926 I was afraid to inject thinking it might be overly strong. Although one could dilute the smoke solution. I used my grandmother's method ... stabbed it repeatedly with a meat fork to allow holes for the marinade to soak into and then marinated in a large plastic bag, in the fridge. If I recall, I was wishing I had injected as the inner meat could have used more smoke flavor. Although, a longer marinade time would have helped as well. I think I had about 5 hours on it. I think it's one of those things that will take some trial and error, but I'd lean towards injection if I did it again. I've since purchased a broil king pellet smoker .... and I have to admit, I really like using it. Havent' cooked much meat indoors since buying.
@@andrewb2111 thanks I appreciate you. Alot of good tips for me. I'll cook one before I bring to potluck.
What on your thoughts on Cold smoking the pork for an hour or so before pressure cooking? . I have an electric smoker that can be used as a cold smoker, I smoke cheese with it and it comes out wonderful.
First, PLEASE share the brand of your smoker because I want to cold smoke cheeses! Second, I think you could cold smoke or even hot smoke at a low temp for 1-2 hours before pressure cooking and I bet it would be perfect!
I LOVE your Channel. I have the Ninja Speedi. So far, I've been to make your recipes adjusting the times, using the Speedi Meals function. I'm wondering if I could place the Boston butt on the tray in the lower rack above water using either, the steam function; or, the slow cook function. Then, I could Air Crisp it. Could you, please, suggest whether to Steam or slow cook; how long with how much water? I recommend your Channel to everybody. Thank you for your expertise!!!
It would take quite a while to steam and you may need to continue to add liquid, so I would opt for slow cook and go ahead and slow cook it directly in the Speedi with just a little liquid (it will create plenty) and then crisp the top. If for some reason the pork is submerged in liquid by the end of slow cooking (which is going to take 6-8 hours I think), then drain some of it before crisping the top. Reserve the drained liquid in case you want to add some back into the pulled pork.
@@TheSaltedPepper Thank you very much, Louise! I will slow cook in a small amount of water keeping an eye not letting it evaporate off dry; then, crisp it.
One of these days, I'm going to buy the Ninja Foodi Pressure Multicooker because of your wonderful easy to follow recipes featuring it. You're an excellent teacher. I hope Ninja gives you the endorsement & compensation you richly deserve!❤️
Why did you cook it fat side down? Why did you remove the rack for air crisping? Does the heat still circulate or was your intention just to crisp up the bottom fat? Thanks for the recipe and have a great daY! Looks delicious! Cheers
I cooked it fat side up and it was too big to fit on the rack and have the air crisp lid close. It was fully cooked and I only wanted the fat on top to render and get crispy.
Could I put liquid smoke in the water for smoke flavor?
I enjoyed your video - looks tasty! Pork is tender once the bone slides out easy. Typically the internal temp will be around 205. Suggestion: instead of water, add 1 cup of white grape juice and 2 TBS of Worcestershire to the pressure cooker. After air frying, and chopping up the meat, add the liquid from the pressure cooker back to the meat. The favor of the meat will get better each day and will reach peak flavor on day 3.
All true, except you wouldn't want to add all of the liquid back in or you would have soup. LOL I didn't think to temp it and I should have. I should have cooked this one the same time as I did the 8 pound, but I was worried it would start to fall apart before the crisping process. 90 minutes would have been perfect I think.
@@TheSaltedPepper I reduce the liquid to 2 cups before adding it back to the meat
Would you recommend adding a little liquid smoke to the pork before using the rub just a add a little smokey flavor
I have tried that and don't taste a difference, but other people say they can. It won't hurt to try it!
Would it be okay if I injectioned it before cooking? If not, would hinder the juiciness if I cut slits in it as I added my seasoning prior to cooking?
You can absolutely do that.
I've used Liquid Smoke, also I've uses the Rack to put wood chips over the meat to give it that true grilled flavor. Just because I have Raynauds
That doesn't mean I still can't get that grilled flavor. You can do anything with a Ninja.
I have a 9lb pork shoulder ..how long would you pressure cook it for?
I would like to prepare this now and freeze to serve it at a July 4 party. Would I skip the air crisp step?
That's a good question. I think either way would be fine, but if you skipped the air crisp step and shredded and froze, the unrendered fat will help keep it moisture when reheating. I think it depends on how you plan on heating it up afterwards. The crispy bits are so delicious, so if you were going to put it in a crock pot for heating, I would probably go ahead and air crisp, shred and leave any fat under the crispy part in the shredded meat. I think that will give you the best of both worlds. Enjoy!
Thank you so much for responding. I really enjoy your videos.
I tried to look below and the recipe to find the ingredients for the "rub"? Is there a separate link for the rub? I thought you said to many ingredients and link is below for the rub. I can't find the rub recipe
Here is the recipe link: thesaltedpepper.com/ninja-foodi-pulled-pork/
Can you use a Pork Tenderloin as well?
Could you please tell me the model number or the number to identify or Ninja cooker? Thank you I enjoy watching you cook..
The one I'm using is the 6.5qt FD302
I want to cook a very small boneless pork roast but can't fid the trivet. Can i still
do it? Will it not cook right?
Can you use the basket? While it will cook fine, the part sitting in the liquid will boil and the meat has a slightly different texture.
Can you use pork shoulder for this? I just bought a 2 LB Pork Shoulder. If so, would I use the 2 LB, 45 minute cooking time as a start, just like I would if I had a Pork Butt?
You absolutely can. Pork butt and shoulder both come from the shoulder area and cook pretty much the same. 45 minutes of PC time is a good starting point for a small pork shoulder.
@@TheSaltedPepper Thanks. Can't wait to try the recipe.
Where did you find those heavy duty forks???
They are actually lightweight which I like. I'm not sold on the shredded part of them quite yet, but it could be because my pork should have cooked another 20 minutes. They did a great job at lifting though! Here is the link: www.pamperedchef.com/pws/thesaltedpepper/shop/Kitchen+Tools/Food+Prep/Quick+Shred/100122
Where did you purchase the meat claws?
They are a Pampered Chef item, but honestly, I find them cumbersome. Here is the link: www.pamperedchef.com/pws/thesaltedpepper/shop/Kitchen+Tools/Food+Prep/Quick+Shred/100122
What are your thoughts on adding liquid smoke to the recipe?
I have tried that in the liquid and I couldn't tell the difference, but some people say they can. It certainly won't hurt to try. Others have put the liquid smoke directly on the meat and/or injected it. I haven't tried that way. I should have in this video, but forgot all about it. Hope you are doing well!
A little sinister? Lol 😂
you could add a little liquid smoke to the pressure water.
Agree
THAT IS INSANE! For 20 years I've been doing a shoulder in the oven for 8 hours and this got done in 2:10.
I wonder if you could use the slow cooker mode and leave the shoulder in for 8 hours.....?
You could probably do the slow cooker method, but it might take longer than 8 hours. I'd pressure cook it though, this cut of pork does really well in a pressure cooker.
@@TheSaltedPepper I did it! Turned out fantastic. THANK YOU! I do agree on 90 minutes in the pressure cooker.
I bought a picnic roast with a cap. Should I remove it prior?
I would keep the fat cap on. If it's really thick, you can trim it.
@@TheSaltedPepper thank you! You da best!
I used to work @ a local Casino, and people who knew me closely always ask me why don't you cook for us ???
I have a 4.7 lb pork leg, would you figure 45 minutes be sufficient ?
I haven't cooked a pork leg before, so I'm not really sure. It's always best to start out with a lower cooking time and then you can PC longer if needed. Please let me know how it turns out!
Great recipes but how about some for just 2people never quite sure if the times and temperature are the same
Try to pick up a meet thermometer and you are looking for a internal tempature of about 200 degrees F
My roast is way too big. Is it ok to cut in half?
You can buy liquid smoke to get that smoke flavor
Hi. You're usually pretty responsive to I'll throw this out there - I'm right now pressure-cooking a 5-lb bone-in pork shoulder roast. I set the time to 90 minutes. I think that's too much. I'm not sure. I also am unsure b/c I did chop the roast into 4 smaller chunks and browned them on all sides. Slow release or quick? Keep warm all day in a slow-cooker pot? Help!
what if you don't apply the rub but just put seasoning in pan?
Then the crust on the pork won't be seasoned.
Could you put liquid smoke down in the water before pressure cooking it!....would that add smokiness to the pork?
I haven't found that that helps, but some people say it does.
In central NC we used to use fat free broth, vinegar, and red pepper flakes as a sauce and prefer chopped across the grain or sliced for sandwiches on a bun with slaw. I do not understand the attraction with pulled pork, the long grain sticks in the teeth..
It doesn't if it's cooked correctly. I've had NC style chopped pork and it's also very good when the sauce isn't too vinegary. There are so many different styles of BBQ, it's fun to try them all!
Don’t make mistake I did and used pork shoulder. Super dry. Pork butt guys not pork shoulder
But love your channel and recipes
Pork shoulder and pork butts are both usually fatty, tough cuts and either should work just fine in this recipe. Perhaps you mean pork loin? Or, perhaps your grocery store labels things a little differently. I'd love for you to describe the look of the cut of meat you used.
If you hold the time adjustment button up or down it will drop or go up in ten minute increments quickly. Engineers program this into devices so you don’t wear it out as fast.
Yes, I do know that. It's just very hard for me to do that on camera because I can't see the control panel.
@@TheSaltedPepper lol okay I was like WHY?!?! haha
This is money.
How long should I cook a 11lb pork shoulder for
Have you checked to make sure it will fit? The timing would also depend on if you are going to cut it into chunks or not. If it's one large piece, it will probably take 3-4 hours of PC time.
💖👼🏻🌺
I find a can of beer, low & slow...
Could you smoke it a little bit and then do the rest?
Yes, you can!
Can you suggest how long? I figure I would make the beans first. And since I only have 1 foodi I could smoke it until its free? I have one of this pellet grills.
@@SheriAnnNihal It really doesn't matter. Most smoke flavor is absorbed in the first couple of hours, so I would smoke it for at least an hour while you make the beans. The PC time won't change though because 2 hours of smoking will barely cook the pork if you are doing it at 200-250F
How about the time changes for a 3lb pork
I go over my suggestions in the written recipe post: thesaltedpepper.com/ninja-foodi-pulled-pork/
I made this tasted lovely but I regret using pork shoulder because it massively reduced. Lost nearly 50% of meat :( oh well live and learn!
That’s pretty normal when making pork shoulder and it’s not that you lost meat, you broke down the tough connective tissue and rendered the fat. While you can make a pulled pork of sorts with other cuts of pork, it’s not going to give you the flavor of traditional pulled pork. I’m glad you enjoyed it! 😁
@@TheSaltedPepper thank you for your response. Yes if was cooked lovely!
Rub
Can I smoke my pork butt till it reaches 160 degrees and then finish it in the ninja pressure cooker?
Yes!