Dinner
Pulled BBQ Pork Shoulder
Recipe by Ninja Kitchen
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- 2 tsp smoked paprika
- 2 tsp ground cumin
- 1 tsp fennel seeds
- 2 tsp dark brown sugar
- 1 tsp salt
- 1.8kg boneless pork shoulder
- 350ml dry cider
- 100g barbecue sauce
- To serve brioche or white
- To serve coleslaw
Utensils
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Step 1
Mix together paprika, cumin, fennel, sugar and salt. Rub spices all over the pork shoulder. Then place pork shoulder, skin side up in cooking pot with cider
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Step 2
Insert thermometer into the center of the thickest part of the meat. Close lid and move slider to the PRESSURE position. Make sure the pressure release valve is in the SEAL position
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Step 3
Select PRESSURE. The temperature will default to HIGH, which is the correct setting. Select PRESET and choose the PORK setting. Use the arrows to the left of the display to select SHRED. Select PRESSURE RELEASE and then select QUICK. Press START/STOP to begin cooking (the unit will build pressure for about approximately 12 minutes before cooking begins)
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Step 4
When cooking is complete and the steam is released, move slider to the AIR FRY/HOB position, then carefully open the lid. Remove pork, remove liquid and keep for sauce. Rinse and dry cooking pot
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Step 5
If you prefer the pork fat to be crisp, carefully remove skin, place into basket. Select AIR FRY and set temperature to 200˚C, time to 20 minutes. Press START/STOP to begin cooking. Turn pork over halfway to ensure even browning. Check whether done after 15 minutes. When cooking is complete, let the pork stand for 10 minutes before shredding with two forks. Heat together barbecue sauce and meat juices. Pour over shredded pork
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Step 6
Serve in brioche or white buns with slaw on the side
