Mains, Meat

Pulled BBQ Pork Shoulder

Step 1 of 6

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

Ingredients

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

Step 2 of 6

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

Ingredients

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

Step 3 of 6

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)

Ingredients

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

Step 4 of 6

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

Ingredients

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

Step 5 of 6

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

Ingredients

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

Step 6 of 6

Serve in brioche or white buns with slaw on the side

Ingredients

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

Mains, Meat

Pulled BBQ Pork Shoulder

Recipe by Ninja Kitchen

Tip: Cooking Mode