The Best Ninja Foodi Pulled Pork Recipes

THE BEST NINJA FOODI PULLED PORK

Steps:

• Mix the salt, pepper, paprika, dry mustard, cumin, and brown sugar together in a small bowl. Mix the chicken broth, 1/4 C (64g) bbq sauce, and optional hot sauce in another bowl. Set aside.
• Rub or brush the olive oil on the pork tenderloin. Coat both sides of the pork tenderloin with the mixed spices.
• Turn the Foodi's sauté function on its HI setting. Once the pot is hot (sizzles with a flick of water), add the pork tenderloin and cook for 2 minutes to develop a good sear on one side. Flip and cook for another 2 minutes. Add the broth mixture, seal the Foodi, and pressure cook on HI for 10-12* minutes with quick release pressure.
• Transfer the cooked pork tenderloin to a large bowl to rest.
• Turn the Foodi's sauté function on HI again until the remaining liquid has thickened to a sauce that leaves a trail when you drag a spatula across the pot, about 5-6 minutes.
• Shred the pork tenderloin with two forks, meat claws, or stand mixer with a paddle attachment. Pour the remaining 1/2 C (128g) of BBQ sauce and stir before adding back to the Foodi with the thickened sauce. Stir to fully coat the pulled pork in the sauces.
• Optional: Use the Foodi's broil function for 10-12 minutes to make the pulled pork crispy.

NINJA FOODI PULLED PORK

Steps:

• Add all dry rub ingredients to a bowl.
• Place pork roast in a shallow dish and rub with the dry rub ingredients.
• Let it rest for 1-2 hours to bring to room temperature.
• Using the olive oil, brush it in the pot of the Ninja Foodi to fully coat the pot.
• Set the Ninja Foodi to the saute function on medium-high heat and sear each chunk of pork on all sides to brown the outside.
• Carefully remove and set aside.
• Add the chicken broth to the pot.
• Using a wooden or silicone spoon, deglaze the bottom of the pot by scrapping it.
• Add the apple cider vinegar and mix together with the chicken broth.
• Place the chunks of pork back into the pot and secure the pressure cooker lid in place.
• Set the nozzle to 'seal' and cook on high pressure for 45 minutes.
• Let it naturally release (do nothing) for 20 minutes.
• Release the additional steam by turning the nozzle to 'vent'.
• Remove the pork and place in a large bowl or on a platter and allow it to rest for about 5 minutes, then use 2 forks to shred the pork.
• Use your desired toppings to serve it on a baked potatoes, topped over a bun with sauce or coleslaw.