Ninja Foodi Pulled Pork is another great way to enjoy barbecue right in the Ninja Foodi!
If you are ready to have a great barbecue then this Ninja Foodi Pulled Pork is a perfect choice. This can be made in the slow cooker too; however, since I’ve fallen in love with the Ninja Foodi, I’ve been using it for a variety of meals.
Remember that almost all of these Ninja Foodi Recipes can be made as an Instant Pot Recipe too, they are typically going to be the exact same method with either appliance.
Tips for Making Ninja Foodi Pulled Pork:
Using the pot of the Ninja Foodi, coat it well with olive oil using a brush to sear the meat prior to pressure cooking it. This will give it a nice brown coating instead of that ugly gray coating that meat sometimes gets when steamed or pressure cooked.
This recipe will also use a dry rub that you can make with pantry style ingredients and then you can use this Ninja Foodi Pulled Pork to stuff in baked potatoes or as sandwiches, it’s even great in wraps or salad too.
We love to have some barbecue sauce on hand as well for this recipe.
If you like this recipe, you’ll enjoy this Slow Cooker BBQ Chicken too and it can be made in the slow cooker or the Ninja Foodi too.
Pair this recipe with Air Fryer Roasted Okra!
What cut of pork should you use for pulled pork?
It’s best to use the pork shoulder or pork butt, both come from the front of the pig. We prefer the pork butt, which is more marbled than a pork shoulder.
Pork Butt gives that fall apart, easy to shred result. Pork Shoulder will normally have the skin on, which is also a great choice for this recipe too.
Find more information on the difference between the two cuts here.
Now let’s enjoy this great Ninja Foodi Pulled Pork.
Also, be sure to check out these Ninja Foodi Pork Carnitas too!
Ninja Foodi Pulled Pork
Ingredients
- 4 Lb Pork Roast Shoulder, or Butt - Cut into 4 Chunks
- 2 Tbsp Olive Oil
- 1 Cup Chicken Broth
- 1/4 Cup Apple Cider Vinegar
Dry Rub
- 3 Tbsp Brown Sugar Packed
- 3 Tsp Salt
- 1/2 Tsp Pepper
- 1 Tsp Paprika
- 1-2 Tsp Crushed Red Pepper Flakes
- 1 Tsp Ground Mustard
- 1 Tsp Garlic Powder
Additional Toppings
- Barbecue Sauce
- Coleslaw
- Red Cabbage
- Buns
Instructions
- 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.
Video
Nutrition
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Comments & Reviews
Best pulled pork I’ve made and tasted thank you
This was a great pulled pork recipe and so easy. I had a lot left over and plan to have again tonight for dinner. Can you reheat the pulled pork in Ninja Foodi?
Yes you could reheat, I’d just do it on saute and warm it up.
I didn’t know how to comment but, I was wondering do you put the meat on a rack with liquid or directly in the pot in the liquid?
You do not need to use the wire rack.
If I wanted to double this recipe how long would I need to pressure cook the pork?
It should come out with the same cook time.
Does the shoulder have to be boneless? I am also planning to double the recipe but wondering if I will have issues due to the bones in my roast.
It can be done either way, but you will need to cut it off the bone once it’s cooked.
This was , by far, the best pulled pork I have ever tried. Relatives had stopped by and we shared our delicious pulled pork recipe. I had made a 4-1/2 lb pork shoulder butt, boneless, and it was gone in 230 minutes with only 6 people. God Bless you and thank you so much for the bed recipe I have ever eaten.
Yay!!! So excited to hear that you enjoyed it!
I have only ever made pulled pork in a smoker, but this turned out fantastic! The pork butt my husband bought was almost 7 lbs so we cut it in half and put 1 of the halves in the freezer to make later. Also, we did not cut it into chunks so I increased the cooking time to 75 minutes. Your dry rub was amazing and adding the apple cider vinegar to the cooking liquid was delicious. There are no words for how good our house smells right now, thank you!
Great easy recipe!!!
Came out GREAT!!!!!!!
Just curious- is there a specific reason to let the Foodi natural release for 20 minutes? I made this last night but didn’t have time to do the natural release, just let the nozzle vent right away, and the pork was perfect.
It’s primarily so that if any liquid is near the top of the pot it doesn’t spew out when the pressure is released, so it lets it simmer back down a bit.
This recipe was amazing. I doubled the rub recipe and couldn’t find my paprika so I used a 1/4 tsp chipotle powder.
This was so delicious! Thank you so much for this recipe and this website! If I wanted to do a kalua pork version, how would you approach it?
I would do the same cook time but use the sauce for the kalua.
This is the best I have ever had. Im from North Carolina known for there BBQ. This is so easy to make.
Texas appreciates your sense of humor! ;). We love all BBQ, even the non-Texas type! (great recipe, btw we use liquid smoke in the sauce.)
Absolutely amazing we had an pound one and followed the directions and my beautiful Girlfriend decide to increase the time to 1 full hour. It came out perfect. Thank You so much…,
Do I need to double the broth if I double the meat? TYIA
I haven’t made this one with double the meat, but I’d likely double all the ingredients if you do twice as much.
Is there any substitute for the apple cider vinegar? How intense is the taste of it?
It’s very subtle – here are some subs or you could prob just skip it too if you don’t have any of these – https://www.acouplecooks.com/best-apple-cider-vinegar-substitute/
If I want to just cook the meat like I do in a slow cooker for sweet pork burritos (Cafe Rio style) do I cook it the same and then add my sauce and warm it up after? I usually add sauce to the slow cooker and cook for an additional 3 hours. How long would I do it for in the Ninja Foodi and at what setting? I am very new to cooking in the Foodi.
I would cook the meat in a similar way and then you could add the sauce after it’s fully cooked and let it warm up or you could remove the meat, then cook the sauce in the ninja foodi with the saute function, add the meat back in and mix it up.
I am trying to get direction for the Ninja Foodi to slow cook a pork shoulder. Can you help me with that?
I would do it in the slow cooker on low for 8 hours.
Hello! I want to make this for dinner. If I am using half the amount of meat, how should I adjust the cook time?
Thank you 🙂
I would probably do 30 minutes instead.
Thank you! I followed what you suggested and it turned out perfect! So tasty 🙂
This is the best recipe ever, thank you! Have you ever made it with frozen pork butt? I want to make it tonight and didn’t defrost the meat beforehand♀️
The time would need to be added onto, so I’d add an extra 45 minutes or so to it to defrost.
How would I adjust the cooking time for a 6.3lb pork shoulder?
I would probably add 30 minutes to this.
I did an 8 pounder, cut into 5ths, sered and used just garlic salt for the rub. The apple cider vinegar and chicken stock were enough to make it super flavorful. I pressure cooked on high for 45 minutes, but let it natural release and sit in its juices for about an hour in total (after the 45 min pressure cook). The meat was around 180 when I opened it to check the temp and the meat shredded beautifully! I saved the juices for my next soup stock! Thank you!
Thank you for the easy to follow recipe. Mine was a bust. It’s not you, it’s me. Mine turned out very fatty. I had a 9 lb. Pork butt, cut into quarters. I didn’t realize @ the grocery what a massive hunk of meat it was. I’m a rookie, trying so hard to learn. Sigh.
Oh no!! Don’t give up, it really is the best machine/gadget ever once you get the hang of it.
Omg, skipped the searing and it still turned out amazing!!
Hi Kristy,
Thank you for sharing this great recipe. It’s simple and it turns our great! It’s been a long time since I can make one dish for the whole family to enjoy. My kids, ages 8 and 6, said it was delicious and ate up all their dinner without a fuss. It’s a special day! Thank you!
Unbelievablely good! I tried a different recipe the other week and the pork was grey and meh. Despite accidentally air fryimg the pork first and not sautéing it, I got pork that needed to be labeled out as it fell apart off my tongs! I haven’t even pit bbq sauce on it yet and I’m eating it with just salt lol… following you now for all your recipes. Even the leftover broth tasted great !
This is a truly great recipe.
I use the left over juices to cook BBQ pork rice for chinese night. It tastes incredible!
Hi Martin, I know you posted a year ago but just wondering, I’ve saved the juices to do rice as you’ve suggested, as put it in a tub, do you remove the layer of fat that settles on the top? How long is leftover juices good for in the fridge?
Thanks
I would like to smoke the pork and then finish it in the Ninja. The internal temp will be around 170f, how long would I need to pressure cook it?
Hi! I haven’t done it that way yet so I’m not totally sure, it would really depend on how long it had already been cooked, as in what temperature it’s at when you put it in the pressure cooker.
I’ve done many pulled pork , but this is the best . Absolutely fabulous
Can you please clarify the serving size as I measure and weigh all my food?
“NUTRITION
Serving: 1g | Calories: 766kcal | Carbohydrates: 13g | Protein: 54g | Fat: 54g | Saturated Fat: 19g | Polyunsaturated Fat: 31g | Cholesterol: 206mg | Sodium: 1250mg | Fiber: 1g | Sugar: 8g”
Am I reading this right? 766 calories for 1g of pulled pork? 1 GRAM?
Sorry about that, the servings didn’t get updated when I moved the recipe card to a new platform. I’ve updated it, it should have said 1 serving, which is 1/2 pound of meat. That’s 354 calories according to the nutritional calculator with the recipe cards I use.
No worries. I just thought I was seeing things and thought I’d really double check!! Thanks for reposting the correct values! Getting ready to throw it in the pot!! Your recipes never dissapoint.
My family loved this recipe. It was so good that my sons requested a left over meal the next night. That’s never happened before. It was the first meal we made in our Ninja Foodi, so thank you for your detailed instructions.
Want to heat up a Whole butt already cooked
What method do I use?
I would just use the air fryer (air crisp) at 390*F, then you’d have to start at maybe 15-20 minutes and check on it throughout to see what time to finish it up at.
This recipe was perfect !! I will definitely make again
My family loves this recipe, as well as 3 or 4 others you’ve posted. Thank you from the bottom of my heart for helping me fake “knowing how to cook”. Hopefully I won’t be faking soon.
Lovely! Easy too. Best kind of recipe x
We did this with an almost 10lb. Bone-in shoulder for 2 hours pressure and quick release.
Beautifully tender and moist meat!
I used just salt and pepper so we can make multiple different flavor profiles with leftovers.
Thanks for sharing this! At 1.69/lb, this is amazing!
Planning with Lemon garlic Brussel sprouts, gravy and mashed potatoes for meal 1, carne as Asada tacos with citrus cabbage slaw for lunch tomorrow, then Cubano sandwiches with whatever is left!
What a great recipe!
Thanks!
@toobusyforbland
Can I use Stevia instead of Sugars
I haven’t done it that way, but you could def try it.
Have you ever thickened the remaining liquid with cornstarch and water to use as a sauce? Or do you not recommend that?
I haven’t tried that before but you probably could.
Delicious! I didnt have red pepper flakes and substituted with Ancillo Chilli Flakes which gives a great flavour.
Add 3 tablespoons of cornflour to the remaining juices in the pot. Back onto saute function whilst stirring to produce a thick sauce. Seive into a gravy boat for a fantastic gravy.
First time Ive ever made pulled pork..it came out superb….I had to congratulate myself. I took pics as well.
I added a few extras to the pot….and thyme to my rub…
Used ghee and a bit of olive oil.
Sauce came out like a chinese hot…sour soup..wonderful.thankyu for your recipe.
Yay!! So glad you enjoyed it!