Boston Butt Recipe for Pulled Pork ~ Ninja Foodi Recipe

Ingredients

• 7 pounds Pork Shoulder, Bone-In (Trimmed, fat cap left on and placed up)
• 1/4 cup Brown Sugar (Packed)
• 2 tablespoons Paprika (Smoked paprika works best)
• 2 tablespoons Kosher Salt
• 1 tablespoon Black Pepper (Freshly ground)
• 1 tablespoon Garlic Powder
• 1 tablespoon Onion Powder
• 1 teaspoon Chili Powder
• 1 teaspoon Ground Cumin
• 1 cup Water (For pressure cooking liquid)
• 1/2 cup Barbecue Sauce (Store‑bought or homemade)
• 4 pieces Brioche Buns (Halved, toasted if desired)

Instructions

1. Combine Dry Rub

   In a small mixing bowl, whisk together brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, chili powder, and cumin until evenly blended.

   Time: PT5M

2. Apply Rub to Pork

   Pat the pork shoulder dry with paper towels. Generously coat all sides with the rub, using clean hands for the first pass and a dirty hand for the second. Let the seasoned meat rest for 10 minutes.

   Time: PT10M

3. Position Pork in the Ninja Foodi

   Place the rack inside the Ninja Foodi. Set the pork shoulder on the rack with the fat cap facing up. Ensure the meat fits without touching the lid; if it’s too tall, use a lower‑profile sling.

   Time: PT2M

4. Add Cooking Liquid

   Pour 1 cup of water into the bottom of the pot. This creates steam for pressure cooking.

   Time: PT1M

5. Pressure Cook the Pork

   Close the lid, set the valve to SEAL, select Pressure Cook on HIGH, and set the timer for 90 minutes. Start the cycle.

   Time: PT1H30M

6. Natural Pressure Release

   When the timer ends, allow the pot to release pressure naturally. Wait until the pressure indicator pin drops (about 18 minutes).

   Time: PT18M

7. Remove Pork and Drain Liquid

   Open the lid away from you to avoid steam. Using tongs, lift the pork onto a cutting board. Carefully pour out the cooking liquid; you can strain and reserve it for gravy if desired.

   Time: PT5M

8. Air Crisp for Bark

   Replace the pressure lid with the Air Crisp lid. Set temperature to 300°F and time to 60 minutes. Start the cycle. This renders the fat cap and creates a crispy bark.

   Time: PT1H

   Temperature: 300°F

9. Check Tenderness

   After the air‑crisp cycle, insert a fork into the thickest part of the meat. It should slide in easily. If it’s still firm, continue air crisping in 10‑minute bursts.

   Time: PT0M

10. Shred the Pork

    Using two forks or your hands (with tongs), pull the meat apart into chunky shreds. Mix in the rendered crispy fat pieces and sprinkle the reserved rub over the top for extra flavor.

    Time: PT10M

11. Assemble Sandwiches (Optional)

    Split the brioche buns, toast lightly if desired, then pile generous amounts of shredded pork onto the bottom half. Drizzle with barbecue sauce and top with the bun lid.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

20g

Fat

15g

Fiber

2g