Boston Butt Recipe for Pulled Pork ~ Ninja Foodi Recipe
Boston Butt Recipe for Pulled Pork ~ Ninja Foodi Recipe is a medium American recipe that serves 8. 350 calories per serving. Recipe by The Salted Pepper on YouTube.
Prep: 20 min | Cook: 2 hrs 30 min | Total: 3 hrs 5 min
Cost: $23.30 total, $2.91 per serving
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
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
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
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
Add Cooking Liquid
Pour 1 cup of water into the bottom of the pot. This creates steam for pressure cooking.
Time: PT1M
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
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
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
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
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
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
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
Dietary info: Contains pork, Can be made gluten‑free with gluten‑free buns, Can be made dairy‑free by using dairy‑free buns
Allergens: Wheat, Dairy
Ingredient Substitutions
- Instead of Pork Shoulder, Bone-In: Boneless pork shoulder
- Instead of Brown Sugar: White sugar, Coconut sugar
- Instead of Paprika: Regular paprika
- Instead of Kosher Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Garlic Powder: Fresh minced garlic (use less)
- Instead of Onion Powder: Finely minced onion
- Instead of Chili Powder: Cayenne pepper (use less)
- Instead of Ground Cumin: Ground coriander
- Instead of Barbecue Sauce: Honey mustard, Apple cider glaze
- Instead of Brioche Buns: Hamburger buns, Potato rolls
Equipment Needed
- Ninja Foodi (Pressure Cooker + Air Crisp)
- Cooking Rack (included with Ninja Foodi)
- Tongs
- Cutting Board
- Large Bowl
- Measuring Cup
- Small Mixing Bowl (for rub) (optional)
- Spoon or Small Whisk (optional)
Critical Steps — Do Not Skip
- Ensuring the pork fits on the rack without obstructing the pressure lid.
- Full natural pressure release before opening the pot.
- Air crisping at 300°F for a full hour to develop bark.
- Shredding while incorporating the rendered crispy fat.
Chef Tips from the Video
- Always place the fat cap up; it renders into delicious crispy bits that add flavor to the shredded pork.
- Reserve a small amount of the dry rub to sprinkle over the finished pork for a flavor boost.
- If the pork shoulder is taller than the rack, use a low‑profile sling to keep it lower in the pot.
Troubleshooting
Pork is not tender after pressure cooking.
Increase pressure‑cook time by 10‑15 minutes and ensure a full natural release. The meat will continue to soften during the air‑crisp step.
Bark is not crispy enough.
Extend the air‑crisp time in 10‑minute increments or raise temperature to 320°F for the final 10 minutes.
Excess liquid in the pot after pressure cooking.
Strain the liquid and discard or reserve for gravy. If too much liquid remains, reduce the initial water to 3/4 cup next time.
Storage
Refrigerator: Store shredded pork in an airtight container for up to 4 days.
Freezer: Freeze in portion‑size bags for up to 3 months; thaw in refrigerator before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Apply the rub up to 2 days ahead and keep the meat uncovered in the refrigerator for a drier surface.
- Prepare the barbecue sauce a day before and store it in the fridge.
- Cook the pork, shred, and freeze in portions; reheat in a skillet with a splash of water.
Frequently Asked Questions
What is the cultural significance and history of pulled pork in American barbecue cuisine?
Pulled pork is a cornerstone of Southern American barbecue, originating from slow‑cooked pork shoulder cooked over wood smoke. It represents communal cooking, weekend gatherings, and the tradition of low‑and‑slow cooking that dates back to colonial times.
What are the traditional regional variations of pulled pork in the United States?
In North Carolina, pulled pork is often served with a vinegar‑based sauce; in South Carolina, a mustard‑based “Carolina Gold” sauce is common. Texas favors a sweeter, tomato‑based barbecue sauce, while Memphis style may include a dry rub with a thin glaze.
How is pulled pork traditionally served in Southern barbecue restaurants?
It is typically served on a bun with coleslaw, alongside pickles, baked beans, and cornbread. Some places serve it on a plate with a side of barbecue sauce and a drizzle of the rendered pork fat for extra richness.
What occasions or celebrations is pulled pork traditionally associated with in Southern American culture?
Pulled pork is a staple at family reunions, Fourth of July picnics, backyard barbecues, and holiday gatherings such as Thanksgiving or Christmas when a hearty, shareable meat is desired.
What authentic traditional ingredients are used in classic Southern pulled pork versus acceptable substitutes?
Traditional ingredients include pork shoulder, a simple rub of salt, pepper, paprika, brown sugar, and a wood‑smoked flavor. Substitutes can include a pressure cooker for the cooking method, a different wood chip flavor, or a store‑bought rub that mimics the original spice blend.
What other American barbecue dishes pair well with pulled pork?
Pulled pork pairs beautifully with classic sides like baked beans, coleslaw, mac & cheese, cornbread, and grilled corn. It also works well in tacos, nachos, or as a topping for loaded baked potatoes.
What are the most common mistakes to avoid when making pressure cooker air crisp pulled pork?
Common mistakes include over‑filling the pot with water, not allowing a full natural pressure release, placing the pork too high so the lid can’t seal, and skipping the air‑crisp step which creates the essential bark.
Why does this pulled pork recipe use a pressure‑cook step before air‑crisping instead of a traditional long smoke?
Pressure cooking rapidly breaks down the connective tissue, making the meat tender in under two hours, while the subsequent air‑crisp step recreates the smoky bark texture without needing a smoker, saving time and energy.
Can I make this pulled pork ahead of time and how should I store it?
Yes, you can fully cook, shred, and cool the pork, then store it in an airtight container in the refrigerator for up to four days or freeze for three months. Reheat gently on the stove with a splash of water or broth.
What texture and appearance should I look for when the air‑crisp step is finished?
The fat cap should be golden‑brown, crisp, and slightly crackly. The meat itself should be tender and easily pull apart, with a thin, caramelized bark on the outer surface.
How do I know when the pulled pork is done cooking?
Insert a fork into the thickest part of the shoulder; it should slide in with little resistance and the meat should pull apart easily. The internal temperature should read at least 190°F for shreddable pork.
What does the YouTube channel The Salted Pepper specialize in?
The Salted Pepper focuses on real‑life, no‑nonsense cooking using everyday ingredients and kitchen tools. The channel emphasizes simple, flavorful recipes that fit busy lifestyles while still delivering restaurant‑quality results.
How does the YouTube channel The Salted Pepper's approach to American barbecue differ from other barbecue channels?
The Salted Pepper prioritizes shortcut techniques—like pressure cooking and air crisping—to achieve smoky, tender results without long smoking sessions. Other channels often rely on traditional wood‑smoking, which requires more time and equipment.
What other American barbecue recipes is the YouTube channel The Salted Pepper known for?
The Salted Pepper is known for quick BBQ ribs using the Ninja Foodi, fast smoked chicken thighs, and a 10‑minute homemade barbecue sauce that pairs with many of their meat dishes.
Last updated: September 1, 2026
