Boston Butt Recipe for Pulled Pork ~ Ninja Foodi Recipe
I’m still shocked at how good this turned out! As the previous owner of a BBQ restaurant, I’ve smoked many pork butts in my life and I’m very pleased with the way the Ninja Foodi was able to PC for tenderness and then air crisp to render and crisp the fat on top. The only thing missing is the smoke flavor and that’s okay because this only took a few hours (hands off and worry free) instead of 8-10!
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You can find the written recipe on The Salted Pepper website:
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Here is the written recipe: https://thesaltedpepper.com/ninja-foodi-pulled-pork/
I made this today 10/12/22 and when I tell you this is how I am going to cook it going forward, OMG it is soooooo good!
I made this tasted lovely but I regret using pork shoulder because it massively reduced. Lost nearly 50% of meat 🙁 oh well live and learn!
🙄 Honestly, I do not know why I ever look up any instant pot recipes on any other YouTube channels – other than yours! Yours are always always ALWAYS perfect! 🥳🥰😁
I used to work @ a local Casino, and people who knew me closely always ask me why don't you cook for us ???
I've used Liquid Smoke, also I've uses the Rack to put wood chips over the meat to give it that true grilled flavor. Just because I have Raynauds
That doesn't mean I still can't get that grilled flavor. You can do anything with a Ninja.
Louise I don't know what I would do without you and these recipe videos. Almost every Ninja Foodi recipe that I make, comes from your channel. Every recipe I have made from you is OUTSTANDING. ❤
Is there a recipe for your homemade barbecue sauce somewhere on your website? This looks so delicious… You are amazing! I wish we were neighbors😃
Have you attempted a liquid smoke marinade prior to the pressure-cooking step? Or perhaps a shallow injection using a smoke solution? Gotta be a way to get that flavor in there somehow. Looked delicious … Gonna try this one next weekend.
Where did you purchase the meat claws?
I would like to prepare this now and freeze to serve it at a July 4 party. Would I skip the air crisp step?
The Salted Pepper is my go to channel for all things Ninja Foodie! Recipes always come out perfectly delicious. Louise is a pleasure to watch and the blog is also a great resource. Thank you for all that you do.
oh man that looked awesome!!! I will be doing this today, wife picked up a 9 pounder (it fits thank god) I'll adjust pressure time as needed. Your awesome! thank you for making this!!
Good Job
Cooked a 9lb Boston butt again today in my Ninja P.C. as directed here and then finished in my smoker because the weather was great here in Frisco, Tx and the roast was too big for air frying! It came out great!
Love your videos!!
I find a can of beer, low & slow…
You have the best recipes and are very detailed. Thank you for all you do.
Made this and like most of your step by step videos came out to near perfection!
Would it be okay if I injectioned it before cooking? If not, would hinder the juiciness if I cut slits in it as I added my seasoning prior to cooking?
Can It be smoked for 2 hours then finished in the Pressure Cooker? What would be the suggested adjusted time ⏲? Or would you suggest Pressure Cooking and finishing with Smoking 🤔
This looks marvelous….can’t wait to try. I’m wondering, how long would you set the time on a bone in pork butt in a six quart IP. Thanks for this great video!
Excellent! Followed recipe to the tee with rub and bbq sauce. Will make again and again.
Awesome
Thank you for the recipe and directions. It was delicious! My one question is where did you get those tong things? Thank you. Connie F
If you hold the time adjustment button up or down it will drop or go up in ten minute increments quickly. Engineers program this into devices so you don’t wear it out as fast.
Made this tonight as my first time using my Foodi and it was perfect! So tender! Thanks so much! 😀
My mother-in-law said I’d love cooking with the Foodie, so I got one for Christmas and the time saving is so good. I injected the meat with a broth and liquid smoke solution. Trying this out today as I write.