Pulled Pork BBQ
150 min.
Medium
Medium
Tender, slow-style cooked pork shoulder made in the air fryer, seasoned with a smoky spice rub, shredded until juicy, and finished with rich BBQ sauce for a caramelized, flavorful bite. Perfect for sandwiches, tacos, or comfort-style dishes.
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Pork shoulder
(2.2 lb) (1 kg) pork shoulder
Paprika
2 tbsp paprika
Brown sugar
1 tbsp brown sugar
Salt
1 tsp salt
Black pepper
1 tsp black pepper
Garlic powder
1 tsp garlic powder
Onion powder
1 tsp onion powder
Cumin
1/2 tsp cumin (optional)
Chili powder
1/2 tsp chili powder or cayenne (optional)
Mustard
2 tbsp mustard (for coating)
BBQ sauce
1 cup BBQ sauce
Chicken broth
1/2 cup chicken broth or water
150 min.
Pat the pork dry with paper towels and coat it evenly with a little oil.
Mix paprika, brown sugar, salt, pepper, garlic powder, onion powder, cumin, and chili powder. Rub the mixture all over the pork.
Preheat the air fryer to 180°C (356°F). Cook the pork for 20 minutes to develop a crust.
Lower the temperature to 160°C (320°F). Wrap the pork in foil with the chicken broth and cook for 60–90 minutes, flipping halfway through.
Remove the meat from the foil once it is very tender. Shred it thoroughly using forks or claws.
Mix shredded pork with BBQ sauce. Return to the air fryer at 200°C (392°F) for 5–8 minutes to caramelize.
Expect super-tender, juicy meat with slightly crispy edges and a deep, smoky BBQ flavor.
Add a few drops of liquid smoke for authentic BBQ flavor, then let the meat rest for 10 minutes before shredding. Perfect for tacos, sandwiches, or loaded fries and nachos.
Serving:
6
150 min.
Medium
Medium
Tender, slow-style cooked pork shoulder made in the air fryer, seasoned with a smoky spice rub, shredded until juicy, and finished with rich BBQ sauce for a caramelized, flavorful bite. Perfect for sandwiches, tacos, or comfort-style dishes.
Pork shoulder
(2.2 lb) (1 kg) pork shoulder
Paprika
2 tbsp paprika
Brown sugar
1 tbsp brown sugar
Salt
1 tsp salt
Black pepper
1 tsp black pepper
Garlic powder
1 tsp garlic powder
Onion powder
1 tsp onion powder
Cumin
1/2 tsp cumin (optional)
Chili powder
1/2 tsp chili powder or cayenne (optional)
Mustard
2 tbsp mustard (for coating)
BBQ sauce
1 cup BBQ sauce
Chicken broth
1/2 cup chicken broth or water
150 min.
Pat the pork dry with paper towels and coat it evenly with a little oil.
Mix paprika, brown sugar, salt, pepper, garlic powder, onion powder, cumin, and chili powder. Rub the mixture all over the pork.
Preheat the air fryer to 180°C (356°F). Cook the pork for 20 minutes to develop a crust.
Lower the temperature to 160°C (320°F). Wrap the pork in foil with the chicken broth and cook for 60–90 minutes, flipping halfway through.
Remove the meat from the foil once it is very tender. Shred it thoroughly using forks or claws.
Mix shredded pork with BBQ sauce. Return to the air fryer at 200°C (392°F) for 5–8 minutes to caramelize.
Expect super-tender, juicy meat with slightly crispy edges and a deep, smoky BBQ flavor.
Add a few drops of liquid smoke for authentic BBQ flavor, then let the meat rest for 10 minutes before shredding. Perfect for tacos, sandwiches, or loaded fries and nachos.
Serving:
6
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