Ninja Foodi Boneless Pork | Family cooking every day

Satisfy your grilling cravings with this quick and delicious Ninja Foodi Bold Pork! It’s tangy enough to make your mouth water, perfectly tender, and smothered in your choice of BBQ sauce.

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There is just something about pulled pork that makes me want to share a meal with all my loved ones.

Everyone grabs their helping hand, puts their sliders up in the sky, and gathers on game day, Sunday, or just a midnight meal…

That’s what this recipe reminds me of!

And fortunately, it comes together painlessly. We don’t wait hours for a slow cooker to do its thing.

Instead, we make Ninja Foodi pulled pork. Meet in just over an hour!

Although the process is simple, we want to make sure that we choose the best cuts of meat and take the right steps to get that flawless, melt-in-your-mouth texture.

So let’s jump right in!

This is what I will teach you in this post:

  • How to make a tender, moist helping of pulled pork at Ninja Foodi!
  • Tips and best practices for preparing pork in a pressure cooker.
  • Some additional advice on storage, sauces, and other substitutions.

Get delicious pulled pork fast and easy with the pressure cooker!

You won’t be able to get enough of those rich, salty flavors that coat every bite of this beautiful shredded pork. Better make a second batch!

I used a file Ninja Foodi 8QT pressure cooker and air fryer for this recipe. I find this to be a great size for my family of four!

Ingredients to make foodi ninja pulled pork

How to make Ninja Foodi pull pork

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

The first step: Mix the rub seasoning (chili powder, thyme, garlic, salt, paprika, cumin, and pepper) and rub into the meat. Take the time to massage it into the surface!

The second step: Pour the broth and apple cider vinegar into the saucepan. After that, gently lower the marinated meat into the saucepan.

Pork at Ninja Foodi

The third step: Coat the surface of the meat with the BBQ sauce – do not stir it with the liquid. Replace the cap and set the valve to seal.

The fourth step: Cook on high pressure for 1 hour, followed by normal pressure for 10 minutes. Finally, release the remaining pressure and carefully lift the pork from the pot, transferring it to a bowl. At this point, the meat should fall apart on its own.

Pork cooked in ninja food

Fifth step: Pour off half of the liquid and leave the rest in the pot. Set the mixture to sauté and boil until the liquid turns into a thick sauce.

Shredded pork

Sixth step: While the sauce is reducing, chop the pork. Add it back to the pot and stir until it’s reheated and completely coated.

pulled pork

Is it better to slow cook or pressure cook pork?

Slow cooking is useful for ensuring that the pork is not overcooked, as it takes extra time to very slowly add flavor to the meat fibers.

Pressure cooking helps you get that flavor in less time at the risk of sacrificing some of that tender texture.

Depending on the recipe, this is not a difference or a break. Especially with Ninja Foodi’s Pulled Pork – when it’s completely drenched in the sauce, you won’t think for a second that there isn’t enough flavor or moisture!

Pick up the shredded pork with tongs

What cuts of pork should you use for pulled pork?

Pork shoulder is the almost undisputed cut of pulled pork. Fat marbling is well dispersed and helps maintain a moist texture.

This is especially important for making Ninja Foodi’s pulled pork, or any pressure cooking, as it can lose moisture more quickly than in slow cooking.

You can get a whole shoulder or one of two smaller cuts: a Boston butt or a picnic roast. Both are fine.

Tongs holding shredded pork

What BBQ sauce should I use to make Ninja Foodi’s Pulled Pork?

It really is a matter of preference! Everyone has their own preferred levels of sweetness, luster, heat, and viscosity.

Personally, I enjoy making homemade BBQ sauce that I can completely customize, but I know we don’t always have the time – especially if we’re pressure cooking!

So any store favorite you buy is perfectly fine: Sweet Baby Ray’s is popular and easy to get hold of (and it’s my favorite), Jack Daniel’s has a great finish, and Stubb’s seems to be another popular choice.

Pulled pork on a bun

Tips for making pulled pork at Ninja Foodi

  • The flavorings used to make Ninja Foodi’s Pulled Pork can be applied to almost any protein. It’s a versatile recipe!
  • Leftovers can be refrigerated for up to 4 days in an airtight container – And I think the Ninja Foodi pork tastes even better the next day because it’s been sitting overnight in the sauce!
  • The best way to chop is just with your hands! Give it a moment to cool down so the meat is not too hot. Alternatively, you can use two forks. Cut the meat into two large pieces, put them on a cutting board, and cut them in opposite directions.
  • If you want to take an extra moment, Sear the meat quickly before adding it to the pot. This adds texture and flavor that you won’t get from pressure cooking alone.

Other Ninja Foodi recipes you’ll love:

preparation time
5 minutes

Cooking time
1 hour 30 minutes

total time
1 hour 35 minutes


  • 2 tablespoons of chili powder

  • 1 teaspoon oregano

  • 1 teaspoon garlic powder

  • 1 teaspoon of salt

  • 1 teaspoon smoked paprika

  • Half a teaspoon of cumin

  • Half teaspoon ground black pepper

  • 4 pounds roast pork shoulder, cut into 3-4 pieces

  • ½ cup chicken broth (or water)

  • 1 tablespoon of apple cider vinegar

  • 1 1/2 cups of barbecue sauce


  1. Mix the chili powder, oregano, garlic powder, salt, smoked paprika, cumin, and black pepper, then rub them over the pork chops.
  2. Add the chicken broth and apple cider vinegar to the bottom of the pot, then gently place the seasoned pork chops on top.
  3. Pour the BBQ sauce over the pork (do not stir) then add the lid and set the valve to seal.
  4. Cook on high pressure for 1 hour, letting normal pressure 10 minutes, then release remaining pressure and carefully remove pork chops to bowl (they should fall apart).
  5. Remove about half of the cooking liquid, then set the saucepan to sauté and simmer until the remaining liquid has thickened.
  6. Meanwhile, mince the pork, then add it back to the thick sauce and stir-fry until everything is heated through.

Nutrition information:



Serving size:


Amount per service:
Calories: 764Total fat: 49gSaturated fat: 18 gramsUnsaturated fats: 0 gramsUnsaturated fats: 27gCholesterol: 204 mgsodium: 1079 mgcarbohydrates: 23gthe basic: 1 gramsugar: 18 gramsprotein: 54 grams

This nutrition information is based on the exact products I used in this recipe. Brands and product sizes can alter exact nutrition and should always be calculated independently.

Did you make this recipe?

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