Air-Fried Pulled Pork: A Tasty, Quick Treat?

Air fryers are a convenient and versatile kitchen appliance, but can they handle a dish like pulled pork? While it is possible to make pulled pork in an air fryer, it may not be the best choice for this particular dish. Here's what you need to know about preparing pulled pork in an air fryer and some alternative methods to consider.

Best cut of pork for pulled pork

Pulled pork is a great introduction to barbecue because pork shoulders and related cuts are relatively inexpensive, and the meat is quite forgiving. Even if you undercook it (within safety limits), it may be tough but still tasty. If you overcook it, you can still serve it with a smile. Pork allows you to practice your barbecue skills and eat your mistakes.

When it comes to pulled pork, the shoulder is king

The most common cut for making pulled pork is the shoulder. You'll usually find this divided into two cuts: the Boston butt (also known as the Boston roast) and the picnic roast. A full pork shoulder should weigh between 12 and 16 pounds. It will have a bone and joint, plus a good helping of fat and collagen.

Because of the intense fat marbling, pork shoulder doesn't dry out as quickly as other pieces of meat. When shopping, look for a piece with a good balance of fat (that means flavour!) to meat.

The Boston butt is the preferred cut for competition cooks and what most people are cooking in their backyards these days. It has a consistent, rectangular shape and is easy to handle. But most importantly, it has nice marbling throughout, making it ideal for low and slow cooking.

If you can't find a whole pork shoulder, you can get either a Boston butt or a picnic roast; both will weigh between 6 to 8 pounds individually. The Boston butt has less bone than the picnic, which can come with or without the bone. Although the picnic is more like an unprepared ham, it works just as well for pulled pork. Just make sure to choose one with the bone for the best flavour.

Other cuts

While boneless pork shoulder or pork butt cuts are the most commonly used for pulled pork due to their ideal fat content and tenderness, you can experiment with other cuts like pork loin or ribs. However, keep in mind that the cooking time and texture may vary.

Marinating the pork

Firstly, select a suitable cut of pork. Boneless pork shoulder or pork butt cuts are ideal due to their high fat content, which is key to maintaining moisture and tenderness. If you can't find these cuts, you can opt for pork loin or tenderloin, but keep in mind that these are leaner options, so adjustments will be needed to prevent dryness.

Now, let's get into the marinating process:

Step 1: Prepare the Marinade

The marinade plays a crucial role in infusing flavour into the pork. In a small bowl, combine olive oil, liquid smoke, and your chosen spices. The olive oil helps to distribute the spices evenly and adds moisture to the meat. Liquid smoke gives that distinctive smoky flavour and aroma to the dish. For the spices, you can use a blend of pepper, salt, garlic powder, onion powder, chilli powder, and ground cumin. Adjust the amounts to your taste preferences. You can also add some barbecue sauce to the marinade for an extra burst of flavour.

Step 2: Coat the Pork

Place the pork into a gallon-sized storage bag. Pour the marinade into the bag, seal it, leaving a bit of air inside, and shake vigorously to ensure the meat is evenly coated. Massage the bag to really work the marinade into the pork.

Step 3: Add the Spice Rub

After the pork is coated in the marinade, open the bag and add your chosen spice rub. You can use a pre-made BBQ rub or make your own by combining spices like paprika, garlic powder, onion powder, brown sugar, salt, and pepper. Seal the bag again, leaving some air inside, and shake to ensure the meat is thoroughly coated with the spices.

Step 4: Refrigerate and Rest

Once the pork is coated in the marinade and spices, it's time to let it rest. Place the sealed bag in the refrigerator, removing as much air as possible, and let the pork marinate for at least 30 minutes. For the best results and maximum tenderness, it's recommended to chill the pork overnight. This extended marinating time allows the spices and flavours to truly penetrate the meat.

After following these steps, your pork will be nicely marinated and ready for the next steps of your air fryer pulled pork recipe!

Air fryer temperature and cooking time

The cooking time and temperature for pulled pork in an air fryer will depend on the weight of the pork and the specific air fryer model being used. However, there are some general guidelines that can be followed.

Firstly, it is important to prepare the pork by trimming any excess fat and cutting it into equal-sized chunks. This helps ensure even cooking. For a 2-pound piece of pork, a cooking time of around 1 hour and 30 minutes at 370°F (187°C) is recommended. The pork should be flipped every 30 minutes to ensure even browning. It is important to use a meat thermometer to check that the internal temperature of the pork reaches 180°F (82°C) to ensure it is safely cooked. If the temperature is lower, the cooking time should be extended by 15- 20 minutes.

Some recipes suggest a lower temperature of 350°F (177°C) for cooking pulled pork in an air fryer. At this temperature, the pork will need to cook for around 1 hour, again flipping it halfway through. The pork is cooked when it reaches an internal temperature of 145°F (63°C).

It is worth noting that the cooking time may vary depending on the size of the roast, so it is always a good idea to use a meat thermometer to ensure the pork is cooked through.

Once the pork is cooked, it is important to let it rest before shredding it. This helps retain moisture and allows the juices to redistribute, resulting in juicier and more flavorful meat. The pork should be allowed to rest for at least 30 minutes, either in the air fryer that has been turned off or on a cutting board.

Resting and shredding the pork

Once the pork is cooked, it's important to let it rest before serving. This helps to retain moisture and ensures the meat is juicy and tender. Leave the pork in the air fryer for 30 minutes to rest, then remove it and shred it.

Shredding the pork is a simple process. You can use your hands or a couple of forks to pull the meat apart into strands. Place the shredded pork in a large mixing bowl and add barbecue sauce to taste. Use your hands or a large spoon to fold the sauce into the meat, ensuring it's fully coated.

You can adjust the amount of barbecue sauce you add to the shredded pork to suit your preference. If you like your pulled pork with extra sauce, add another half cup or so. If you prefer it less saucy, start by adding a smaller amount and increase gradually until you achieve the desired level of sauciness.

The barbecue sauce not only adds flavour but also helps to keep the pork moist. It's important to coat the meat evenly to ensure every bite is juicy and packed with flavour. Once the sauce is mixed in, your pulled pork is ready to serve!

Reheating and storing pulled pork

Leftovers are almost a given when it comes to pulled pork, and reheating them is an art in itself. Here are some ways to reheat pulled pork to perfection, along with tips on storing it.

Reheating Pulled Pork

• Oven: Preheat the oven to 225°F to 325°F. Place the pulled pork in an oven-safe dish, adding a splash of barbecue sauce, broth, apple juice, or water to prevent drying out. Cover the dish with foil and bake for 15 to 30 minutes, or until the meat reaches an internal temperature of 165°F.
• Toaster Oven: For smaller portions, a toaster oven can be used following the same instructions as above.
• Microwave: Place the pulled pork in a microwave-safe dish and add a splash of liquid to retain moisture. Cover and heat on high for about 2 minutes, or until it reaches an internal temperature of 165°F, stirring occasionally.
• Stovetop: Use a Dutch oven or heavy-bottomed skillet. Add the pulled pork and a splash of liquid, and cover with a lid. Heat over low to medium heat for about 12 to 15 minutes, stirring occasionally, until the meat reaches an internal temperature of 165°F.
• Air Fryer: Place the pulled pork in the air fryer basket and add a few drops of liquid. Air fry at 320°F to 360°F for 5 to 7 minutes, stirring halfway through. Add barbecue sauce and cook for an additional 2 to 3 minutes if desired.
• Slow Cooker: Place the pulled pork and its juices in a slow cooker and set it to warm. Let it heat for 2 to 4 hours, depending on the quantity, until it reaches an internal temperature of 165°F.
• Grill: Heat one side of the grill to a high temperature and leave the other side cool, around 225°F. Mix sauce into the pulled pork and wrap it in foil. Place the foil packet on the cool side of the grill and heat until it reaches an internal temperature of 165°F. For enhanced texture, unwrap the meat and place it on the hot side of the grill for 1 to 2 minutes.

Storing Pulled Pork

• Refrigerator: Store pulled pork in an airtight container in the refrigerator. It will last for 3 to 5 days.
• Freezer: Place the pulled pork in freezer-safe bags or containers, removing as much air as possible. Store in the freezer for up to 2 to 3 months.
• Vacuum-sealed bags: Portion out the pulled pork into vacuum-sealed packs and store in the refrigerator for 3 to 4 days or in the freezer for 2 to 3 months.
• Foil: If consuming within 1 to 2 days, wrap the pulled pork tightly in foil and store in the refrigerator.

Frequently asked questions