PULLED PORK Barbecue SANDWICH ~ NINJA FOODI Instant Pot PERFECT BOSTON BUTT BBQ SAUCE RECIPE
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FIRST OF ALL…PLEASE CONSIDER THE BBQ SAUCE RECIPE CHALLENGE (or friendly suggestion LOL) NEAR THE END OF THIS RECIPE, IT IS SOMETHING YOUR FRIENDS AND FAMILY WILL APPRECIATE and talk about for ever if you get it right!!! It’s kinda what making your own bar b q sandwich is about if you ask me! And…you have the most important part you need captured right there in pot.
This is a old instant pot recipe of mine that I have worked on over time…I have not only simplified and greatly reduced ingredients, but also made what I believe is the best pressure cooker Boston butt pulled pork recipe on the market…I GUARANTEE IT!!!…please try it out… post your results…and…CALL ME OUT…if you don’t feel the same way…thanks for stopping by to see in the kitchen with jelly!!
In The Kitchen With Jelly … aka jelly007 !!
#jelly007 #ninjafoodi
John your idea of making a BBQ sauce out of the leftover broth was spot on! Don't remove the fat, Keep it. Add in a bunch of ketchup or tomato paste (whatever you have on hand). A little more vinegar and I threw in some liquid smoke because I don't like smoked paprika. A healthy dash of worcerstershire sauce. I threw in some paprika, garlic powder, onion powder, sea salt, chili powder, red pepper flakes, McCormick's southwest seasoning, a bit of cayenne pepper and the juice of a lemon. ( I didn't measure anything). I kept it all in my foodie and put it on sear and kept it stirred. Ended up with a couple quarts or so. As it simmers it may thicken up, you can thin with water or I used more chicken broth. It will make your tongue slap your brains out! Thanks for the wonderful pulled pork tutorial, this was my first and it all turned out marvelous.
John can i keep it warm in the Foodi without drying it out or do i need to keep adding liquid Thank You!
John whats the best way to keep the pulled pork warm & moist so it can be served at a party and will still taste fresh?
Knowing what you know now, would you still do a quick release or natural release? I have found from your videos, doing a quick release on wings is better than doing a natural, seems like they hold together better, but this being pulled pork do you think that the meat will tense up if you quick release after the cook? Awesome videos! Keep up the great work!
going to love experimenting with this got some good ideas
Hi Jelly! I followed your method for pulled pork, and it was so tender! The meat practically shredded itself.
I tweaked the flavors a bit. Instead of using butt rub on the pork pieces, I used a packet of Thai red curry paste. I put that in the pot with chopped onion, a few smashed garlic cloves, and some ginger. After I shredded the meat, I added it back to the liquid and added a bit of coconut cream to bring it all together…it was so delicious!!
Tried your recipe in my new 8 qt. Ninja Foodi tonight. Absolutely yummy!
Enjoyed your pulled pork video. Can you share the slotted tongs you used, where you got them, etc?
007 don't change, your videos are the most informative I really just enjoy watching
I reduce balsamic vinegar with a tablespoon brown sugar then refrigerate it overnight. I add it to the fresh pulled pork the next day. Pork really does love vinegar!
I used a different recipe because I didn't pay attention to yours at a time). The recipe called for 0.5-1 c BBQ sauce in the cooking liquid. I highly recommend it. Also it was a bit too much liquid at the end when the pork was ready. I'll put less stock next time. I ended reducing the liquid in the pot on "Saute" mode for about 15 min after taking meat out and added some of it to the shredded pork with additional BBQ sauce. Also it seems to me that cooking pork for 1 hr 30 min is a bit of overkill. My pieces were maybe twice as small as yours, I cooked them for 20 min and did NR for 10 min. The meat was falling apart.
Got mine in the Foodie right now…so excited!
All that needs is some southern coleslaw on it and its perfect.l
Shun knives, my man. Thanks for the awesome videos! I appreciate all the work you put into them and the community you’re building. Got my ninja foodi a few weeks ago and your channel is my go to!
Do t change a thing In your videos. Be the way you are. That is why you have so many subscribers. I enjoy your way of narrating. Keep up the great work! 👍
My cooking pot always gets stuck to the pressure lid whenever I lift it up, and ends up falling back down after some jiggling. any tips John?
John, I could not help but notice your electric salt device, can you give me more information, name, etc. Thanks…BTW, I am trying your pulled pork tonight…looks wonderful.
That's a great looking pot of pulled pork!
Do you have a good recipe for Barbacoa in the Instant Pot or Ninja Foodi?
My friend did one in the slow cooker, I told her I was going to make one in my Ninja. Thank you for sharing this video!
I think I would separate the fat out of the sauce before adding it back on the pork. When we smoke a butt most of the shrinkage is moisture and not fat. I am just not sure how much fat comes out when pressure cooking it. Fun experiment!
Thank you for your response. Keep up the excellent videos
I like your videos due to your details explanation. Please continue with your thorough instructions, we love you.
All your recipes are delicious. Thank you so much for your hard work.
Look at those hazmat gloves G MA KNEE! LOL
You awesome sauce with the ninja foodi, I love it. Thanks for all the great recipes!
I will try this Foodi recipe, pork butt is on the shopping list. I would add some Cole slaw, and Kaiser rolls. Can't wait! I love your Foodi posts!
I like your videos, but,and hopefully you take this nicely, get to the point