BBQ Pulled Pork (Emeril Lagasse Pressure Air Fryer Duet Recipe)

Ingredients:

1 Pork Shoulder Butt, 6 – 8 Pounds
1 Cup BBQ Sauce of choice
1/4 Cup Apple Cider Vinegar
3/4 Cup Apple Juice
Pork Rub

Instructions:

  1. Cut the pork into 4 pieces. This will help ensure all the pork cooks well under pressure.
  2. Cover the pork with your pork rub of choice and place them into the pot. Make sure nothing is over the max fill line.
  3. Pour in all fluids.
  4. Place the pressure cook lid onto the Emeril Pressure Air Fryer.
  5. Lock the lid so it is sealed.
  6. Press the Pressure button and turn the dial to Pork.
  7. Press the dial in and confirm.
  8. Press the Time button and adjust the cooking time to 70-90 minutes. (Cook time should be the weight of the meat times 10, then add 10 minutes. So a 7 pound Pork Should Butt should be cooked for 80 minutes.)
  9. Press the dial in to start the cook.
    (It may take about 16 minutes to fully pressurize.)
  10. When the cooking time completes, allow 20 minutes of natural release. Then press the pressure release slider, to release the remaining pressure. Use caution when releasing pressure.
  11. Check the meat temperature is at least 190° F.
  12. Remove the pork from the pot and place it into a pan.
  13. Rinse and dry the pot with paper towels.
  14. Place the pot back into the Emeril Pressure Air Fryer.
  15. Insert the wire rack.
  16. Place a piece of pork onto the wire rack.
  17. Put on the air fry lid.
  18. Press the Air Fry button and turn the dial to Beef. (375° F.)
  19. Press the Time button and turn the dial to about 25 minutes.
  20. Press the dial in to start the cook.
  21. Allow the air fry to run for 5 minutes and then lift the lid off, to pause the cook.
  22. Take the piece of pork out and repeat this process for the remaining 3 pieces.
  23. Move the meat to a large cutting board.
  24. Use Meat Shredding Claws to shred the meat.
  25. Enjoy!

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