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:
- Cut the pork into 4 pieces. This will help ensure all the pork cooks well under pressure.
- Cover the pork with your pork rub of choice and place them into the pot. Make sure nothing is over the max fill line.
- Pour in all fluids.
- Place the pressure cook lid onto the Emeril Pressure Air Fryer.
- Lock the lid so it is sealed.
- Press the Pressure button and turn the dial to Pork.
- Press the dial in and confirm.
- 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.)
- Press the dial in to start the cook.
(It may take about 16 minutes to fully pressurize.) - 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.
- Check the meat temperature is at least 190° F.
- Remove the pork from the pot and place it into a pan.
- Rinse and dry the pot with paper towels.
- Place the pot back into the Emeril Pressure Air Fryer.
- Insert the wire rack.
- Place a piece of pork onto the wire rack.
- Put on the air fry lid.
- Press the Air Fry button and turn the dial to Beef. (375° F.)
- Press the Time button and turn the dial to about 25 minutes.
- Press the dial in to start the cook.
- Allow the air fry to run for 5 minutes and then lift the lid off, to pause the cook.
- Take the piece of pork out and repeat this process for the remaining 3 pieces.
- Move the meat to a large cutting board.
- Use Meat Shredding Claws to shred the meat.
- Enjoy!
Subscribe to the Wave Oven Recipes YouTube Channel
Buy Wave Oven Recipes Clothing Here.
Listen to the Wave Oven Recipes podcast
Check out my Amazon Page for more great recommendations.