Pulled Pork in the Air Fryer
Pulled pork normally needs a slow cooker or an oven for most of a day. A smaller joint cut into chunks will cook in the air fryer in about 1 hr 30 min, as long as it is wrapped to keep it moist. The result is tender, shreddable meat with crisp edges from a final blast of heat, ready for buns, tacos or nachos.
- Temperature
- 160°C
- Total time
- 2hr
- Prep
- 15min
- Servings
- 6
- Core temp
- 95°C
- Per serving
- 275kcal
Why the air fryer works for pulled pork
Pulled pork air fryer recipes work best when you treat the machine as a small, fast oven. Pork shoulder is tough because it has plenty of connective tissue, and this only breaks down slowly at around 90–95 °C. Cut into chunks and wrapped in foil with apple juice, the shoulder braises in its own steam in about an hour and a half, which is much faster than a whole joint.
The air fryer's real advantage is the finish. After shredding, a few minutes of hot air crisps the edges and caramelises the sauce, a texture that a slow cooker cannot give. Searches for pulled pork airfryer recipes lead to this same method, and the times here suit any UK kitchen.
How to make pulled pork in the air fryer
Tap a time to start a timer.
- Cut and rub Trim the thickest fat from the pork shoulder, then cut it into 8 even chunks of about 5 cm. Mix the paprika, sugar, garlic, onion, mustard, salt and pepper, and rub the mixture all over the pork.
- Wrap Place the chunks on a large sheet of foil, pour over the apple juice and fold the foil into a tight parcel. Use two layers of foil if it is thin, so no steam escapes.
- Cook slowly Heat the air fryer to 160 °C. Place the parcel in the basket and cook for . If your basket is small, divide the pork into two parcels.
- Check and shred Open the parcel carefully, as the steam is hot. A thermometer in the thickest chunk should read 95 °C, and a fork should twist easily into the meat. Shred it with two forks and mix with the cooking juices, barbecue sauce and vinegar.
- Crisp the edges Spread the pulled pork in the basket and cook at 200 °C for , stirring once, until the edges are browned and caramelised. Serve straight away.
Cooking times and temperatures
| Pulled Pork | Temperature | Time |
|---|---|---|
| Pork shoulder chunks, 5 cmWrapped in foil | 160 °C | 1 hr 30 min |
| Smaller chunks, 3 cmWrapped in foil | 160 °C | 1 hr 10 min |
| Crisp the shredded porkStir once | 200 °C | 5 min |
| Reheat leftover pulled porkSplash of water; steaming hot | 160 °C | 5–6 min |
| Frozen cooked pulled porkAdd sauce | 160 °C | 10–12 min |
Times are a guide and depend on the size of the food and the power of your air fryer. Cooked when the centre reaches 95 °C. See also cooking times and temperatures for all dishes.
Tips
- Pick shoulder, not loin. Shoulder (also sold as pork butt or hand) has the fat and collagen needed. Loin and tenderloin stay dry and do not shred well.
- Seal the foil. A tight parcel holds in the steam. If it leaks, the pork roasts instead of braises.
- Save the juices. The liquid in the foil is full of flavour. Stir it back into the shredded pork to keep it moist.
Serving
Pile the pork into soft buns with coleslaw, or serve it in tacos with pickled onion. It also goes well on baked potatoes or over nachos with melted cheese. For a side, try sweet potato fries or corn on the cob. Pulled pork in the air fryer also makes good sliders for a party.
Storing and reheating
Pulled pork keeps for up to 3 days in an airtight container in the fridge, and for 3 months in the freezer. To reheat, put it in the air fryer at 160 °C for 5–6 minutes with a splash of water or sauce, until it is steaming hot all the way through (75 °C). Thaw frozen pork in the fridge first.
Variations
- Spicy: Add 1 tsp chipotle flakes or cayenne to the rub.
- Mustard style: Replace the barbecue sauce with a mix of 2 tbsp yellow mustard, 1 tbsp honey and the vinegar.
- Pulled pork sandwich: Toast the buns for 2 minutes at 180 °C, fill with pork and top with crunchy slaw.
Troubleshooting
- The pork is tough and does not shred
- It has not cooked long enough. Pulled pork needs to reach about 95 °C to break down the connective tissue. Re-wrap it and give it another 20–30 minutes.
- The meat is dry
- The foil was not sealed or there was too little liquid. Wrap tightly, use the full 100 ml of juice and mix the shredded pork with the cooking liquid.
- The barbecue sauce burns
- Sugar burns at 200 °C. Toss the sauce through the shredded meat and crisp it for only 5 minutes, stirring once.
Frequently asked questions
Can you make pulled pork in an air fryer?
Yes, as long as the joint is small. A 1 kg shoulder cut into chunks and wrapped in foil fits most 5–6 litre basket air fryers. Larger joints need a slow cooker or oven.
How long does pulled pork take in an air fryer?
About 1 hr 30 min at 160 °C for chunks of 5 cm, wrapped in foil. Smaller 3 cm chunks take about 1 hr 10 min.
How do you reheat pulled pork in the air fryer?
Put it in the air fryer at 160 °C for 5–6 minutes with a splash of water or sauce, until it is steaming hot all the way through (75 °C).
Can you cook pulled pork from frozen in the air fryer?
Already cooked and shredded frozen pulled pork can be heated at 160 °C for 10–12 minutes with sauce. Raw frozen shoulder should be thawed first.
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