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    Home » All Recipes

    Asian Pulled Pork ~ Ninja Foodi or Instant Pot Recipe

    Published: May 26, 2019Updated: April 3, 2021 · This post may contain affiliate links. If you make a purchase after clicking a link, I may earn a small commission. As an Amazon Associate, I earn from qualifying purchases. See Our Full Disclosure Policy for More Information

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    Servings: 6

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    Asian Pulled Pork? YES! It's EASY. It's DELICIOUS! Make it in the Ninja Foodi and shave off hours of time!

    Asian pulled pork on a bun with pickled vegetables

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    Making a great pork butt for pulled pork takes FOREVER... usually. Low and Slow is the mantra of the BBQ world and I'm not knocking that! There really isn't anything like a low-and-slow-smoked pork butt, but... this recipe for Asian Pulled Pork will knock your socks off. It's that good!

    As the previous owner of a BBQ restaurant, I've probably made over a thousand pork butts in my lifetime, and if anyone suggested that I use a pressure cooker to make one, I would have said, "No Way!"

    There isn't anything that competes with a pork butt that is cooked on a wood-fired smoker for 8-10 hours. There is something magical that happens during that long cook time where the perfect amount of smoky flavor is absorbed by the meat and the fat renders and produces this wonderful bark. It's delicious for sure.

    However, we can create a delicious pulled pork right in our pressure cookers and I decided to make this one an Asian inspired pulled pork. If you want a more traditional style of pulled pork, you don't want to miss this recipe for Ninja Foodi Pulled Pork. This recipe comes with the bark and all!

    pork shoulder on cutting board with some meat pulled off
    Traditional Style Pulled Pork in the Ninja Foodi

    Find The Information You Need Quickly

    Toggle
    • What Cut of Pork Will I Need to Make Asian Pulled Pork?
    • Can I use Pork Loin to make Pulled Pork?
    • Can I use Frozen Pork Butt?
    • Let's get to Making Asian Pulled Pork!
    • How to Make Your Own Red Chili Pepper Paste
    • Asian Pulled Pork in the Ninja Foodi

    What Cut of Pork Will I Need to Make Asian Pulled Pork?

    You will need a pork shoulder, pork butt, or a picnic shoulder. In most grocery stores, you can't get an entire pork shoulder and even if you could, it won't fit in the Ninja Foodi. I usually look for the pork butt which isn't the butt at all. The pork "butt" is cut from part of the shoulder and usually has less bone than a picnic shoulder.

    The picnic shoulder is cut from lower down on the shoulder of the hog and often has a bigger bone and the skin intact. While this isn't a problem, I do prefer the pork butt for it's marbling and more uniform shape.

    Pork butts (shoulder) are easier to cut into smaller pieces even if they have the bone in. If you are making traditional BBQ, I recommend getting bone-in because nothing beats that flavor added by the bone.

    When making Asian Pulled Pork or any other pulled pork in the Ninja Foodi or pressure cooker, bone-out can be easier to deal with.

    Typically a bone-out pork butt is about 6-8 pounds. I like to cut that into 3 sections and cook it 3 different ways for variety. You can cut it and freeze it for later or triple this recipe and make it all at once! If you cut the whole pork butt into 3 chunks, the cooking time will be the same. If you keep it whole, you will need to increase the cooking time to about 2-2 ½ hours.

    If you want to read more about cuts of pork for pulled pork, check out this article by The Spruce Eats: The Right Cut of Meat for Pulled Pork.

    Can I use Pork Loin to make Pulled Pork?

    I have never tried using a pork loin, but I have used a pork tenderloin once. While this is not the usual cooking method for a tenderloin, it does work. I made a pulled pork in a curry sauce quite by accident and it was delicious. I slow cooked the pork instead of pressure cooking it and it was perfect.

    If you have to use a leaner cut of pork, then I would skip the pressure cooking all together and do it this way: put all the ingredients into the Ninja Foodi (except the pickled veggies), but decrease the liquid to 1 cup instead of three and decrease the salt to 1 teaspoon. That means to add in the garlic, ginger, orange juice, salt, red pepper flakes, honey, and pork to the inner pot of the Ninja Foodi. Then set the Ninja Foodi to the slow cook function on high for 4 hours.

    Can I use Frozen Pork Butt?

    Yep! I did just that the first two times I tested this recipe and it worked out great. In fact, the time was the same too! So throw that frozen (2 ½ lb) pork butt right into the Ninja Foodi, add the water, vinegar, and seasonings and set the time for 60 minutes!

    If your pork butt is more than 2 ½ pounds, you will need to adjust the cooking time. I would start with 90 minutes, but it could take longer depending on the size.

    Let's get to Making Asian Pulled Pork!

    Pork Should in liquid in the inner pot of the Ninja Fooid

    The first thing you want to do is get the pork butt cooking since this takes about 60 minutes. In the inner pot of the Ninja Foodi, combine 3 cups of water with 1 cup of rice wine vinegar, ½ Tablespoon of sea salt, 1 teaspoon of red pepper flakes, and ¼ cup sugar. You can skip the red pepper flakes if you want, but they really add a nice flavor.

    Add in the 2 ½ pounds of pork shoulder (butt). You want the pork shoulder to be at least ¾ of the way covered with liquid. If you need to increase the water to achieve this, go ahead. It will not affect the outcome.

    Put on the pressure lid and set the pressure to high and the time for 60 minutes. Turn the black valve on the Ninja Foodi to seal and hit start. When the time is up, immediate release the pressure. Don't scream at me quite yet, let me explain why it is OKAY to immediate release the pressure.

    There are many times when you will want to do a natural release for meats, but it is not necessary in this recipe. At the end of 60 minutes, the pork shoulder will be nearly covered with liquid so it will not lose moisture when doing an immediate release. Trust me, turn the valve, it will be fine. If you are interested in more specifics about pressure cooking, take a look at this article I wrote: Pressure Cooking 101.

    If you can't bring yourself to do an immediate release, it will not hurt anything if you go with a natural release.

    pouring pickling liquid into a jar of sliced vegetables for pickled vegetables

    While the pork is cooking, make up your pickled vegetables. Of course this is optional and the Asian Pulled Pork will be delicious if you skip this step, but the added crunch and flavor of the pickled vegetables really enhances the flavor! Give them a try!

    Cut up the vegetables you want to use. I chose thinly sliced ginger, red onion, red sweet pepper, and matchstick carrots. If you love spice, you can use red chili peppers! You can watch how I cut up the vegetables in the video for Asian Pulled Pork on YouTube or below the written recipe.

    Heat ½ cup of water and add 1 teaspoon sugar. Stir until dissolved. Add rice wine vinegar. Pack jar with vegetables and pour liquid into jar. If you need to add more liquid to cover the vegetables, use equal parts of water and vinegar. Put the lid on the jar and refrigerate for at least 1 hour or until ready to use.

    You can also make the pickled vegetables spicy by adding red pepper flakes.

    You can make as little or as much of the pickled vegetables as you want and they last a long time in the fridge. The longer they sit, the more flavor they absorb. I have found that 1 hour is the minimum amount of time you want them to pickle.

    When the pork has finished cooking, strain the meat from the liquid and remove any large pieces of fat. Shred the pork and return to the inner pot. Be sure to reserve at least ½ cup of the liquid.

    You don't have to throw away the liquid. Let it cool and freeze it for future Asian dishes that call for chicken or beef stock.

    Add in ½ cup of the liquid to the inner pot with the pork along with grated ginger, minced garlic, honey, red pepper paste (see recipe below if you want to make it yourself), orange juice & ½ teaspoon red pepper flakes. If you can't find red pepper paste and don't want to make it, you can use 1 teaspoon red pepper flakes instead.

    Sear/Sauté on medium heat until flavors have combined, this will only take a few minutes. If you are not serving right away, you can either leave the keep warm function on or use the slow cooker function on high or low.

    Serve on a bun with pickled vegetables. Enjoy! 

    How to Make Your Own Red Chili Pepper Paste

    Ninja Foodi Asian Sticky Wings

    Pressure cook 1.5 lbs of fresh red chili peppers with 2 cups of water and 1 tablespoon of lemon juice on high pressure for 10 minutes. Allow to natural release for 10 minutes, then manually release the rest of the pressure.

    Allow to cool for about 30 minutes and puree in a blender until smooth.

    Add ½ teaspoon of salt and 1 tablespoon of Xanath gum to thicken.

    You can keep the red pepper paste in the fridge for 3-5 days or in the freezer for 3-6 months. I love having this on hand to make various recipes, like this one for Asian Sticky Wings!

    Asian Pulled Pork on a bun with pickled vegetables

    Asian Pulled Pork in the Ninja Foodi

    Recipe By: Louise
    This easy recipe for Asian Pulled Pork is loaded with flavor and perfect on a roll or a steamed bun!
    5 from 7 votes
    Add to My Favorites Saved! Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 1 hour hr 10 minutes mins
    Course Dinner
    Cuisine Asian
    Servings 6
    Calories 257 kcal
    Turn this on when cooking to prevent your screen from going dark

    Ingredients

    Asian Pulled Pork

    • 3 cups water
    • 1 cup rice wine vinegar
    • ¼ cup sugar
    • 1 ½ teaspoon red pepper flakes divided
    • ½ tablespoon sea salt
    • 2 ½ lbs pork shoulder boneless
    • ¼ cup red peppers diced
    • 1 teaspoon ginger grated (about 1 inch of ginger)
    • 1 teaspoon garlic minced (about 3 cloves)
    • 1 ½ tablespoon honey
    • 1 tablespoon Red Chili Pepper Paste see post for recipe or you can buy Gourmet Garden
    • ¼ cup orange juice 1 medium orange squeezed

    Pickled Vegetables

    • ½ cup water
    • ½ cup rice vinegar
    • 1 tablespoon sugar
    • 1 inch ginger sliced thin
    • ½ red onion thinly sliced
    • 1 carrot cut into matchsticks
    • 1 red pepper thinly sliced

    Would you like to save this recipe?

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    Instructions
     

    • Combine water, rice vinegar, sugar, 1 teaspoon red pepper flakes & ½ tablespoon of sea salt in the inner pot of the Ninja Foodi. Place in pork shoulder. Put the pressure lid on and turn the black valve to seal. Set the time for 60 minutes. When the time is up, immediately release the remaining pressure.
    • Strain liquid from the pork, reserve ½ cup of liquid. Remove any large pieces of fat from the pork and shred. Put the pork back into the inner pot.
    • Add the ½ cup of the reserved liquid, 1 teaspoon grated ginger, 1 teaspoon minced garlic, 1 ½ Tablespoons of honey, 1 Tablespoon of Red Chili Pepper Paste, and ¼ cup fresh sqeezed orange juice.
    • Turn the Ninja Foodi on sear/saute and allow to simmer on medium heat for about 10 minutes.
    • Serve on a roll or steamed bun topped with pickled veggies. Enjoy!

    Pickled Vegetables

    • Heat water and add sugar to dissolve. Add rice vinegar and stir. Pack the vegetables in a jar with a lid. Pour liquid over thinly sliced vegetables. Make sure all vegetables are covered with the liquid. Put in the refrigerator for at least an hour.

    Video

    https://youtu.be/kqk1KKfxMt4

    Nutrition

    Calories: 257kcalCarbohydrates: 19gProtein: 23gFat: 8gSaturated Fat: 3gCholesterol: 77mgSodium: 695mgPotassium: 524mgFiber: 1gSugar: 16gVitamin A: 2685IUVitamin C: 40.8mgCalcium: 28mgIron: 1.6mg
    Keyword Asian Pulled Pork Recipe, Asian recipe in the Ninja Foodi
    Course Dinner
    Cuisine Asian
    Tried this recipe?Let us know how it was!

    About the Recipe Author, Louise Long

    Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of experience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to blog full-time.

    Picture of Louise.

    She published her first cookbook in the Fall of 2018 and is very interested in writing several more.

    Louise is also the creator of an online Ninja Foodi Pressure Cooking Course with over 100 instructional step-by-step videos. People absolutely rave about the course and all the value they have received from it.

    Louise has several very active Facebook groups that help people with the basics of cooking and learning more about the appliances they love.

    Ninja Foodi Pressure Cooker & Air Crisper 101

    Simply Cooking with Louise

    Ninja Woodfire Outdoor Grill & Smoker

    Ninja Combi Recipes & Tips

    Louise is also a YouTube creator and you can find most of her recipes in video format on The Salted Pepper YouTube channel.

    She is very responsive to messages and eager to help in any way she can. Get more Information about Louise & contact information

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    Reader Interactions

    Comments

    1. Rob

      May 22, 2022 at 7:38 pm

      5 stars
      This was easy to make and clean up after. I used gochuchang paste for chili paste and hand shredded so that I could pick out all the fat. I saved leftover broth for later bean soup. THIS WAS WONDERFUL! Thank you for your recipes!

      Reply
    2. Alexis Miranda

      May 16, 2022 at 9:17 pm

      5 stars
      So fire! I omitted the sugar and did salt brine for the pickling part and no added sugar in the sauce. Swapped the bun for white rice. New favorite hit! Bought the spicy Indian red pepper spread from the asian market to top. Yum yum

      Reply
      • Louise

        May 17, 2022 at 2:59 pm

        I'm so glad you enjoyed it!

        Reply
    3. Debbie Kreischer

      March 14, 2021 at 10:40 pm

      5 stars
      Outstanding! Best pulled pork we ever had, especially with the pickled veggies. I added bang bang sauce to my bun, which made it all juicier..

      Reply
    4. Pat

      January 28, 2021 at 1:26 am

      Can I use a bone in roast? If so, what changes?

      Reply
      • Louise

        January 31, 2021 at 8:42 am

        You can use a bone-in roast and I wouldn't make any changes.

        Reply
    5. Rob

      December 31, 2020 at 10:58 am

      5 stars
      This is fabulous! I used a 8# bone in pork shoulder in my 8qt Deluxe. Bumped the PC time up to 110min. Fall apart tender as you might expect. I measured ingredients according to your suggestion and then added more since the shoulder was much larger. It turned out fabulous and with the extra i can make egg rolls, etc. Oh, I reduced the amount of water but I still had a lot of broth left to make bean soup with. I served it on New Years Day and so I placed sour kraut on top. Thanks for the recipes!!

      Reply
      • Louise

        December 31, 2020 at 1:26 pm

        So glad you enjoyed it!

        Reply
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    5 from 7 votes (2 ratings without comment)

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