Mastering Mouthwatering Pork Shoulder in the Ninja Foodi

It is a good idea to use your Ninja Foodi to cook a pork roast, and there are many ways to do it. You can make a delicious air fryer pork roast simply by using the air crisp/air fry function only.

You can slow cook it and then use air crisp/ air fry to crisp up the top. You can also use bake/roast or sous vide.

For me, the best way to make a pork roast in the Ninja Foodi is to combine pressure cooking and air frying. This makes a pork loin that is tender and juicy on the inside and crispy on the outside.

This is the best way to make a fully cooked, tender pork roast! The great thing about pressure cooking first and then air-frying is that we can keep the pork very moist while it cooks partially and then finish cooking it by air-frying.

This flavorful pork roast is ready in under an hour and is mostly hands-off cooking, which I love!

This way of cooking is called “Tendercrisp,” and the Ninja Foodi Pressure Cooker does it. However, you dont have to have the Ninja Foodi to make this recipe. You can use any pressure cooker with or without a crisping lid. If your pressure cooker doesn’t have a crisping lid, you’ll have to finish cooking the pork roast in the oven and make the fat on top crispy.

A pork roast can be made with a lot of different cuts of pork, with or without bones. This recipe is for a boneless pork center loin. You can cook other cuts of pork the same way, but they might need less or more time in the oven.

The Pork Loin is the main cut of pork. It is then broken down into other cuts, such as pork sirloin roasts or chops, pork tenderloin, pork ribs, and pork center loin chops or roasts.

Here are some common pork cuts used for roast pork and what you need to know about them if you want to use them instead of boneless pork loin.

How to Make a Pork Loin Roast in the Ninja Foodi

It’s easy to make the pork loin roast in your Ninja Foodi! Begin with a frozen pork loin roast that weighs about two to three pounds. I don’t think it’s a good idea to cook lean pork roasts from frozen because the outside usually gets too done before the inside is done right.

I also recommend bringing the pork roast out of the refrigerator at least 30 minutes before cooking. This takes away the chill and makes it cook more evenly, but it’s not as important for pressure cooking as it is for other types of cooking.

In a small bowl, combine your seasoning blend. You can make your own rub with just salt and pepper or any spices you like. You can also use the rub in the recipe card below.

If possible, season your pork roast at least two hours before you cook it. You can do this up to 24 to 48 hours ahead of time. I never remember to do this, so I usually season just before cooking. If you can, try to season ahead of time, it does make a difference in the flavor.

Add 1 cup of liquid to the inner pot of the Ninja Foodi. I used water because I wasnt making gravy with the juices. You can use any kind of broth or just plain water to make gravy. Add some aromatics, like thyme or rosemary, along with onion, garlic, celery, and carrots. This will give you a flavorful base to make gravy with.

Place the reversible rack in the low position into the Ninja Foodi inner pot. You could also use the air fryer basket or any trivet that elevates the pork above the liquid. If you are air-frying the pork roast after pressure cooking it, make sure it is not too close to the heat source when you put the lid back on.

Place the seasoned pork roast on the rack/basket with the fat cap facing up. Set the pressure to high and set the time based on the size and shape of your roast. Here are my suggestions.

• 1 to 2 pounds and 3 to 4″ in diameter: set the pressure to high for 10 minutes
• 3 to 4 inches across and 2 to 3 pounds: set the high pressure for 15 minutes.
• 3. 4 pounds and a diameter of 3. 4 inches: set the pressure to high for 18 minutes

If the diameter of your pork loin roast is 4-6″, increase the pressure cooking time by 3 minutes. Remember, it is always better to undercook than overcook.

After the time is up, let the pot’s pressure drop on its own for 10 minutes before opening the lid. Even if the pin falls before 10 minutes are up, don’t open the lid until then. The pork is still cooking during this time and the full 10 minutes is needed.

After pressure cooking, take the internal temperature of the pork at the very center using your (affiliate link)instant-read thermometer. The temperature should be between 100-110℉/38-43℃.

If it reads less or more, don’t worry—you can change the time you air fry it. If it reads 135–140℉/57–60℃, you should skip the air fry and take the roast out to rest for 10 minutes. The Ninja Foodi can be heated up on broil or grill for 10 minutes. Then, put the roast under the broiler for 3 to 5 minutes to get the fat cap to dry out and the meat to get a little crispy. This short time won’t make the pork too done, and as long as the internal temperature is 145℉/63℃, you don’t need to let it rest again.

Close the crisping lid, set the function to air fry/air crisp, and the temperature to 400℉/200℃. The pressure cook time is over, and you now know the internal temperature. Set the time for 20 minutes.

You are going to air fry until the pork roast reaches between 130-135℉/55-57℃. Check an internal temperature every 5-10 minutes. Make sure the meat thermometer is in the thickest part of the meat. This will be the coldest part of the meat, which will be the middle. Getting the lowest reading is what I do. I do this by pulling up on the thermometer a little past the center.

You can move the roast to an air fryer or oven to finish cooking it if your pressure cooker doesn’t have a crisping lid.

Once the pork has reached between 130-135℉/55-57℃, turn the Foodi off and remove the pork. Let it rest on the rack on a cutting board for 10-15 minutes. Most of the time, I leave the thermometer in the pork while it rests to make sure it reaches 145℉/63℉ inside.

Cut the pork into thin or thick slices with a sharp knife. Either way, it will be juicy, tender, and tasty. Serve & Enjoy your Ninja Foodi Pork Roast!.

Always have pork roast left over? My favorite way to use it is to slice it really thin and make Cuban Wraps! Here’s my recipe for Cuban-Style Crispy Sandwich Wraps.

One way to make sure your pork roast stays juicy is to not overcook it and let it rest for 10 to 15 minutes before cutting and serving. This is especially important for leaner cuts like the center loin. Always remember to allow for carryover cooking and pull your pork roast when it reaches about 135℉/57℃. While it is resting, the temperature will rise by at least 10 degrees. When it reaches 145℉/63℃, it is ready to be served. Perfectly cooked pork will have the slightest pink blush to the meat.

The primal loin is where the pork tenderloin and loin both come from, but they are not the same cut of meat. A pork tenderloin is a cut that is about 12″ long and 2–3″ wide. It is very lean and tender. They usually weigh about 1-1½ pounds. Pork tenderloins do not have a fat cap on them. A pork loin is a much larger cut, weighing in at 7-10 lbs. They can be 18 to 24 inches long, 4 to 6 inches across, and have a nice fat cap on one side. Often times you will see the whole pork loin cut into 3-4 pound sections in grocery stores.

What is Carryover Cooking and Why is it Important?

It’s important to know about carryover cooking and how it changes the final temperature of food if you want to cook meat well.

When food is taken away from a direct heat source but still continues to cook, this is called “carryover cooking.” This period of time can vary based on the size and shape of the food. Even though I’m only going to talk about meat, all food that is taken away from a heat source (like an oven, pressure cooker, slow cooker, stove burner, etc.) continues to cook. ).

You may have heard to let your meat rest for 5-10 minutes before cutting. In this way, the meat’s juices won’t run all over the cutting board but will instead pool in the fibers of the meat. During this resting period, our food still continues to cook from heat transfer.

While the meat is resting, residual heat moves from the hottest to the coldest parts of the meat until the meat reaches equilibrium, which means it is all the same temperature. Then, the temperature will start dropping as your food cools off.

To serve perfectly cooked meats, you need to know how carryover cooking changes the temperature of the food inside. This is especially true for lean meats like some cuts of pork and chicken, which tend to dry out and get tough if they are even slightly overcooked.

One important thing to know is that meat of different sizes and shapes will cook more or less after being cooked in another pan. Over the course of 10 minutes, steaks, chicken pieces, and pork chops will heat up by 5 to 10 degrees. While bigger roasts and whole chickens will warm up by about 15 to 20 degrees in the same 10 minutes of rest,

When you cook a steak, more heat is lost through the surface before it can heat up the inside as much as when you cook a round roast, which has more mass and less surface area.

This is significant because it can greatly modify the temperatures at which you serve your food. Also, knowing about carryover cooking will help you choose when to remove your meat from direct heat and let it rest.

I took the pork loin roast out of the oven when it reached 130℉ because I knew it would heat up to 145℉ after resting for 10 to 15 minutes. By doing this, I avoided overcooked, dry, and tough pork.

Since pork chops have a larger surface area than total mass, I would have taken the pork out of the oven when it was about 135°F or 140°F and let it rest until it reached 145°F.

When cooking meat to the right temperature, you should always think about carryover cooking and take the meat off the heat before it reaches the right temperature for serving so it doesn’t get too done while it’s sitting on the cutting board.

Steaks, chops, and chicken pieces should be taken out of the oven about 5 degrees before they’re ready to be served, and larger roasts should be taken out 10 degrees before they’re ready to be served.

Ninja Foodi – Roast Pork

FAQ

How to cook a pork shoulder joint in the Ninja?

Which is the best cooking method for a pork shoulder?

Is it better to slow cook or pressure cook pork shoulder?

How to pressure cook pork shoulder in Ninja foodi?

Pressure cooking your pork shoulder in the Ninja Foodi is a quick and easy way to get deliciously tender meat. Here’s a step-by-step guide: 1. Rub your pork shoulder with your desired seasonings. 2. Pour sauce ingredients into the pot and place the meat on top. 3. Close the lid and set the valve to sealing. 4.

How long to cook pork shoulder in Ninja foodi?

This allows for the pork shoulder to become tender and juicy, perfect for pulled pork or any other delicious recipes you have in mind. Typically, for a 3-pound pork shoulder, you’ll want to cook it in the Ninja Foodi for about 75-90 minutes at high pressure. This ensures that the meat is fully cooked and incredibly tender.

How to cook pork in a ninja foodi?

Using the olive oil, brush it in the pot of the Ninja Foodi to fully coat the pot. Set the Ninja Foodi to the saute function on medium-high heat and sear each chunk of pork on all sides to brown the outside. Carefully remove and set aside. Add the chicken broth to the pot.

How to air Fry pork shoulder in a ninja foodi?

Load your seasonings into a mixing bowl and mix well. Also score your pork shoulder. Place your air fryer basket into your Ninja Foodi and load it up with your pork shoulder. Rub extra virgin olive oil onto the top and then rub it with the dried rub. Air fry for 8 minutes at 200c/400f.