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How To Cook Pork Shoulder In A Ninja Foodi

Published by: Chef Matty Riedel • Updated: January 24, 2024

If you are looking for the perfect recipe to cook a delicious pork shoulder feast, then you have come to the right place. The versatile Ninja Foodi makes the cooking process easier and quicker. It is a real treat to cook with this appliance.

Any pork shoulder works for this recipe. All you need is the recipe of your choice, and you are ready to set the table.

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Cooking A Pork Shoulder In A Ninja Foodi


How long you need to cook the pork roast depends on its size. The cook time for a two-pound roast will vary from a three-pound roast. It will also depend on whether you are air frying or using the pressure cook function.


To ascertain you are not undercooking or overcooking, you need to check the roast periodically. The best way to determine how well your roast has cooked is to get an instant-read thermometer. Once your pork roast registers an internal temperature of 75℃, it is consumption ready.

Pork Cuts

With this recipe, you can cook pork tenderloin, pork loin, or other lean pork roasts. If you cannot fit the roast in the basket, cut it up into the required size. You will get the best results by cooking each chopped piece separately.


You can adjust the seasonings as per your taste. Spice combinations of rosemary, freshly ground black pepper, paprika, etc., work best for pork.

Ninja Optional Functions

You can also use the ‘Bake/Roast’ function instead of the ‘Air Crisp’ function. It allows for slower cooking due to the fan speed and keeps the pork moist and tender.

You can then shred or chop the roast to use in sandwiches, fried rice, tacos, etc.

It is paramount to cook pork properly to avoid getting sick. As per the UK Food Standards Agency, in order to kill harmful elements in pork, the meat should register an internal temperature of 75℃ for two minutes. On the other side of the ocean, the USDA has lowered this temperature to 63℃.

Pork Shoulder Recipe

The recipe calls for the combined use of the air fryer and the pressure cooker. The use of these functions allows the pork shoulder to get a wonderful sear with crisp edges. It also allows you to get your seasonings in the pork.
Once you are done searing, you can pressure cook the roast. You can also use the Bake/Roast mode instead of air frying the meat.
The impressive part of using the Ninja Foodi is the quick cook times. Compared to cooking in a slow cooker for five hours, you can get done sooner with this appliance.
Click The Stars Below To Rate This Recipe:
5 from 3 votes
COURSE Main Course
CUISINE American
CALORIES 406 kcal


Spice Rub

  • ½ teaspoon ground black pepper
  • ½ teaspoon salt
  • ½ teaspoon sage powder
  • 1 teaspoon dry thyme
  • 1 teaspoon powdered onion
  • 1 ½ tablespoons powdered garlic
  • 2 tablespoons packed light brown sugar

Additional Ingredients

  • 2- pound pork shoulder
  • 2 garlic cloves, minced
  • ½ cup medium yellow onion, diced
  • ¼ cup extra virgin olive oil, split
  • 1- quart chicken broth
  • 1 ½ tablespoon cornstarch
  • ½ cup red wine, dry
  • 1 teaspoon rosemary leaves, chopped
  • 1 tablespoon balsamic vinegar


  • Set the temperature at 200℃ and let the air fryer. 
  • Once all your spices are mixed together, rub the pork roast with some virgin olive oil and pat in the spices. Score the pork shoulder before rubbing in the oil and spices.
  • Place the seasoned pork into the air fryer basket and allow it to air fry for eight minutes.
  • Once you hear the ding, take out the basket and flip over the pork. Allow it to cook for an additional seven minutes at the same temperature. Remove the air fryer and set it aside after it dings.
  • Drizzle two tablespoons of olive oil into the cooking pot and set the function to Saute. Add in the onion and garlic once it heats up and allow it to cook until aromatic for about two to three minutes. Set it aside once done.
  • Pour the wine and chicken stock into the cooking pot and place the seared pork shoulder on top. Set the timer for one hour. After it is done, allow 10 minutes of natural pressure release before letting off the remaining pressure.
  • Let the pork aside while you prepare the gravy. Turn back the ‘Saute’ setting. Mix the balsamic vinegar and cornstarch in a bowl until you get a smooth slurry. Add in the rosemary. Pour the slurry into the pot and stir until the sauce thickens. You can season it as per your taste.
  • You can also skip making the gravy entirely. Simply allow the pork to rest for 10 minutes after the pressure cook and then shred it or slice it up as per your liking. Resting it allows for carryover cooking. It makes the dish more flavourful and redistributes the juices.
Chefs Tips

Bake/Roast Mode

If you want to use the ‘Bake/Roast’ mode on the Ninja Foodi, follow the same steps for seasoning. You can alter the seasoning to your liking. Set the temperature to 200℃ and preheat the ‘Cook & Crisp’ basket.
Once it has preheated, place the pork in the basket for 20 minutes. Check the meat once the timer dings and flip it over. Cook for an additional 15 minutes. Use the thermometer to check the internal temperature. Once it reaches 63℃, pull it out.
It may take longer for the meat to cook, depending on the cut and weight. Keep checking at intervals to get a clear-cut idea of how well it is done. Once done, allow it to rest for carryover cooking before slicing it up.
Nutritional Information
Calories: 406kcalCarbohydrates: 12gProtein: 29gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 97mgSodium: 1277mgPotassium: 541mgFiber: 0.2gSugar: 7gVitamin A: 15IUVitamin C: 2mgCalcium: 41mgIron: 2mg
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More Easy Ninja Foodi Recipes For The Home Cook To Try Today!

Summing Up

A pork shoulder is a hard-working muscle. It is quite flavourful when cooked right. It is also a very affordable meal to indulge in. The above recipe is just one of the many ways you can prepare a pork shoulder.

You can use the grill function or the ‘Bake/Roast’ function for cooking your meat. Just ensure the meat has reached a safe internal temperature before you slice it up and consume it.

Chef and Restaurant Owner Matty Riedel
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