Pulled Pork with Ninja Foodi: A Gluten-Free and Easy Recipe 🐖
Pulled pork is a culinary specialty from the United States, perfect for convivial dishes like gluten-free burgers and tacos or even a revisited Parmentier. Thanks to the Ninja Foodi, this recipe becomes ultra-simple and quick, without compromising the tenderness of the meat or the flavors. Naturally gluten-free, this version highlights simple ingredients and a tasty result in record time.
Ingredients
- 1 kg of boneless pork loin
- 1 large chopped onion
- 3 cloves of garlic, chopped
- 150 ml of chicken or vegetable stock (gluten-free)
- 100 ml barbecue sauce (check that it is gluten-free)
- 4 Tbsp of cider vinegar
- 3 tbsp tomato paste
- 2 tbsp smoked paprika
- 1 tsp ground cumin
- 1 tsp of salt
- 1/2 tsp ground black pepper
- 1 tbsp olive oil
Preparation
- Prepare the meat: Remove excess fat from the pork loin if necessary, then cut it into large pieces for even cooking.
- Mix the smoked paprika, cumin, salt and pepper, then rub this mixture on the pieces of meat.
- Sear the meat (“Saute” mode): Turn the Ninja Foodi into “Sauté” mode and heat the olive oil. Brown the pork pieces until they are nicely browned on all sides. Remove them and set aside.
- Prepare the aromatic base: In the same bowl, add the onion and garlic. Fry for a few minutes until translucent.
- Deglaze with the broth to loosen the cooking juices.
- Pressure cooking: Return the pork pieces to the pot. Add the barbecue sauce and tomato paste. cider vinegar and mix to coat the meat well. Close the lid and activate the “Pressure Cook” mode, on High, natural release (pressure cooking) for 45 minutes.
- Shred the meat: Remove the pork pieces and place them in a large bowl. Shred the meat using two forks.
- Return the shredded meat to the sauce to coat it well.
- “Sauté” mode to thicken the sauce (optional): If the sauce is too liquid, use the “Sauté” mode again for a few minutes to reduce it slightly.
Note
As tacos : Serve in gluten-free tortillas with avocado, pickled red onions and cilantro.
As a main course : Serve with mashed sweet potatoes or rice for a more classic version.
In revisited Parmentier : in butternut Parmentier for example.