Air Fryer Pulled Pork
Air Fryer Pulled Pork is made with pork shoulder, smoked paprika, liquid smoke, and BBQ sauce; air fry at 360°F for 40 minutes until tender and shreddable with a smoky bark.
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Method
- 1
Cut pork shoulder into 3-inch chunks for faster, more even cooking.
- 2
Rub chunks with liquid smoke, then coat generously with dry rub. Let sit 30 minutes.
- 3
Wrap seasoned pork in foil packets. Air fry at 360°F for 30 minutes.
- 4
Remove foil. Air fry at 400°F for 8-10 minutes until bark forms on the outside.
- 5
Shred with forks. Toss with BBQ sauce. Serve on brioche buns with coleslaw.
Pro tip. Cutting into chunks is the key adaptation for the air fryer — a whole shoulder would take hours. The foil phase tenderizes; the unwrapped phase builds bark. Liquid smoke adds that smoker flavor you'd otherwise miss.
Why the air fryer wins here
- Ready in 40 minutes. The same dish takes about 72 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 300°F for 3-5 minutes. Put in a ramekin with a splash of broth or vinegar so it steams back to juicy. Full reheat guide for pulled pork.
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A one-page chart of everyday cooking times and temperatures. Print it, stick it on the fridge.
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