BBQ PULLED PORK IN THE NINJA FOODI 14 in 1 XL PRESSURE COOKER!

BBQ PULLED PORK IN THE NINJA FOODI 14 in 1 XL PRESSURE COOKER! Today I show you how to make amazing pulled pork using your Ninja Foodi or your Instant Pot. This recipe is too easy and has tons of flavor.
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[@bobbicatton]

One of my favorite pressure cooker recipes. I am loving my Foodi😊👍

[@CookingWithCJ]

Thank you! Appreciate ya Bobbi!

[@lorriedavis-dick507]

Wonderful recipe!

[@earlbinder67]

CJ - Thanks for properly demoing how the pressure vent is set on seal !! - The diagram in the instruction manual is "lacking" (unclear), so I thought that the first 14 in 1 was not coming up to pressure and got a replacement from Ninja, and accidentally realized the issue was the diagram. EVERYONE: Note that the pressure vent DOES NOT go all the way on top of the raised lip on the right, just next to it!!

[@CookingWithCJ]

Thank you sir!

[@earlbinder67]

@@CookingWithCJ You are welcome & last night the live stream with the Waltwins was great! I plan to make some pulled beef today using the recipe in the pulled pork video, assuming my plumber finishes a repair.

[@jeanniebow-mcconnachie4032]

Looks good....like those gloves....

[@earlbinder67]

@@jeanniebow-mcconnachie4032 I've been using those Venom Steel nitrile gloves since I first saw them on one of CJ's videos about a year and a half ago. Most of the time I use 1 gloved hand to handle what I'm cooking.

[@cheriejohnson9445]

Oh my that looks amazing!

[@CookingWithCJ]

Thank you!

[@michellevargas9645]

Omg!! Just made this evening for dinner! Unbelievable 🤤🤤🤤 thank you for sharing this recipe. I will tell your buddy you sent me for the good stuff 🙌

[@FritzFrank]

Looks amazing like usual! 😋🔥🍻

[@CookingWithCJ]

Thank you sir!

[@o0oWiggyo0o]

Trying this recipe now, looks banging!

[@CookingWithCJ]

Awesome!

[@TheSillyKitchenwithSylvia]

Looks excellent CJ!

[@CookingWithCJ]

Thanks Sylvia! Merry Christmas!

[@jaybooth4815]

That’s some fine dining there CJ! Pulled pork in an hour on Hawaiian rolls……money! Many blessings to you and your family this Christmas! Cheers brother!

[@CookingWithCJ]

Thanks brother! Merry Christmas to you and yours too!

[@TheDrunkenBBQ]

That pulled pork looks fantastic my friend, that must have been a great dinner 🔥🎉👍

[@CookingWithCJ]

Thank you! Cheers

[@daddydutchbbq]

Just a heathy sniff from 70k ! Congrats Boo !

[@CookingWithCJ]

Thanks puddin!

[@2AChef-n-BBQ]

Nothing wrong with that, have to try the pressure sometime👍🏼🇺🇸

[@CookingWithCJ]

Thanks brother

[@cherylbunch841]

Came over from T-Roys. The pulled pork looks delicious!

[@CookingWithCJ]

Awesome! Thank you!!

[@nhreef]

Hi CJ, if you could only have this, or the grill and griddle which would you get?

[@CookingWithCJ]

The Foodi Grill and Griddle. All day everyday

[@daddydutchbbq]

Hey,you need to show that label better ! I barely saw the best part ! But damn the color of that pork after it sweat in ! USS Pig Shake is a thing of beauty! Beautiful grub Bubba !

[@CookingWithCJ]

Lol!! Next time for sure!

[@dahnic69]

So how long would you put a Shoulder under pressure that has been smoked for 3 hours on a Pit Barrel Cooker?

[@dahnic69]

Couldn't wait. Went with 4hr smoke on Pit Barrel Cooker and 24min under pressure. Will let you know how it turned out! 😂🤷🏽‍♂️

[@CookingWithCJ]

Sorry missed it. I hadn’t tried it, so let me know.

[@aunteedaphne3137]

Hey Nephew hey, let's cook this. Please add the recipe to the description for me. Peace and positivity. Auntee loves you to life

[@CookingWithCJ]

Thanks Auntee! Appreciate ya! I’ll get it added asap!

[@madwoodbbq3834]

that looks awesome but what kind of bbq sauce was that

[@CookingWithCJ]

It was Kinders sugar free, roasted garlic bbq sauce

[@madwoodbbq3834]

@@CookingWithCJ thats the same kind I use um diabetic too

[@dianaverhulst3407]

Hoping you might answer this immediately. First time pulled pork person here --- I have a 5 lb bone-in and it's in the pressure cooker now for 90 minutes on Hi. I have the Ninja Foodie like you showed in this recipe. I sense perhaps I should stop the cooking at 75 mins - perhaps 90 is too much. I see you did a quick release. I read the other day where someone did slow release. I'd like your thoughts on which is best please and why. Also, I'm pressure cooking mine with large chopped Vidalia onion in the mix. I used a maple bbq dry rub I had in my spice drawer, sauteed all sides, used chicken stock plus a bit of marsala cooking wine (smelled just like sherry to me); So. Slow release or quick? And since I have all day, will the meat benefit from going to a slow cook function for the rest of the afternoon before my husband gets home? I can also hold this pork for a meal tomorrow but would like to taste it at its best. Do have coleslaw in fridge. Thanks and hope you get this today (Monday). Pastor Diana

[@lisagill9971]

💖👼🏻🌺 Yum

[@CookingWithCJ]

Thank you!

[@StrzelnicaFX]

This shit look rank

[@CookingWithCJ]

Cool