PULLED PORK Barbecue SANDWICH ~ NINJA FOODI Instant Pot PERFECT BOSTON BUTT BBQ SAUCE RECIPE

FIRST OF ALL...PLEASE CONSIDER THE BBQ SAUCE RECIPE CHALLENGE (or friendly suggestion LOL) NEAR THE END OF THIS RECIPE, IT IS SOMETHING YOUR FRIENDS AND FAMILY WILL APPRECIATE and talk about for ever if you get it right!!! It's kinda what making your own bar b q sandwich is about if you ask me! And...you have the most important part you need captured right there in pot.
This is a old instant pot recipe of mine that I have worked on over time...I have not only simplified and greatly reduced ingredients, but also made what I believe is the best pressure cooker Boston butt pulled pork recipe on the market...I GUARANTEE IT!!!...please try it out... post your results...and...CALL ME OUT...if you don't feel the same way...thanks for stopping by to see in the kitchen with jelly!!
In The Kitchen With Jelly ... aka jelly007 !!
#jelly007 #ninjafoodi

[@julieh.9826]

Love your beautiful kitchen and the old dog cameo. Thank your for the excellent step by step. I’m making this tonight 🤞.

[@JohnSanders]

Thank you and let me know how it turns out... thank you for watching!!!

[@julieh.9826]

@@JohnSanders Hey John. Almost forget to reply, but wanted to tell you it turned out great. Tender and delicious. I did skip the searing step for time. Thanks again!

[@JohnSanders]

That is really good to hear... thank you for trying the recipe and sharing your results!!!

[@tommykaulback2000]

John- I’ve tried this several times. I love the parts of do what you do. This is my go too. I have family coming over from out of state today.

[@JohnSanders]

Thanks... good to hear that and I hope they enjoy it!!!

[@neoasura]

I've been addicted to your Foodi videos since I bought one last week. A little tip for that leftover juice, add some pickle juice, and a little mustard to it, toss it into a squeeze bottle as a good South Carolina style mustard sauce for pulled pork.

[@tommykaulback2000]

I’ve done your recipe several times. This is my go too with out of state visitors from Michigan coming to Upstate Ny. The sides are a local thing, salt potato’s, Grandma Brown baked beans, toss salad, and corn on the cob.

[@JohnSanders]

That sound like a perfect meal!!

[@baileyoverton6291]

Love this recipe made it several times my favorite is when you say “its not a crises” new life quote 😂❤

[@ianmunday6655]

I did this in uk tonight in my new foodi using boneless pork shoulder which is a close alternative to your pork butt - i didn’t sear the meat and skipped to the seasoning on the raw meat as you suggested and it turned out absolutely superb , the best pulled pork we have ever tasted - unreal. Love your reviews and fact that you are informing the best way using trial and error - keep up the good work

[@JohnSanders]

Very good to hear... thank y'all for watching me over there and thanks for trying the recipe and sharing your results!!!

[@mrs.cookie5610]

You awesome sauce with the ninja foodi, I love it. Thanks for all the great recipes!

[@JohnSanders]

You are welcome and thank you for watching!!!

[@pauls9256]

Shun knives, my man. Thanks for the awesome videos! I appreciate all the work you put into them and the community you’re building. Got my ninja foodi a few weeks ago and your channel is my go to!

[@JohnSanders]

Well thank you VERY much!! Glad to know you are enjoying them and thank you for watching!!...Those Shun's are really all that, they are the first real knives I've ever owned and I love them!!

[@johnjackson-pu3xo]

007 don't change, your videos are the most informative I really just enjoy watching

[@JohnSanders]

Thanks and I am very glad to hear you enjoy them...thanks again!!!

[@ladytechnical3221]

As usual! You’re tops, sir! You’re the reason I bought my Ninja! You’ve schooled us well! Thank you!

[@JohnSanders]

Thank you... glad i have helped and thank you for watching!!!

[@sal493]

can not wait to try

[@georgemaurice9179]

Thank you for your response. Keep up the excellent videos

[@JohnSanders]

Thank you George, please come back to see me and thanks again for watching!!!

[@AlexanderTheGreat91]

Tried this for my first meal on our ninja foodi. Delicious! Brought the rest into work the next day for my team and everyone loved it!

[@damageincorporatedmetal43v73]

Uncle Rudy & Aunt Arvella , I'm beading have! I've cleaned this dump up!!!

[@austinpage9463]

Made this for dinner tonight. Turned out perfect 👌

[@JohnSanders]

That is great!! Thanks for trying the recipe and sharing your results!!!

[@georgiabarber8555]

My friend did one in the slow cooker, I told her I was going to make one in my Ninja. Thank you for sharing this video!

[@JohnSanders]

I think the two textures are different but I honestly think the Ninja does pulled pork better and of course way faster...maybe y'all should do a throw down and let us know who won...LOL..Thank you very much for watching!!!

[@christysmith5211]

I just got home from Church.. It’s in the instant pot right now. I’ll let you know. Thank you, great video

[@stephanieholmes8494]

going to love experimenting with this got some good ideas

[@JohnSanders]

It can be a lot of fun...thanks for watching!

[@michellevargas5587]

I just made this with my own twist and omg!!! Thank you for sharing 🤗 I love your country talking lol

[@Mcsteffiandboys]

Tried this tonight. Very easy to follow and was very tasty. Kids even approved!!

[@JohnSanders]

It is a very quick, easy and very good way to cook BBQ... thank you very much for trying the recipe... AND... sharing your results!!!

[@lindacastano5040]

I like your videos due to your details explanation. Please continue with your thorough instructions, we love you. All your recipes are delicious. Thank you so much for your hard work.

[@JohnSanders]

Thank you Linda, I get aggravated with myself trying to get my point across but I always want to make sure I explain things in an easy to understand manner as short as possible...Thank you...I love y'all too and thanks for watching!!!

[@lindacastano5040]

@@JohnSanders Your ways of explaining things had been very helpful to me because I'm not a good cook. Thus far, my family loved all the food that I made from your recipes. Please no short cut. Thank you again for all you do.

[@JohnSanders]

@@lindacastano5040 thanks again Linda, I'm glad my videos help!!!

[@mathewmatty09]

From the UK - seen this recipie, and trying it out tonight (will try without searing first) - thanks for the step-by-step! great content

[@ReZipped]

Great recipe John. We followed it to a tee except we had a bigger pork butt that crowded things a bit. We just added a bit more time with the pressure cooker, and as you said, the Ninja was forgiving. We’ve been eating it as an entree for a couple of days. This morning my wife put it in an omelette. And tonight, it’s topping a pizza. The butt isn’t the same as smoking 14 hours on my Weber Smoky Mountain, but then again I didn’t spend 14 hours tending the smoker plus time prepping, resting, etc. The meat is as tasty (or more) than we get at our local restaurants. I will definitely do this again. Thanks for posting!

[@JohnSanders]

Really good to hear and those omelets sound really good!!! Thanks for watching!!!

[@jamescotner3709]

Thanks for sharing John. Doing my first Butt in the Ninja tomorrow and this helped out tremendously.

[@JohnSanders]

That is good to hear... glad I helped and let me know how it turns out...thanks for watching!!!

[@billsmith5876]

John, Thank You.. We followed you recipe and this turned out great... Also have done salmon on your you tube ninja foodi again turned out great... bob...

[@JohnSanders]

Love Love Love hearing that Bob!!! Thanks for trying them and sharing your results!!!

[@ljstorylady]

Got mine in the Foodie right now...so excited!

[@JohnSanders]

It makes some really good pulled pork!! Please let me know how it turns out!! And thanks for trying the recipe!!

[@alexreimer7092]

Great job, making this tonight!!! Totally making the BBQ sauce with the left over juices! 😁

[@damageincorporatedmetal43v73]

I'm not lying, I've made ribs & wing's like this for my Elders. That's what I do I worry about my Elders...

[@josephsizemore8770]

Looks great, I’m getting ready to do one tonight

[@JohnSanders]

Very good to hear... let me know what you think...and thanks for watching!!!

[@sunnymastiff]

I will try this Foodi recipe, pork butt is on the shopping list. I would add some Cole slaw, and Kaiser rolls. Can't wait! I love your Foodi posts!

[@JohnSanders]

That sounds like a very good combination...thanks for watching and let us know how it turns out!!!

[@andreapoppen2815]

Tried your recipe in my new 8 qt. Ninja Foodi tonight. Absolutely yummy!

[@JohnSanders]

It does work really well and thank you Andrea for trying the recipe and sharing your results!!!

[@stephanieholmes8494]

going to try this also try grill mates seasonings they have so many good bbq seasonings and rubs I guarantee your going to like them something new to try

[@JohnSanders]

Thanks... I'll look at those... thanks for watching!!!

[@KWilliams106]

John, I use a one of those silicone strainer/steaming baskets when I cook meat in the pressure cooker. I can lift all the meat out at one time and leave the liquid behind. So much less to clean up!

[@JohnSanders]

That is a good idea... thanks and thanks for watching!!!

[@isitmondayet]

I used John's pork recipe a while back and it was great! Tonight we decided to use Chuck Roast (5 lbs), cut into 2-3" cubes. I used the sear feature to brown two batches of the cubed meat to get a nice char on the majority, then added little of a can of beef broth to help loosen up the burnt on goodness at the bottom of the Foodi insert, added the remaining broth, added a package of taco seasonings (we're using this for taco's ), stirred everything up really well, added half an onion (cut into medium sized chunks - my wife is not a fan of onions so I keep them at a minimum size... usually). Lastly, added back in the seared beef and set the Pressure Cooker to 80 mins (1:20). I let the Foodi to loose pressure on its own (about 20 mins -ish). Then shredded the heck out of some juicy and tasty beef for 4 adults to make a bunch of taco's - we have a fair amount of leftover beef for a few sandwiches this week. IMPORTANT: it probably took the cooker 20 mins to get up to pressure. Plan accordingly as this would be a total (start/finish) of 2 hours (oops... plus the time to sear...no idea how long that took - hmmm... no wondered dinner was late to the table)!!

[@JohnSanders]

Sounds really good!!! Thanks for sharing that... and thank you for watching!!!

[@MatthewMcCain628]

Do t change a thing In your videos. Be the way you are. That is why you have so many subscribers. I enjoy your way of narrating. Keep up the great work! 👍

[@JohnSanders]

Thank you Matthew, I'm glad you enjoy them and thanks for watching!!

[@johnjackson-pu3xo]

I'm with you the videos are the best and hope never change

[@JohnSanders]

Thank you John!!

[@moriahm8424]

Loved your video. Challenge accepted on making sauce. You are my kinda cook.

[@JohnSanders]

Thank you... and thanks for watching!!!

[@CarolJLove]

Loved everything about your video. I just got a Ninja Foodi a few months ago and a search for a recipe led me to you. You are so real and authentic in the kitchen. I'm a new subscriber! Keep cooking! I'll be back for more!❤❤❤🍴 #superbowlsliders

[@JohnSanders]

Thanks Carol!!! Glad you enjoy my videos!!!

[@Hoof8989]

Dog walks in at the right moment

[@JohnSanders]

He had good timing when it comes to food...lol... thanks for watching!!!

[@Jayham72]

I do almost the same, but I don't quick release, I give it 15 minutes. And since I don't at this time have the combo pc air fryer, I put the shredded meat in my airfryer for about 5 min at 400, gives it a beautiful little crisp to it. Then do exactly what you do with the juice sometimes add a little BBQ sauce but often not.

[@larrystephens7437]

I think I would separate the fat out of the sauce before adding it back on the pork. When we smoke a butt most of the shrinkage is moisture and not fat. I am just not sure how much fat comes out when pressure cooking it. Fun experiment!

[@JohnSanders]

Good idea, I actually reheated that and poured it on a mason jar which did seal but I wish I had removed the fat and if I had could have used it later. thanks for the tip and thanks for watching Larry!!

[@damageincorporatedmetal43v73]

3/4 cups of chicken broth And a shot of Tennessee whisky... 😋

[@isitmondayet]

Another great recipe from John ("Jelly007") Sanders - I should have cooked the whole dang thing, but saved half for later. But it tasted so good there were no leftovers (grrrrrrr). Although it pains me deeply to be cooking a beer vs. drinking - I'm VERY into using beer vs water/Apple Cider Vinegar (maybe a Tablespoon - sometimes). I am still struggling with the time it takes for the Pressure Cooker to get up to pressure before the clock starts counting down - messing up with when I THINK dinner will be ready. I do greatly appreciate you going back and updating your recipes... it's insanely helpful and just making dinner so much better.

[@JohnSanders]

Very glad to hear that and this is an excellent way to cook a Boston butt in a pressure cooker that does work a little better than the other...i have problems with having leftovers too sometimes...lol...thanks for watching!!!

[@chateauluouxmont]

eureka moment, thank you

[@joecrowder8893]

John.....as usual, a great video. Would this basic same recipe work for pulled chicken also?

[@JohnSanders]

I've never tried it and it might require different times but that would make a really good meal!!! Thanks for watching!!!

[@bettychrispatterson9314]

I reduce balsamic vinegar with a tablespoon brown sugar then refrigerate it overnight. I add it to the fresh pulled pork the next day. Pork really does love vinegar!

[@JohnSanders]

That sound good...I love balsamic vinegar!!! Thanks for watching!!!

[@rtstrong]

12:05 puppy wanders in: “something smells GOOOOOOD..!l

[@JohnSanders]

He loved it too...thanks for watching!!!

[@melissatinsley3021]

Enjoyed your pulled pork video. Can you share the slotted tongs you used, where you got them, etc?

[@JohnSanders]

Thank you and I'm glad you enjoyed it... I honestly do not remember where the tongs came from...I think target but can't say for sure...sorry but thank you for watching!!!

[@AngelaBNC]

John your idea of making a BBQ sauce out of the leftover broth was spot on! Don't remove the fat, Keep it. Add in a bunch of ketchup or tomato paste (whatever you have on hand). A little more vinegar and I threw in some liquid smoke because I don't like smoked paprika. A healthy dash of worcerstershire sauce. I threw in some paprika, garlic powder, onion powder, sea salt, chili powder, red pepper flakes, McCormick's southwest seasoning, a bit of cayenne pepper and the juice of a lemon. ( I didn't measure anything). I kept it all in my foodie and put it on sear and kept it stirred. Ended up with a couple quarts or so. As it simmers it may thicken up, you can thin with water or I used more chicken broth. It will make your tongue slap your brains out! Thanks for the wonderful pulled pork tutorial, this was my first and it all turned out marvelous.

[@JohnSanders]

That sounds like a perfect recipe and I bet it was excellent!! Thanks for trying that and sharing your recipe and results!!

[@damageincorporatedmetal43v73]

O.K. if you like Bourbon, try a white or red wine. The foodi Ninja is so versatile, it means less dishes in the sink !!!

[@fmmaj9noname332]

I have already made this twice in 3 days! My first and third times using the Foodi! It is so juicy and good, my family wiped out my first try and I had none left for worklunches! So easy!! I used Jack Stack meat rub (local KC BBQ restaurant chain, sold at our Sam's & Costco) for the meat, I did brown all sides, I used Tone's Chicken Base in water to make a richer broth, I added a couple tablespoons of minced garlic, a few drops of toasted sesame oil, a teaspoon of Liquid Smoke, 1/2 tsp of brown sugar, a tsp of black pepper and a squeeze of Sriracha.The extras except garlic could be added after cooking. I added some dripping back into the meat after shredding, and I made my own Carolina mustard sauce using a little of the drippings, and I was in HEAVEN! Thanks so much!

[@JohnSanders]

That sounds like a fantastic recipe... thank you for sharing it, glad you enjoyed it and thanks for watching!!!

[@suziekiehn5553]

Hi John Going to make this pulled pork recipe. It looks delicious. I have tried to find the red tongs you are using. Can you tell me what they’re called or where I can get them. Thanks so much. And again yum yum

[@JohnSanders]

I think those were my kitchen aid ones... probably got them at Walmart or target

[@tlehman0001]

You should make a slurry with 4 tablespoons water and 4 tablespoons cornstarch... thicken that up a tad

[@JohnSanders]

I have used that before and it does a result good job... thanks for watching!!!

[@GhostHuntersOfOzarks]

Look at those hazmat gloves G MA KNEE! LOL

[@JohnSanders]

Those are my..."it's about to get serous" gloves ...LOL I gotta say though...they are very handy when busting up one of those 200 degree 10 pounders...thanks for watching!!!

[@rickmarx3156]

John whats the best way to keep the pulled pork warm & moist so it can be served at a party and will still taste fresh?

[@JohnSanders]

It's a job around hear...lol..you have to keep it in something with a lid that seals somewhat and keep the lid on...even when serving...in other words raise the lid dip it out and immediately put lid back on...No one ever puts the lid back on!!! Lol...hope this helps and thanks for watching!

[@paulhobson7163]

All that needs is some southern coleslaw on it and its perfect.l

[@JohnSanders]

Amen...we do that sometimes!! Thanks for watching!#

[@kathyhanusa8956]

John, I could not help but notice your electric salt device, can you give me more information, name, etc. Thanks...BTW, I am trying your pulled pork tonight...looks wonderful.

[@JohnSanders]

The one I used in the video was made by modern home, I will say it is somewhat top heavy and turns over easy because of the batteries in the top but I use it quite often and do like it...Thank you for watching and please keep us posted on the pulled pork..thanks again!!

[@JohnSanders]

Excellent choice!!! Let me know what you think and thanks for watching!!!

[@rickmarx3156]

John can i keep it warm in the Foodi without drying it out or do i need to keep adding liquid Thank You!

[@JohnSanders]

It will need some liquid at some point but it should be good in the foodi with some type of fitted lid on it for a good while...just be sure to keep the lid in place as much as possible...hope this helps and thanks for watching!

[@damageincorporatedmetal43v73]

No I like to make an Old school recipe; I like Molasses dried mustard & Paprika. A little Ground Garlic & onion Powder. Don't forget the Ginger & nutmeg !!! That's why they call me chef no tell... Now you figure it out ???

[@lucky13proproductions73]

Knowing what you know now, would you still do a quick release or natural release? I have found from your videos, doing a quick release on wings is better than doing a natural, seems like they hold together better, but this being pulled pork do you think that the meat will tense up if you quick release after the cook? Awesome videos! Keep up the great work!

[@JohnSanders]

I'm kinda on the fence with the differences...not sure it means as much as it sounds...but that being said I do natural releases when I'm not in a hurry sometimes...not sure this helped but thanks for watching!

[@cjm0520]

PLEASE get on with it. We get the idea with the bbq sauce.

[@Oksana-1024]

I used a different recipe because I didn't pay attention to yours at a time). The recipe called for 0.5-1 c BBQ sauce in the cooking liquid. I highly recommend it. Also it was a bit too much liquid at the end when the pork was ready. I'll put less stock next time. I ended reducing the liquid in the pot on "Saute" mode for about 15 min after taking meat out and added some of it to the shredded pork with additional BBQ sauce. Also it seems to me that cooking pork for 1 hr 30 min is a bit of overkill. My pieces were maybe twice as small as yours, I cooked them for 20 min and did NR for 10 min. The meat was falling apart.

[@JohnSanders]

The bbq is a good idea you just have to make sure you have enough other liquids to create the steam without it burning... thank you for watching!!!

[@damageincorporatedmetal43v73]

I use my Ninja to make vegetable stock. I save the peels and clippings, I use the remaining juice in a lot of recipes. There are essential vitamins & minerals that people throw away. Instead of buying chicken stock, this is what I have done in the past. It taste so amazing but the price of Root Vegetables has skyrocketed !!! It doesn't seem logical to pay for Vitamins & a so called health store. How do you think these large corporation's make there veggie or bone stock...🤔

[@brandomorphin6358]

I’m gonna do a bacon wrapped chipotle lemon pepper dry rub Boston butt with some baby reds,onions,sweet peppers and garlic tonight for dinner.

[@JohnSanders]

That sounds delicious... let me know how it turns out and thanks for watching!!!

[@brandomorphin6358]

@@JohnSanders turned out really good actually,so juicy and tender we made some shredded pork tacos out of it!

[@JohnSanders]

I love to do that... it makes excellent tacos!!! Thank you for sharing that!!

[@brandomorphin6358]

@@JohnSanders it’s even better the next day! It has officially became my favorite dish to make in my ninja. Thank you for your videos!

[@donnacomstock6710]

Pressure cooking a pork butt takes all the flavor that the fat gives, why not use the roast function? The function goes down to 250 degrees, why not wrap the butt in foil, put on rack and slow roast. I’m going to try it, if it doesn’t work I’ll just throw it in the pressure cooker. Wish me luck, let me know if you have already tried this . Thanks

[@JohnSanders]

I think that is an excellent idea... the pressure cook method is to save time... but I feel positive your method will produce a better product... please let me know and thanks for watching!!!

[@damageincorporatedmetal43v73]

I sent him and all his shit on the way. Look @ the receipts I'm not trying to disrespect this property... 🤔

[@ghostsniper4350]

How you have a dog in the kitchen while you cooking

[@JohnSanders]

They goes where I go...lol...thanks for watching!!!

[@DeplorableArab]

Well damn, my dogs not only stay in the kitchen whilst I cook but they even sleep in my bed with me. 🤣🤣

[@JohnSanders]

Mine would too if they were not too old to get up there...lol... thanks for watching!!!

[@sworn2prtcusa2002]

He sounds like George Bush.

[@georgemaurice9179]

I like your videos, but,and hopefully you take this nicely, get to the point

[@JohnSanders]

Thanks, I do have trouble with getting off in the weeds as one of my son's tells me sometimes and I know it, I am trying to get that under control but I'm trying to learn to keep it on the asphalt, I just never feel like I've explained it enough LOL...please bear with me... thanks for the advice and thanks for watching!!!

[@daveg4236]

George Maurice. Agreed. As a musician we hear 'don't bore us get to the chorus'