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Regime Type:

Without Eggs, Strict PKD (No Allowances)

Pulled Pork - Ninja Bake Roast Option

Introduction & Inspiration

Pulled Pork in the Ninja Tendercrisp using the Bake/Roast option is a great way to cook pulled pork if you do not have a BBQ available or if this option is less appealing during the cold, winter months.

The Bake/Roast setting creates a great bark on the outside of the meat, while the meat inside is super succulent and an be easily pulled apart with forks. Pulled pork is a great crowd pleaser and can work very well over the holiday period.

I hope you will enjoy cooking this dish. Please let me know how it turned out for you.

X Nic

Recipe Overview

Preparation Time

Less than 30 minutes

Cooking Time

Less than 4 hours 30

Serving Size

3 - 4 Servings of Pulled Pork

Main Ingredients:

1.250 kg Boneless Pork Shoulder

Salt To Taste


1 - 2 Tsp Honey  (Optional) or 1 -2 Tsp Tallow or Lard (Optional)

500ml Bone Broth

Recipe Instructions

Prior to Cooking

Place the pork on a wooden chopping board. Sprinkle a little salt on all sides of the pork. Place the pork on a wire rack with a tray underneath and put it in the fridge.


When You're ready to cook


Add the bone broth to the base of your Ninja Tendercrisp bowl. This will help keep a nice humid cooking environment inside the Ninja Tendercrisp which helps with getting a succulent and juicy pork shoulder. (To Note: Add the cooking basket to the bowl. The base of the basket should be higher up than the bone broth so that the pork is not touching the liquid)


Set the Ninja Tendercrisp to Bake/Roast setting and preheat at 120c for 5 minutes.


Remove the pork from the fridge, insert a digital probe into the pork, positioning the tip right in the centre. This will allow you to monitor the internal temperature of the pork without opening the Ninja Tendercrisp.


Close the Tendercrisp Lid and cook on Bake/Roast setting for 4 hours at this temperature.


Open the lid of the Tendercrisp after the cooking time has ended and drizzle honey over the top and sides of the pork (Optional). You can also brush the top of the meat with lard or tallow instead of honey.


Close the lid and cook for a further 15 minutes (or until tender - start checking around 100c - 105C internal temperature). If the pork is still not quite as tender as you would like it, leave it for a little longer.


Remove the pork from the Ninja Tendercrisp machine and allow it to rest for 15 minutes on a wooden chopping board. You can cover it loosely with greaseproof paper and then foil.


Separate the meat using your fingers, kitchen spatulas or as I like to do, using two forks.


Taste the pork to see whether you may wish to add any additional seasoning.


Spoon any cooking juices over the meat directly or make a pulled pork sauce with the juices.


Enjoy your succulent and moist, juicy pulled pork! Bon Appetit!


Ideally remove the butcher's twine from around the pork prior to cooking.


Juicy pulled pork served on home-made toasted 'bread' with some delicious pulled pork sauce made from the cooking juices always works really well.


Insert a digital probe into the pork, positioning the tip right in the centre. This will allow you to monitor the internal temperature of the pork without opening the Tendercrisp machine.


When the pork hits an internal temperature of about 77°C, collagens, which are part of the connective tissues, begin to melt and turn to gelatine. The meat gets much more tender and juicier when this happens. Allow the pork to continue cooking past 77°C.


When the internal temperature of the pork reaches between 100c and 105C it's a good idea to check if the pork is ready.


Use the method known as "stick a fork in it" to check if your pork shoulder is ready. Basically, insert a fork in the pork and try to rotate it 90 degrees. If it turns with very little pressure, you know it’s ready. The worst thing you can do is take the pork off too soon.


Be sure to keep any flavourful juices and pour them over the meat, or you can make your own sauce with the cooking juices to accompany this succulent meat - see my Pulled Pork Sauce recipe.


Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives.


Any honey should be of organic quality, and is only recommended in small amounts for those who have recovered from any kind of health condition.


Use the Recipe Search functionality on the website to discover how to incorporate Pulled Pork into various dishes.

Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary (Home - Nutriintervention).


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