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Succulent Pork Joint in a Ninja Foodi
Traditional British Recipes

Succulent Pork Joint in a Ninja Foodi

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This Ninja Foodi pork joint recipe delivers roast-day flavour with less hassle. The meat stays tender and juicy while the outside develops a rich, savoury finish.

Great for Sunday-style meals, batch cooking, or sliced leftovers in sandwiches and wraps.

Method

15m1h 30m
  1. Rub the pork joint with olive oil, salt, and pepper. Insert garlic cloves into small slits in the pork for added flavour.
  2. Turn on the Ninja Foodi and select the 'Sauté' function. Allow it to heat up for a few minutes. Sear the pork joint on all sides until browned, about 5-7 minutes.
  3. Add the quartered onion and rosemary to the pot. Pour in the chicken stock.
  4. Place the pork joint on the reversible rack in the higher position. Secure the pressure lid, ensuring the valve is set to 'Seal'. Select the 'Pressure Cook' function and set the time to around 45 minutes on high pressure.
  5. Once the pressure cooking cycle is complete, allow the pressure to release naturally for about 10 minutes, then carefully quick release any remaining pressure.
  6. Remove the pressure lid and brush the pork with a little more olive oil if desired. Close the crisping lid, select the 'Air Crisp' function, and set the temperature to 200°C. Air crisp for 15-20 minutes, or until the skin is crispy and golden.
  7. Remove the pork joint from the Ninja Foodi and let it rest for 10 minutes before carving. Serve with your favourite sides.

Ingredients

  • 5ml Black Pepper
  • 200 ml Chicken Stock
  • 1.5 kg Pork Shoulder or loin joint
  • 5ml Salt
  • 3 cloves Garlic crushed
  • 1 Onion quartered
  • 30ml Olive Oil

Notes

Adjust seasoning to taste before serving for the best finish.

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