Step 1

Mix together the paprika, sugar, pepper and salt. Rub it over the pork joint.

Step 2

Heat the oil in the pressure cooker using the SEAR/SAUTE function.

Step 3

Add the seasoned pork shoulder joint and brown it all over. Remove the pork joint from the Ninja bowl and set to one side.

Step 4

If anything has stuck to the bottom of the bowl, add a little stock and scrape it off with a wooden or plastic spatula. You can leave the scrapings in the bowl.

Step 5

Add the vinegar, stock and BBQ sauce and stir together.

Step 6

Return the pork joint to the bowl.

Step 7

Put the pressure cooker lid on and set the vent to SEAL.

Step 8

Select the PRESSURE function and cook on high for 50 minutes.

Step 9

At the end of the pressure cooking time, carefully perform a quick release. When all the pressure has been released remove the lid.

Step 10

Carefully shred the pork with two forks - you may prefer to remove the pork joint from the Ninja Foodi and shred it on a chopping board, return the shredded pork to the sauce mixture afterwards.

Step 11

Stir the shredded pork until it is well mixed in. If the sauce is too thin, leave the lid off and let the sauce simmer for 5 to 10 minutes on SEAR/SAUTE. Alternatively, you can stir in some cornflour and water.

Step 12

Optionally stir in some more BBQ sauce.

Step 13

Serve the pulled pork in brioche buns with some extra BBQ sauce if you wish.