Video summary

Air Fryer Pulled Pork | Cooking with Cosori

Main summary

Key takeaways

Cooking

Presenter / Channel

Cooking with Cosori (Kasori community)

Ingredients (with quantities / substitutions)

Meat

  • 2 ½ lb pork butt (pork shoulder), cut into equal chunks
  • 1 Tbsp kosher salt
  • 2 tsp black pepper
  • ½ cup water
  • ½ cup barbecue sauce (homemade; reserve a portion)

Homemade Barbecue Sauce (yields ~3 cups)

  • ½ cup water
  • 1 ¾ cups ketchup
    • (Subtitles show “1 3 4 cups ketchup”; treat this as the full stated amount.)
  • ¼ cup honey
  • 1 Tbsp + 1 Tbsp apple cider vinegar
    • (Subtitles indicate “plus one tablespoon” and also “two tablespoons” — use the full combined amount as listed.)
  • 2 Tbsp lemon juice
  • 1 tsp minced garlic
  • 1 Tbsp Worcestershire sauce
  • 1 tsp Tabasco sauce
  • 2 tsp paprika
  • ¼ tsp cayenne
  • ¼ cup brown sugar
  • 2 bay leaves

Substitution: Store-bought barbecue sauce is approved if you don’t want to make homemade.

Serving Suggestions

  • Sliders
  • Grilled corn on the cob
  • Coleslaw

Equipment / Setup

  • Medium stock pot or saucepan (for sauce)
  • Heat-proof bowl or measuring cup (for cooling/reserving sauce and holding cooked pork)
  • Air fryer with Dual Blaze
    • Remove crisper plate; use the basket
  • Forks or gloves (for shredding)

Step-by-Step Method (key timings/temps/technique cues)

1) Make barbecue sauce (stovetop)

  1. In a medium saucepan/stock pot over medium heat, add:
    • ½ cup water and ketchup
  2. Stir in:
    • Honey, apple cider vinegar, lemon juice, minced garlic, Worcestershire sauce, Tabasco, paprika, cayenne, and brown sugar
  3. Mix until everything comes together.
  4. Add 2 bay leaves.
  5. Bring to a boil, then mix and simmer ~3 minutes.
  6. Turn off heat and transfer to a heat-proof bowl/measuring cup.
    • (Hot—use care.)
  7. Reserve ½ cup barbecue sauce for the pork.

2) Season and “marinate” / coat pork

  1. Cut 2 ½ lb pork butt into equal-sized chunks.
  2. Season with:
    • 1 Tbsp kosher salt (sprinkle for even coating)
    • 2 tsp black pepper
  3. Add to the pork:
    • ½ cup water
    • ½ cup reserved barbecue sauce
  4. Mix thoroughly.
    • (Described as a quick sauce-braising style, not a long marinade.)

3) Air-fry (Dual Blaze)

  1. Air fryer prep:
    • Remove the crisper plate
    • Place the pork mixture in the basket
  2. Cook settings:
    • Roast
    • 345°F for ~30 minutes
  3. (Two heating elements top and bottom are highlighted as enabling “stove/oven-style” cooking.)

4) Rest and shred

  1. Carefully transfer pork into a heat-proof bowl.
  2. Cool ~5 minutes.
  3. Shred using:
    • Two forks, or
    • Gloves and shred by hand

5) Plate / serve

  • Serve family-style (set out so everyone helps themselves).
  • Build with sliders, and serve with suggested sides.

Chef Tips / Technique Cues (from subtitles)

  • Cook homemade sauce first, then use it:
    • During cooking: ½ cup added to the pork
    • Extra later: additional sauce on the side
  • Use a spatula to scrape down ingredients thoroughly in the pot.
  • Let the pork rest/cool ~5 minutes before shredding for easier handling.
  • Shredding can be done with forks or gloves.

Safety Notes

  • Barbecue sauce is very hot—transfer carefully.
  • Pork is really hot—use care when moving it to a bowl.
  • Wear gloves for handling/shredding (as described).

Variations

  • Use store-bought barbecue sauce if you don’t want to make it homemade.
  • Shredding method:
    • Forks or gloves/hand-shredding.

Referenced Sources

  • No external sources mentioned in the subtitles.

Original video