This Air Fryer Pulled Pork recipe gives you that slow-roasted, fall-apart goodness with no grill, no fuss, and no sweating over the stove when you are craving BBQ but don’t want to fire up the smoker.
Whether you're hosting friends, meal prepping, or whipping up sandwiches for the family, this should be your new go-to for juicy, flavor-packed pulled pork in a fraction of the time.
Pile it high on a soft bun, add a drizzle of your favorite BBQ sauce, and get ready to wow your tastebuds. Whether it’s a casual dinner or a laid-back cookout, these pulled pork burgers are always a hit.
Jump to:
- Quick Look at the Recipe
- Why you’ll love this recipe (and make it again and again)
- Ingredient notes and smart swaps
- How to make the best air fryer pulled pork
- What to serve with air fryer pulled pork
- Fun twists & tasty variations
- Shortcut to supper (Time-saving tips)
- Storing & reheating (Keep it fresh!)
- Supper and then some (reimagining leftovers)
- Make it ahead (plan and prep tips)
- Recipe FAQs (common questions answered!)
- Pro tips for foolproof results
- Try this recipe and let me know what you think
- Air Fryer Pulled Pork Recipe
Quick Look at the Recipe
- 🧊 Make-Ahead Friendly: Yes
- ✅ Ready in: 1 hour, 55 minutes
- 🛒 Ingredients: 12, but most are pantry spices for the rub
- 🍽️ Serves: 8
- 👩🍳 Difficulty: Easy → “No-Fuss Favorite”
Why you’ll love this recipe (and make it again and again)
- Tender, juicy pork without hours in the smoker or oven? Yes, please.
- It’s an easy air fryer recipe—no babysitting required.
- Perfect for pulled pork burgers, sliders, tacos, or Brunswick stew.
- This easy pulled pork recipe is also great for meal prep and freezer-friendly!
Ingredient notes and smart swaps
Here’s everything you need to make magic in the air fryer. The recipe card below provides a complete list of all ingredients and measurements.
- Boneless pork butt – 3–4 lb boneless pork butt (cut in half to fit in air fryer basket) Fat equals flavor!
- Honey – Helps the spice rub stick and adds a touch of sweetness.
- Spices – Garlic powder, onion powder, cumin, chili powder, paprika, oregano, thyme, kosher salt, and black pepper. Don’t skimp—this blend brings the bold flavor!
- Barbecue sauce – Use your favorite store-bought or homemade. Sweet, smoky, or spicy—it’s your call. I love and use Sweet Baby Ray's Original, Honey, or Hickory and Brown Sugar.
🛠️ Smart Swap: Out of pork butt? Pork shoulder works just fine. Want to make it spicier? Add cayenne pepper to the rub!
How to make the best air fryer pulled pork
- Prep the pork: Cut the pork butt in half so that it fits in your air fryer basket. Place one-half of the pork fat-side down on aluminum foil. Rub with honey and the seasoning mix. Let it rest at room temp for 30 minutes.
- Wrap & cook: Wrap tightly in foil and air fry at 365°F for 45 minutes.
- Flip and repeat: Flip the pork, rewrap, and cook another 45 minutes. Repeat the flip and cook for 15-minute intervals until the internal temperature reaches 200°F to 205°F, as measured by an instant-read meat thermometer.
- Rest & shred: Let the meat rest for 30 minutes. Then shred using clean hands, meat claws, or forks. Add a splash of BBQ sauce.
- Repeat with the remaining pork butt half or freeze for later.
🍽️ Pro Tip: Unless you have a very large air fryer, cut the pork butt in half and cook them separately so that it will fit in the basket).
What to serve with air fryer pulled pork
Turn a pulled pork burger into a full-on Southern feast! Try it with:
- Spicy coleslaw
- Air Fryer Sweet potato wedges
- Pickles or pickled onions
- Four Cheese Macaroni and Cheese
- Grilled Corn or Smoked Baked Beans
Fun twists & tasty variations
- Make pulled pork sliders with Hawaiian slider buns for parties.
- Serve over crock pot mashed potatoes for a bowl-style meal.
- Pile it on nachos or baked potatoes for a game-day win.
- Try different BBQ sauces—mustard-based, vinegar, or Carolina-style are all delicious twists.
Shortcut to supper (Time-saving tips)
- Use pre-made BBQ rub if you’re short on time.
- Cut the pork in half before cooking to speed things up.
- Shred with a hand mixer on low speed—it works like a charm!
Storing & reheating (Keep it fresh!)
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Freeze in portions for up to 3 months.
- Reheat in the microwave, air fryer, or stovetop with a splash of chicken stock or BBQ sauce to keep it moist.
Supper and then some (reimagining leftovers)
Wondering what to do with pulled pork? Leftover pulled pork is a Southern treasure chest of dinner possibilities just waiting to be unlocked. Whether you’ve got a little or a lot, here are some fun, flavorful, and practical ideas for turning that BBQ gold into new meals (without feeling like you're eating the same thing twice):
- Pulled Pork Grilled Cheese – Layer with melty cheddar or pepper jack and toast until golden. (Messy? Yes. Worth it? Also yes.)
- Pulled Pork Tacos: Add my Spicy Coleslaw and some BBQ sauce, and serve on flour or corn tortillas.
- Pulled Pork Flatbread Pizza – Top the flatbread with BBQ sauce, mozzarella cheese, leftover pulled pork, and sliced red onions. Bake at 400°F until the cheese melts and is bubbly.
- Brunswick Stew - My personal favorite, watch for the recipe. Simmer it with corn, lima beans, shredded chicken, and BBQ sauce for a rich, smoky, stick-to-your-ribs supper. It’s even better the next day—and perfect with cornbread on the side.
Make it ahead (plan and prep tips)
- Make the pork a day in advance—it actually tastes better the next day!
- Shred and store with a bit of BBQ sauce to keep it juicy.
- Warm it up right before serving for a quick dinner solution.
Recipe FAQs (common questions answered!)
You want the internal temp to hit 200°F to 205°F—that’s when it’s tender enough to shred effortlessly.
Pork shoulder works well if you can’t find pork butt. Just make sure it has some fat for moisture and flavor.
Clean hands work great, but you can also use two forks, meat claws—or even a hand mixer for larger batches!
You sure can—just bake it low and slow (around 300°F) for several hours until it reaches 200°F to 205°F at the thickest part.
Pro tips for foolproof results
- Unless you have a very large air fryer, cutting the pork butt in half and cooking each half separately helps it fit in the basket and cook more evenly. Don’t worry if your pieces aren’t perfectly even—just make sure they fit comfortably in the basket with room for airflow.
- Please note that cooking times in your air fryer will vary depending on the thickness of the pork. You want to cook it to an internal temperature of 200°F to 205°F.
- Wrap tightly in foil to keep the pork moist.
- Use a meat thermometer to ensure it’s cooked perfectly.
- Let it rest—this makes the pork easier to shred and locks in the juices.
- Want extra flavor? Add a drop or so of liquid smoke to the rub or sauce!
Try this recipe and let me know what you think
⭐ ⭐ ⭐⭐⭐
Did you try this recipe? I’d love to know how it turned out!
Did you give it your own twist or have a shortcut that made it even easier? Share your thoughts in the comments below, and don’t forget to leave a star rating. Your feedback helps others (and totally makes my day).
Thanks so much for visiting Practical Southern Cooking! I hope you’ll stop by again soon for more no-fuss comfort food and simple Southern favorites.
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Air Fryer Pulled Pork Recipe
Equipment
- Air Fryer
Ingredients
- 3-4 pound pork butt boneless pork butt (cut in half to fit in an air fryer basket),
- 3 tablespoons honey
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon dried thyme
- 1 teaspoon coarse kosher salt
- 1 teaspoon ground black pepper
- ½ cup barbecue sauce
Instructions
- Cut the butt in half and place one-half of the butt fat side down on aluminum foil.
- Top the pork butt with the honey and seasonings.
- Allow the meat to sit for 30 minutes so it reaches room temperature.
- Wrap the foil around the meat.
- Cook the pork for 45 minutes at 365°F.
- Open up the foil. Flip the meat over. Wrap the pork tightly back up.
- Cook the meat for an additional 45 minutes.
- Open up the foil. Flip the pork over. Wrap the pork tightly back up.
- Cook the pork for an additional 15 minutes at a time until it reaches an internal temperature of 200°F to 205°F, as measured by an instant-read meat thermometer, and the meat falls apart. Depending on the thickness of the pork, this can take longer.
- Transfer the pork to a cutting board. Allow it to rest for 30 minutes.
- Shred the pork with clean hands and add a splash of BBQ sauce.
- Repeat with the remaining pork butt half, or wrap and freeze for later.
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