You read my mind Debbie-I did make Mac n cheese and turned some of. the pork into BBQ pork and made them into tacos and burritos-so good! Will try. the pork fried rice this weekend! Thanks for all the ideas!
Thanks so much! You got this-the more you use them the more condone you will be. A bit of a learning curve but so many channels and groups to learn from. Thank you !
OMG you are the QUEEN of the pork roast!! I was talking to your video the whole time! I just bought my deluxe NinjaFoodi and am learning to cook all over again AND I LOVE IT!
I have a few more in the freezer-found them on sale for .80 cents a pound-will make. one the Puerto Rican way-I have Sazon but no adobo-will pick some up. Do I sprinkle the roast with both seasonings? Garlic too?Thanks Raul.
@@pressurecrisp buy a “mojo” liquid marinade from Walmart or any grocery. Cut up some garlic cloves. 1Tbsp of cumin, 1 1/2 Tbsp of kosher salt. Mix well. Cut holes in the pork shoulder. Spoon in the liquid marinate and pieces of of garlic in the holes. Pressure cook on Hi for 20mins. “Sealed” Then bake/roast at 400F for 30mins. Enjoy my friend And thank you for these videos ❤️💪🏾🙏🏾
going to try this definitely love pork shoulder I always to mine do mine the Puerto rican way seasoning in all now will try that way in my fooodi looks good lisa
Hi Lisa, just me and the wife at home now, I’ll buy a smaller rolled pork shoulder and I’ll scale down on the times you recommend, the skin on your roast looked amazing, a Sunday dinner with roast potatoes and Brussels Sprouts will go down well. Look forward to see what to do with the leftovers in your video. I’ll be having some of your NY Cheesecake for dessert it’s a beaut!!!
ohhhh cheesecake sounds delicious! Hope you. enjoy it! Yes this was a monster size roast! Reminded me of my mom cooking Sunday dinners for the entire family-plus my grandmother and aunt and uncle for a Total of 10 people-goodtimes! The leftovers are in the freezer. I hope to come up with something good! Thanks Jim!
YES! There is a better way of flipping the meat rather than using that huge fork that could easily scratch the Foodi bowl. Use a 12” Pigtail Food Flipper. It's handy for flipping all sizes of meats like roasts, pork chops, chicken pieces, and steaks. Actually, you can flip almost anything that is solid -- NOT ground meats or flimsy foods that would fall apart, of course. It's quicker and easier than using tongs since you can flip foods no matter what angle they are aligned.
I'm sure I've seen this video before, but it popped up in my recommended list and that golden colour made me drool! I wonder if putting a roast like this on the small wire rack would help with cooking? It's only like half? an inch tall, so it wouldn't raise the meat up too much. Either way though, damn this roast looks amazing!
You could even up the roast by putting a wadded up piece of aluminum foil under the thinner end. Roast looks fantastic. Going to have to try this. Thanks
This was a giant roast- I did do a leftover video but lost some of the footage. But I used the left over pork for tacos, flat bread/naan bread pizzas and stuffed biscuits too. Just so many recipes you can make with leftover pork. Thanks T Mac!
I love the pork crackling with tatties and cabbage. This brings back memories of my beautiful beloved late wee Mammy having to boil this, & then putting it into the oven. She also made her lentil soup & her rice pudding. Lovely wonderful memories. Cheers hen xx
Great video! Just bought my ninja foodi but when I did my joint of pork (before I saw your video) I pressure cooked then roasted for 30 mins and it was terrible 😩😩 my crackling was rubbery and pork tasted boiled ! X
@@pressurecrisp just using the air crisp function and when I close the lid it keeps saying shut lid! It worked when I actually banged it shut surely there’s something wrong with it 😩
Hi Lisa, this was just the most beautiful pork roast I have ever seen anyone cook. When you said about the temperature thermometer were you worried about the bowl being damaged or the thermometer? When do you think you will be able to do this pork roast using the pressure cooking method pop-it?
Hi David! I found these shoulder. roasts for. .80cents a pound and picked up 4 of them-lol. I'll try to get to the PC then AC method soon. On my dry run shoulder roast I used. the Meater thermometer and scratched the side of the ceramic bowl. when I flipped the roast over-Ughhhh!!!! So I opted not to use it in the video-worried it was going to happen again and after doing the first roast I knew about how long it was going to take. Thanks David!
Lisa, good to find you, especially with this recipe, I have an 8# shoulder roast, an updated Ninja (that sous vides!, come on!!) Hope you are well, was just talking about you the other day to a friend who was wondering if she should invest in this wonderful product. I said just go to You Tube, Pressure Crisp and see how easy it is, the things you can make. Thanks for all you do. Hope you are well and are not in Florida at this moment.
That’s why my ears were ringing-lol. Thanks I appreciate this! No not in Florida- in Arizona. My place is fine in Naples - grateful. But my thoughts and prayers go out to all those affected by this devastating hurricane.
I haven't tried that method-yet-I do have a frozen pork shoulder. I will have to. give it a try. in the future. It may make it more tender-just have to figure out PC time then of course air crisp so we get that nice crispy skin. Viewers recommended the Pernil--think we. will. use a recipe to. make pernil. Great idea! Thanks jas mine!
@@jasmineamorgan Been doing a little. research and unable. to. find anything for that large a roast. And I assume you don't want it to fall apart like we do for. pulled pork sandwiches. Hmmm.... this is tough-I'm thinking maybe 90 minutes PC HI then a 20 minute NR then air crisp it will take a while. to air crisp. When you air crisp it I would use tongs and try to dry the skin so it crips up quicker. When pork shoulder is finished PC'ing you can do a temp of the meat and if its not high enough you can always PC for more time. I hope. this helps.
Hello! I am wanting to make a 6.5 pound boneless pork roast in the ninja foodi but I’m not sure what temp or time! Would you be able to help??? Please and thank you!!
Thank you for that recipe, I did it today for Thanksgiving, just where did you get that metal fork? I literally had to stabbed my poor pernil just to turn it over LOL.
PART 1 - HELP! Ma’am, as I mentioned before, this is my 2nd XL Deluxe. While it passes the pressure test, every time I try to steam anything, including your broccoli video, the steam just pours out of the vent! The first time, upon initial testing it didn’t. When steaming, is this supposed to happen. I think that the pressure valve has some major faults. Please tell me you take on this. God bless.
Thank you, but, this is an extreme amount of steam, so much, that I’m afraid it will bubble the ceiling! I just tried the hamburger, among other things, to see what the results were each time.
Pressure Crisp Ma’am thanks but, the steam GUSHES out of that vent! Goes 6’ into the air and is hitting the ceiling. That will destroy that paint and I can’t believe that’s right. I called Ninja and they are sending me a new lid. Frankly, if this is what yours is doing then your ceiling is also headed for trouble. This is far from the “wisps” of steam that came out the 1sr time.
PART 2 - Ma’am: my last try was a frozen-solid hamburger patty on top of a rack in a cup of water. As before, the steam started pouring out right after beginning. I turned it off - STILL IN PRE-HEAT - and the patty was completely done! This just doesn’t seem correct
Hi Harold, I have never steamed a frozen hamburger-I usually just air crisp the hamburger from frozen. It is normal for it to steam when using the steam function. How long did you steam the. hamburger for?
Doing a Boston butt tomorrow can I do it like a pork shoulder what temperature and how long would you cook it for. Please email me as soon as possible my pork shoulders were too big to fit
Low and slow roast pork shoulder in your Ninja Foodi! What would you do with the leftovers?
Pressure Crisp Make pork nachos, pork stroganoff, pork fried rice, lose my mind with all the endless possibilities. 😉🍖
You read my mind Debbie-I did make Mac n cheese and turned some of. the pork into BBQ pork and made them into tacos and burritos-so good! Will try. the pork fried rice this weekend! Thanks for all the ideas!
Cuban sandwiches, fajitas,tacos,carne asada so many things
Why would there be left overs?
@@inund8 hehehe...
You are the best. I love your easy does it attitude. You give me confidence to try anything in my foodies. K❤️
Thanks so much! You got this-the more you use them the more condone you will be. A bit of a learning curve but so many channels and groups to learn from. Thank you !
OMG you are the QUEEN of the pork roast!! I was talking to your video the whole time! I just bought my deluxe NinjaFoodi and am learning to cook all over again AND I LOVE IT!
Add adobo and sazon to the seasonings in this video and you'll have Puerto Rican pernil (roast pork)
I have a few more in the freezer-found them on sale for .80 cents a pound-will make. one the Puerto Rican way-I have Sazon but no adobo-will pick some up. Do I sprinkle the roast with both seasonings? Garlic too?Thanks Raul.
@@pressurecrisp buy a “mojo” liquid marinade from Walmart or any grocery. Cut up some garlic cloves. 1Tbsp of cumin, 1 1/2 Tbsp of kosher salt. Mix well. Cut holes in the pork shoulder. Spoon in the liquid marinate and pieces of of garlic in the holes.
Pressure cook on Hi for 20mins. “Sealed”
Then bake/roast at 400F for 30mins.
Enjoy my friend
And thank you for these videos ❤️💪🏾🙏🏾
@@v9237 Thanks!
@@v9237 Thank you! I’m making that tonight. Couldn’t figure out if I should pressure cook it or bake/roast it in my foodi.
@@fnw2691 please comment on how it turns out! Enjoy
Thank you so much,- your video was the inspiration I needed. Love from Scotland
Ty, I love ur vid on cooking with the ninja pot. I had no clue otherwise.
Happy to help! and thank you so much Esther v.!
Definitely marinate it with onion, garlic,Recaito the flavor is unbelievable
Thanks Hasan! This sounds delicious!
going to try this definitely love pork shoulder I always to mine do mine the Puerto rican way seasoning in all now will try that way in my fooodi looks good lisa
Puerto Rican way seems very popular. It. came out great-took a bit of time but so worth it! thanks stephanie!
Now I have to buy one of these crispers! Thanks for posting
You should! Hehehe....Thanks Richard!
Ever since I bought the digital thermometer my food turns out delicioso.
👍👍👍
This is it!
How could you people not like this video...I'm sure you think you could do better but will it be as good???
Hey Lady..Hope you are well! Best Regards and Best Wishes for 2023!
Another awesome video. Bravo 👏👏👏👏
also add cilantro plenty of garlic, oregano sazon olive oil make a paste rub all over and under the skin
Thanks stephanie! So many ideas! I love this! Can't wait to make another one!
Wow looks amazing could almost smell it lol!!! Great job!!!!!
Thanks Ed! Oh the skin was amazing and the meat brought back memories of my moms Sunday dinners.
Man I loooove pork like that. I have to order a ninja foodi. Cant do this in the XL. Just wow!!!!!
Thanks Bobby! I remember Sunday dinners Andy mom would make pork like this-so good! better than mine-lol
I added sazon. Trying this out now. Like the crispy skin.
Ohhh Sazon would be tasty!
Hi Lisa, just me and the wife at home now, I’ll buy a smaller rolled pork shoulder and I’ll scale down on the times you recommend, the skin on your roast looked amazing, a Sunday dinner with roast potatoes and Brussels Sprouts will go down well. Look forward to see what to do with the leftovers in your video. I’ll be having some of your NY Cheesecake for dessert it’s a beaut!!!
ohhhh cheesecake sounds delicious! Hope you. enjoy it! Yes this was a monster size roast! Reminded me of my mom cooking Sunday dinners for the entire family-plus my grandmother and aunt and uncle for a Total of 10 people-goodtimes! The leftovers are in the freezer. I hope to come up with something good! Thanks Jim!
YES! There is a better way of flipping the meat rather than using that huge fork that could easily scratch the Foodi bowl. Use a 12” Pigtail Food Flipper. It's handy for flipping all sizes of meats like roasts, pork chops, chicken pieces, and steaks. Actually, you can flip almost anything that is solid -- NOT ground meats or flimsy foods that would fall apart, of course. It's quicker and easier than using tongs since you can flip foods no matter what angle they are aligned.
I'm sure I've seen this video before, but it popped up in my recommended list and that golden colour made me drool!
I wonder if putting a roast like this on the small wire rack would help with cooking? It's only like half? an inch tall, so it wouldn't raise the meat up too much.
Either way though, damn this roast looks amazing!
it probably would the crackle on the skin was amazing!
Beautiful, just beautiful !!!!
Bravo !!!
Thanks Truth Hurtz!
If you air dry the pork overnight uncovered in the fridge it will dry out the skin. Very crispy skin
Thanks for the suggestion many moms!
You could even up the roast by putting a wadded up piece of aluminum foil under the thinner end. Roast looks fantastic. Going to have to try this. Thanks
Great idea! thanks. It. was-so much pork as I did another one as a dry run. Had to put a lot of it. in the freezer. thanks Debbie!
MMMmmmm....I'll have to make this on a Sunday or holiday.
This was a giant roast- I did do a leftover video but lost some of the footage. But I used the left over pork for tacos, flat bread/naan bread pizzas and stuffed biscuits too. Just so many recipes you can make with leftover pork. Thanks T Mac!
@@pressurecrisp Ok...I'll check it out.
I love the pork crackling with tatties and cabbage. This brings back memories of my beautiful beloved late wee Mammy having to boil this, & then putting it into the oven. She also made her lentil soup & her rice pudding. Lovely wonderful memories. Cheers hen xx
Thanks Carol! I. thought of my mother when she made this on Sundays-she was a wonderful cook and baker. Great memories. of our moms!
As usual got my stomach humping my spine. Also I'm saving for the ninja foodi grill, finally figured out which on I want. Thanks for the input
I have to admit I do use the Grill more than the Foodi. But I like both and am grateful to have both. Thanks Stogie!
I have both I use them equally. But I did buy them about a year apart.
Great video! Just bought my ninja foodi but when I did my joint of pork (before I saw your video) I pressure cooked then roasted for 30 mins and it was terrible 😩😩 my crackling was rubbery and pork tasted boiled ! X
well done luv
Awww that skin looks yummy I’ve just ordered a ninja. Nick Uk 🇬🇧
Awesome Nick! Skin was amazing!
@@pressurecrisp just using the air crisp function and when I close the lid it keeps saying shut lid! It worked when I actually banged it shut surely there’s something wrong with it 😩
Hi Lisa, this was just the most beautiful pork roast I have ever seen anyone cook. When you said about the temperature thermometer were you worried about the bowl being damaged or the thermometer? When do you think you will be able to do this pork roast using the pressure cooking method pop-it?
Hi David! I found these shoulder. roasts for. .80cents a pound and picked up 4 of them-lol. I'll try to get to the PC then AC method soon. On my dry run shoulder roast I used. the Meater thermometer and scratched the side of the ceramic bowl. when I flipped the roast over-Ughhhh!!!! So I opted not to use it in the video-worried it was going to happen again and after doing the first roast I knew about how long it was going to take. Thanks David!
Looks delicious 🤤
Thanks VA Chic Off-Road!
Great video!❤
Would you recommended using the pressure cooker feature for the first 30 minutes, with apples and onions on the bottom to infuse more flavor?
You definitely could PC with apples and onions then finish the roast using AC to crisp up the skin. Great tip-thanks Eric!
Back again...I like to cut up a garlic clove, poke holes in the muscle, and stuff the slivers in.
thanks for the tips!
Superb! ….also subbed thank you xx
Thx Colin- getting back in the cooking saddle soon. My traveling g days are coming to an end. Until next trip- lol.
@@pressurecrisp”Next trip? can I come please”?
Amazing. I think American families must do big gatherings massive gorgeous meat joint
We do occasionally-think everything is just big in America. lol. thanks many moms
@@pressurecrisp I think meat is better value in the US as well. I just cooked 500g pork loin for 3 people. To be fair you said there are left overs
@@manymoms920 tons of leftovers-yeah food is inexpensive in US compared to most of the world.
@@pressurecrisp I could swap Devon reds (cows) for Texas!
@@manymoms920 Just looked up a Devon red-so cute! Definitely!
Lisa, good to find you, especially with this recipe, I have an 8# shoulder roast, an updated Ninja (that sous vides!, come on!!) Hope you are well, was just talking about you the other day to a friend who was wondering if she should invest in this wonderful product. I said just go to You Tube, Pressure Crisp and see how easy it is, the things you can make. Thanks for all you do. Hope you are well and are not in Florida at this moment.
This turned out perfect! Thank you for another great recipe!
That’s great! Thanks Nanci!
That’s why my ears were ringing-lol. Thanks I appreciate this! No not in Florida- in Arizona. My place is fine in Naples - grateful. But my thoughts and prayers go out to all those affected by this devastating hurricane.
Nice video - huge roast 🌞 Whatever you want to make, I'll watch. I'm sorry about the scratch. That's frustrating.
yeah the scratch was just awful... but its ok the pot is still good its high on the side. Thanks Cattitude!
@@pressurecrisp that's good to hear
Hi Lisa 🥰 beautiful pork can I cook mine in the ninja xl pro air fryer oven and have the same result let me know🥰
Yes you can-maybe a smaller one and just be sure to turn it.
I like the idea of not seasoning it for a certain meal. It's not as versatile afterwards. Thanks!
Thanks. I knew I was going to use of for other dishes and just salt, pepper and garlic wax still tasty! Thanks Loretta!
Yumm!
Thank you Liza Art!
How cook my roast pork well done in the ninja foodi? How do I cook my roast pork to become well done?
Hi James, I would just cook if longer in the foodi. Let the internal temperature get to 164F. Thanks James!
Hi! I am wondering if pressure cooking it first will be better?
I haven't tried that method-yet-I do have a frozen pork shoulder. I will have to. give it a try. in the future. It may make it more tender-just have to figure out PC time then of course air crisp so we get that nice crispy skin.
Viewers recommended the Pernil--think we. will. use a recipe to. make pernil.
Great idea! Thanks jas mine!
Pressure Crisp i am going to try it tonight. How much time do you suggest pressure cooking an 8 lbs pork shoulder?
@@jasmineamorgan Been doing a little. research and unable. to. find anything for that large a roast. And I assume you don't want it to fall apart like we do for. pulled pork sandwiches. Hmmm.... this is tough-I'm thinking maybe 90 minutes PC HI then a 20 minute NR then air crisp it will take a while. to air crisp. When you air crisp it I would use tongs and try to dry the skin so it crips up quicker.
When pork shoulder is finished PC'ing you can do a temp of the meat and if its not high enough you can always PC for more time. I hope. this helps.
@@jasmineamorgan Let me know how you made out with the pork roast.
YES! Pressure cook at high for 20mins. “Sealed”.
Then drain out half the liquid. And do a bake/roast at 400F for 30mins!
❤️🙏🏾
Don’t you want the 180 to get the collagen to breakdown?
Looking for info on size/ temp/ time ratio. I keep messing up my small bone in pork roast!
Amanda you r best bet would be to purchase a thermometer either wired or wireless. What size roast?
I can’t find the video on how to use the air pressurer to make rose pork.
Can we use this with hocks too?
Hello! I am wanting to make a 6.5 pound boneless pork roast in the ninja foodi but I’m not sure what temp or time! Would you be able to help??? Please and thank you!!
Do you have a link for the giant fork you used please?
Thank you for that recipe, I did it today for Thanksgiving, just where did you get that metal fork? I literally had to stabbed my poor pernil just to turn it over LOL.
Thank you Mia! Here is a link for the forks on Amazon amzn.to/3miHGkB
But Walmart should carry them. as well.
Did you do this on Sauté or pressure crisp?
is this using air fry mode or roast?
PART 1 - HELP! Ma’am, as I mentioned before, this is my 2nd XL Deluxe. While it passes the pressure test, every time I try to steam anything, including your broccoli video, the steam just pours out of the vent!
The first time, upon initial testing it didn’t. When steaming, is this supposed to happen. I think that the pressure valve has some major faults. Please tell me you take on this. God bless.
Hi Harold, It's supposed to steam-I usually add 2 cups of water when I'm steaming-it's a just in case-to be sure I have enough water. Thanks Harold!
Thank you, but, this is an extreme amount of steam, so much, that I’m afraid it will bubble the ceiling! I just tried the hamburger, among other things, to see what the results were each time.
@@harowil3 Mine sounds like it too-regarding the steam. It steams a lot. I'll have to make egg. bites and record the steam and sound it makes.
Pressure Crisp Ma’am thanks but, the steam GUSHES out of that vent! Goes 6’ into the air and is hitting the ceiling. That will destroy that paint and I can’t believe that’s right. I called Ninja and they are sending me a new lid. Frankly, if this is what yours is doing then your ceiling is also headed for trouble. This is far from the “wisps” of steam that came out the 1sr time.
@@harowil3 Mine doesn't do that-glad you called Ninja Kitchen. keep me posted on when you receive the new lid and try using the steam function.
PART 2 - Ma’am: my last try was a frozen-solid hamburger patty on top of a rack in a cup of water. As before, the steam started pouring out right after beginning. I turned it off - STILL IN PRE-HEAT - and the patty was completely done! This just doesn’t seem correct
Hi Harold, I have never steamed a frozen hamburger-I usually just air crisp the hamburger from frozen. It is normal for it to steam when using the steam function. How long did you steam the. hamburger for?
did you ever do that video
😋😋😋
Thanks!
One of the most beautiful things I've ever seen. 😳😍
Oh it was really good- the skin was amazing! So much pork- turned some of it into BBQ pork sandwiches! Thanks Krystal!.
Your suppose to let it rest to keep the juices intacked.
Thanks-I probably did just edited it out-same with washing my hands all the time.
Love the sexy music, lol.
Lol thanks
Thats not cooked right 😕
Thanks!
Pork shoulder is clearly still raw smh
Doing a Boston butt tomorrow can I do it like a pork shoulder what temperature and how long would you cook it for. Please email me as soon as possible my pork shoulders were too big to fit
make slits in the meat and add pieces of garlic
Can we hear the skin again?
lol. thanks
It's bleeding
Thanks James b!
Its still moving lol
So impatient
I know lol. Been this way my whole life-maybe I will change :). Thanks Billy!
Too much TALKING
Really? Thanks for watching!
@@pressurecrisp You do not talk too much