Air Fryer Pulled Pork (Easy, Juicy & Small-Batch Friendly)

Air fried pulled pork piled high on a sesame seed bun with coleslaw.

5 from 1 vote

Air Fryer Pulled Pork (Easy, Juicy & Small-Batch Friendly)

This air fryer pulled pork is tender, juicy, and packed with flavor—no smoker required. Made with pork butt and a simple spice rub, it cooks faster than traditional methods and finishes with optional crispy edges. Perfect for sandwiches, meal prep, or easy Southern dinners.

Prep Time10

Cook Time1 45

Marinating and resting time1

Total Time2 55

Course: Main Dish

Cuisine: American

Servings: servings

Calories: 233kcal

Author: Sharon Rigsby

Equipment

Air Fryer

Ingredients

1½ to 2 pounds pork butt boneless
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,
6-8 hamburger buns for serving

Instructions

Place the pork, fat side down, on a sheet of heavy-duty aluminum foil. Top the pork butt with the honey and seasonings.
Allow the meat to sit for 30 minutes to absorb the seasonings and reach room temperature.
Wrap the pork tightly in foil and seal it completely. Cook the pork for 45 minutes at 365°F.
Open up the foil. Flip, rewrap, and cook another 45 minutes. Continue cooking in 10–15-minute intervals until the internal temperature reaches 200°F-205°F. and the meat falls apart.
Let the pork rest for 20–30 minutes, then shred it with forks, meat claws, or a hand mixer.
Optional—but highly recommended—crisping step: Return the shredded pork to the air fryer (uncovered) for 3–5 minutes at 400°F to create crispy, caramelized edges. Toss lightly with BBQ sauce or pan juices before serving.

Notes

It's hard to find pork butts that are only 11/2 or 2 pounds. I usually purchase a 3-4 pound one, cut it in half, cook one, and freeze one for later.

Please note that cooking times will vary depending on the size and the pork's internal temperature when you start cooking. You are looking for a final internal temperature of 200-205°F.

The recipe works best with heavy-duty aluminum foil. Be sure to use a sheet, or even two, that is large enough to completely cover the pork and seal it completely so that the juice doesn't leak out while it is cooking.

Be sure to save your pan juices and pour them over your pork when you store it to keep it moist.

Nutrition