Inspiration Guide

43
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CARNITAS TACOS
PREP: 15 MINUTES | TOTAL COOK TIME: 53 MINUTES | PRESSURE BUILD: APPROX. 15 MINUTES | COOK: 38 MINUTES
PRESSURE RELEASE: QUICK | MAKES: 12 TACOS
INTERMEDIATE RECIPE
DIRECTIONS
1 Place pork, garlic, orange juice and zest,
oregano, salt, pepper, and chili powder in pot.
Stir to combine.
2 Place onion and stock in pot. Close lid and move
slider to PRESSURE. Make sure the pressure
release valve is in the SEAL position.
3 The temperature will default to HIGH, which is
the correct setting. Select QUICK RELEASE. Set
time to 20 minutes. Select START/STOP to begin
cooking (the unit will build pressure for approx.
15 minutes before cooking begins).
4 When cooking is complete and the pressure
automatically releases, move slider to AIR FRY/
STOVETOP to unlock the lid, then carefully
open it.
5 Use silicone-tipped tongs to remove onion from
pot, keeping pork in the pot. Keep slider in the
AIR FRY/STOVETOP position. Select SEAR/
SAUTÉ and set to 4. Allow pork to simmer for
10 minutes, or until the liquid in pot is reduced,
stirring occasionally.
6 Once liquid is reduced, stir agave nectar into the
shredded pork. Close lid and keep slider in the
AIR FRY/STOVETOP position. Select BROIL and
set time to 8 minutes. Select START/STOP to
begin cooking.
7 When cooking is complete, stir in cilantro or
parsley and add salt if needed. Place carnitas into
tortillas and assemble with your favorite toppings.
INGREDIENTS
3 pounds uncooked boneless pork shoulder,
cut in 1-inch cubes
9 cloves garlic, peeled, crushed
Juice and zest of 1 orange
2 teaspoons dried oregano (or 20 leaves fresh)
Kosher salt, as desired
Ground black pepper, as desired
2 teaspoons chili powder
1
/2 large onion, peeled
3
/4 cup chicken stock or vegetable stock
3 tablespoons raw agave nectar
2 tablespoons fresh cilantro or parsley, chopped
18 (6-inch) corn or flour tortillas, for serving
TOPPINGS
Avocado, sliced
Red onion, thinly sliced
Hot sauce
Sour cream
Lime wedges
TIP Save remaining spice blend and use it for roasting
vegetables or seasoning fish.
42 Mains
PULLED PORK WITH CRISPY BISCUITS
PREP: 10 MINUTES | TOTAL COOK TIME: 70 MINUTES | PRESSURE BUILD: APPROX. 15 MINUTES | COOK: 55 MINUTES
PRESSURE RELEASE: QUICK | MAKES: 6–8 SERVINGS
BEGINNER RECIPE
DIRECTIONS
1 Place pork, spices, and vinegar in the pot. Close
lid and move slider to PRESSURE. Make sure the
pressure release valve is in the SEAL position.
2 The temperature will default to HIGH, which is
the correct setting. Select QUICK RELEASE. Set
time to 35 minutes. Select START/STOP to begin
cooking (the unit will build pressure for approx.
15 minutes before cooking begins).
3 When cooking is complete and the pressure
automatically releases, move slider to AIR FRY/
STOVETOP to unlock the lid, then carefully open it.
4 Select SEAR/SAUTÉ and set to 4. Select START/
STOP to begin cooking.
5 Add tomato paste and stir to incorporate. Allow
pork to simmer for 10 minutes, or until the liquid
has reduced by half. Stir occasionally, using a
wooden spoon or silicone-tipped tongs to shred
the pork.
6 Tear each uncooked biscuit so that it is in two
halves, like a hamburger bun. Place biscuit
halves evenly across the surface of the pork.
7 Close lid and keep slider in the AIR FRY/
STOVETOP position. Select BAKE/ROAST, set
temperature to 350°F, and set time to 10 minutes.
Select START/STOP to begin cooking. Check
after 8 minutes, cooking for an additional 2
minutes if biscuits need more browning.
8 When cooking is complete, serve immediately.
INGREDIENTS
3
1
/2 pounds uncooked boneless pork shoulder,
fat trimmed, cut in 2-inch cubes
1
/4 cup barbecue seasoning
2 tablespoons garlic powder
Kosher salt, as desired
1
1
/2 cups apple cider vinegar
1 can (6 ounces) tomato paste
1 tube (16.3 ounces) refrigerated biscuit dough
TIP Air Fry any leftover biscuit dough at 360°F for 8 to
10 minutes.
MAINS
MAINS