You’ll Need
For the Pork
700g pork shoulder, cut into bite-sized chunks
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp sea salt
½ tsp cracked black pepper
Root Beer BBQ Glaze
200ml root beer
4 tbsp smoky BBQ sauce
1 tbsp tomato purée
1 tbsp brown sugar
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
½ tsp smoked paprika
½ tsp chilli flakes
To Finish
Fresh chives, chopped
Sesame seeds (optional)
Optional but dangerous
Dill pickle slices
Crispy onions
Cornbread
Creamy slaw
Extra BBQ sauce
Method
Preheat your air fryer to 190°C.
Toss the pork with the olive oil, smoked paprika, garlic powder, onion powder, sea salt and cracked black pepper
until evenly coated.
Arrange the pork in a single layer in the air fryer basket.
Air fry for 18–20 minutes, shaking halfway through, until lightly browned and cooked through.
Meanwhile, pour the root beer into a small saucepan and simmer for 8–10 minutes, allowing it to reduce by
roughly half.
Stir in the BBQ sauce, tomato purée, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika and chilli
flakes.
Continue simmering for 3–4 minutes until the glaze becomes thick, glossy and sticky.
Transfer the cooked pork to a large bowl and pour over the glaze, tossing until every piece is coated.
Return the glazed pork to the air fryer for 3–4 minutes at 200°C, until the glaze bubbles and caramelises around
the edges.
Finish with chopped chives, sesame seeds or any optional toppings before serving.
Serve immediately with creamy slaw, pit beans, cornbread or loaded potato salad.