You’ll Need
600g 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 black pepper
For The Teriyaki BBQ Glaze
3 tbsp teriyaki sauce
2 tbsp smoky BBQ sauce
1 tbsp honey
1 tsp sesame oil
1 tsp Worcestershire sauce
1 tsp apple cider vinegar
To Finish
1 tsp sesame seeds
2 spring onions, finely sliced
Optional But Dangerous
Steamed rice
Pickled chillies
Garlic mayo
Grilled pineapple
Method
Preheat your air fryer to 190°C.
Pat the pork dry with kitchen paper.
Toss the pork with the olive oil, smoked paprika, garlic powder, onion powder, sea salt, and black pepper until
evenly coated.
Arrange the pork in a single layer inside the air fryer basket.
Cook for 18–20 minutes, shaking halfway through, until the pork is cooked through with beautifully browned
edges.
Meanwhile, whisk together the teriyaki sauce, BBQ sauce, honey, sesame oil, Worcestershire sauce, and apple
cider vinegar.
Transfer the cooked pork into a heatproof dish or foil tray and pour over the glaze.
Toss until every piece is coated.
Return to the air fryer for 4–5 minutes until the glaze thickens, bubbles, and becomes beautifully sticky.
Finish with sesame seeds and sliced spring onions.
Serve immediately with steamed rice, grilled pineapple, pickled chillies, or garlic mayo if using.