The Salted Pepper Recipes

Low Carb Lasagna The Salted Pepper

WEBFeb 15, 2016 · Whisk egg with fork and add cottage cheese, ½ teaspoon of salt, ½ teaspoon of pepper and ½ teaspoon of dried basil leaves. Mix together and place in …

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Ninja Foodi Pulled Pork Recipe The Salted Pepper

WEBApr 4, 2021 · Add 1 cup of water to the inner pot and place the pork, fat side up, onto the rack or on a sling and place into the pot. You want the …

1. Remove your pork butt at least 30 minutes before cooking. Prepare the seasoning rub and generously rub the pork with it. You will have leftover rub that can be used to season the meat after cooking or stored for future use.
2. Add 1 cup of water to the inner pot and place the pork, fat side up, onto the rack or on a sling and place into the pot. You want the pork raised above the liquid. Put the pressure lid on and turn the valve to seal. Pressure cook on high for 90 minutes for a 7-8 pound pork butt. See notes for cooking suggestions for smaller cuts of pork.
3. When the time is up, allow the pressure to release naturally until the pin drops. Open the lid and remove the rack with the pork. Remove the liquid in the pot. I strain it and put in the fridge for other uses or to add some of the fat and juices back into the meat after pulling.
4. Return the pork to the inner pot. I put it directly in the inner pot so there is enough clearance between the crisping lid and the top of the pork. Close the crisping lid and air crisp on 300°F/150°C for 1 hour. Check on it after 30 minutes to make sure the top isn't getting too dark. It has taken 1 hour every time to render and crisp the fat cap, but I still like to check on it.

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