Air Fryer
Ground Pork
BBQ Pulled Pork and Cheese Balls
Crispy on the outside, gooey on the inside - these smoky pulled pork cheese bombs are packed with bold BBQ flavour and melty mozzarella in every bite. Perfect for game day, parties, or an easy appetizer.
Prep:
20 minutes
Cook:
8-10 minutes
Serves:
6-8
Best Cuts:
Cooking Method:
Ingredients
For the Pulled Pork
- 3–4 lb (1.4–1.8 kg) pork butt or pork shoulder
- 2 tbsp (30 mL) favourite BBQ rub
- 1 tbsp (15 mL) paprika
- 1 tbsp (15 mL) garlic powder
- 1 tbsp (15 mL) onion powder
- 1 tsp (5 mL) black pepper
- 1 tsp (5 mL) salt
- 1 tbsp (15 mL) vegetable oil
- 1 large onion, sliced
- 4 garlic cloves, minced
- 1 cup (250 mL) chicken broth
- ½ cup (125 mL) apple juice
- 2 tbsp (30 mL) apple cider vinegar
For the Cheese Balls
- 3 cups (450 g) shredded pulled pork
- ½ cup (125 mL) smoky BBQ sauce
- 7 oz (200 g) mozzarella cheese, cut into small cubes
For the Crispy Coating
- 1 cup (125 g) plain flour
- 2 large eggs, beaten
- 2 cups (120 g) panko breadcrumbs
- Oil spray
Cooking Instructions
Step 1
Cook the pulled pork: Pat pork dry and rub with BBQ rub, paprika, garlic powder, onion powder, pepper, and salt. Sear in hot oil in a Dutch oven, 3–4 minutes per side, then set aside. Cook onion 5 minutes, then garlic 1 minute. Add chicken broth, apple juice, and vinegar, scraping up browned bits, then return pork to the pot (liquid should reach about a third up the meat). Cover and cook on low 3–4 hours, until pork reaches 200–205°F (93–96°C) and shreds easily.
Step 2
Transfer pork to a cutting board and rest 15–20 minutes, then shred with two forks, discarding large pieces of fat. Toss 3 cups (450 g) of the shredded pork with BBQ sauce until evenly coated.
Step 3
Scoop about 1 heaping tablespoon of the pulled pork mixture into your hand. Place one cube of mozzarella in the centre and carefully wrap the pork around the cheese, rolling it into a tight ball. Ensure the cheese is completely sealed inside. Repeat with the remaining mixture.
Step 4
Set up three shallow bowls: flour, beaten eggs, and panko. Coat each pork ball in flour, then egg, then panko, pressing gently so the crumbs stick.
Step 5
Line the air fryer basket with parchment paper if desired. Arrange the pork balls in a single layer, leaving space between each one. Lightly spray all sides with oil spray.
Step 6
Air fry at 350°F (180°C) for 8–10 minutes, or until the coating is golden brown, crispy, and the mozzarella is melted inside. If baking instead, bake at 400°F (200°C) for 15–18 minutes until golden and crisp.
Step 7
Allow the cheese balls to cool for 2–3 minutes before serving. Serve warm with BBQ sauce, ranch dressing, spicy mayonnaise, or hot honey for dipping
Cooking Tips:
Chill the pork mixture 20–30 minutes if too soft to shape. Seal mozzarella completely to prevent leaking. Spray breadcrumbs generously with oil for maximum crispiness. Cook in batches to avoid overcrowding the basket. Reheat leftovers at 350°F (180°C) for 3–4 minutes to restore crispiness.
