Fold the top of a gallon sized ziplock bag and fold the top over. This makes it easier to add the pork butt without making a mess on the outside of the bag. Add the pork to the bag.

Add olive oil, liquid smoke and seasonings through the ground cumin.

Seal the bag tightly, leaving some air so the pork can move around. Use your hands on the outside of the bag to fully coat the pork in all the spices. Let sit for 30 minutes, or for best results, refrigerate overnight to infuse the seasonings.

Make an aluminium foil bowl in your air fryer and pre-heat to 370°F.  If you meat has been refrigerated, let it come to room temperature for 30 minutes.

Place the meat in the air fryer basket with the fatty side up. Pour the remaining juices over the top.

Cook for 1 ½ hours at 370°F, flipping the pork every 30 minutes. Cook the meat to 180°F to ensure the meat is fully cooked and willl easily shred. Use a digital meat thermometer to check for doneness.   

When the pork is finished cooking, allow it to rest for 30 minutes. Transfer meat to a platter or cutting board and shred using two forks.

Add the shredded pork to a large mixing bowl. Add ½ cup bbq sauce and toss to coat. Check for seasoning. Add additional sauce if desired, or serve on the side.