Ninja Woodfire Outdoor Grill Smoked Pulled Pork

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There’s nothing quite so good as smoked pulled pork, and the Ninja Woodfire Outdoor Grill can handle a big ol chunk of pork with ease. Give yourself 6-7 hours for this cook, but when it’s done, it’s smoky, tender, juicy and fabulous!

Ninja Woodfire Outdoor Grill Smoked Pulled Pork should be one of the first recipes you make on your Ninja. It cooks so much faster than a traditional smoker, cutting hours off the smoking time.

I love this smoked pulled pork. It’s meaty, juicy, fatty, and infused with smoke flavor. It’s perfect on buns or sandwiches, on top of nachos, in tacos or just on the end of a fork along with all your favorite BBQ sides!

Anyone can make pulled pork with a Ninja Woodfire Outdoor Grill. I use Traeger applewood pellets – Ninja says to use their brand of pellets but I find the smoke flavor VERY assertive – or your favorite blend.

The toughest part of this smoke is keeping the pellet hopper filled. It’ll burn through the pellets in about 60-90 minutes so keep an eye on it so you don’t run out of smoke!

Ingredients

• Applewood smoker pellets
• Boneless pork shoulder
• Yellow mustard
• Dark brown sugar
• Paprika
• Chili powder
• Smoked paprika
• Garlic powder
• Onion powder
• Dried thyme
• Salt
• Ground black pepper
• Chipotle powder

How To Make Ninja Woodfire Outdoor Grill Smoked Pulled Pork

1. Prepare the pork shoulder by patting it dry with paper towels then smother it in yellow mustard. You’ll need about ¼ cup of yellow mustard.
2. Combine the dark brown sugar, paprika, chili powder, smoked paprika, garlic powder, onion powder, dried thyme, salt, black pepper, and chipotle powder in a small bowl.
3. Rub 2-3 tablespoons of the spice mixture all over the pork shoulder, ensuring it’s evenly coated.
4. Preheat the Ninja Woodfire Outdoor Grill to 250°F on the smoke setting using the Applewood smoker pellets.
5. Place the pork shoulder on the grill, fat side up.
6. Smoke for about 6 hours or until the internal temperature reaches 205-F on a digital meat thermometer. Remove it from the Ninja.
7. Wrap the pork shoulder in aluminum foil and let it rest for at least 30 minutes.
8. Shred the pork using two forks or your hands, discarding any large pieces of fat.
9. Serve with your favorite barbecue sauce and enjoy!

Step-By-Step Process

Chef Jenn’s Tips

• Use a meat thermometer to ensure the pork reaches the perfect temperature.
• Let the pork rest before shredding to retain juices.
• Experiment with different wood pellets for unique flavors.
• Watch the hopper doesn’t run out of pellets. Top it up as needed.

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Make It A Meal

To make this dish a complete meal, serve the pulled pork on soft buns with a side of coleslaw and baked beans or in a grilled cheese sandwich.  Add some pickles and potato chips for a classic BBQ spread. For a lighter option, serve the pulled pork over a salad with a tangy vinaigrette.

Storage

Store any leftover pulled pork in an airtight container in the refrigerator for up to 4 days. For longer storage, place the shredded pork in a freezer-safe bag or container and freeze it for up to 3 months. To reheat, thaw in the refrigerator overnight and warm in a skillet over medium heat or in the microwave.