Classic Pulled Pork

05/07/2025

A BBQ All Time Classic, Pulled Pork

A classic dish that appears on most BBQ menus across the planet. Many variations on this Classic, but this is a basic start for everyone. Personal preference is not to smother it in BBQ sauce, let your dinners decide if to sauce or not to sauce!

Servings 8

🔥 Ingredients

Pork shoulder (bone‑in or boneless): ~3–4 kg / 6–8 lb
Binder: Yellow mustard
Dry rub: Typical: brown sugar, paprika (regular + smoked), garlic & onion powder, chili & chipotle powder, thyme, salt, black pepper
OR Shop bought BBQ Rub like Angus & Oink "The General"
Wood pellets: Applewood, pecan, or sweet‑wood blend
Optional moisture: Apple juice, BBQ sauce, or soda during wrap/baste

👩‍🍳 Directions

Prep & season

Pat pork dry and trim excess fat. Score fat cap in criss‑cross pattern.
Coat with binder ( Yellow mustard)
Rub generously with spice blend, ensuring it gets into scores. Optionally inject with apple cider vinegar mixture or BBQ sauce for extra moisture.
Rest in fridge for 2–4 hrs, or go straight to cooking.

Smoke

Fill pellet hopper.
Set Ninja to SMOKER mode at approx120°C - 250 °F
Smoke for about 3–4 hrs until internal temp 70 °C -160 °F or until bark forms.
Refill pellets periodically for consistent smoke.

Wrap & braise

Once smoked, wrap tightly in foil or a foil tray and foil the top, adding a splash of apple juice or BBQ sauce.
Switch to BAKE mode at 150 °C - 300 °F.
Cook until internal temp reaches 95 °C - 203 °F and meat is probe‑tender. This may take 1–4 hrs depending on size.

Rest & pull

Remove and let rest wrapped for 45 min–1 hr to let juices redistribute.
Shred using forks or claws, discarding excess fat. Toss in juices or BBQ Sauce. The choice is yours!