Ninja Woodfire Smoked Pulled Pork

Ninja Woodfire smoked pulled pork is a tender, juicy barbecue classic prepared low and slow for maximum flavor. Smoked over real wood pellets, the pork develops a deep, smoky bark on the outside while staying incredibly moist and easy to shred on the inside. Each bite combines rich pork flavor with subtle notes of woodfire smoke.

This style of pulled pork is ideal for sandwiches, sliders, tacos, and loaded fries, and pairs perfectly with tangy barbecue sauce, crunchy slaw, and soft brioche buns. Cooked in a versatile Ninja Woodfire outdoor grill, it delivers authentic smokehouse results with consistent heat and precise temperature control. Whether for family dinners, game day, or backyard parties, smoked pulled pork offers a crowd-pleasing centerpiece that is simple to reheat and serve.

For more outdoor cooking inspiration and woodfire recipes, explore additional guides and tips on the barbecue recipes and outdoor cooking pages.

Servings 10

All Time BBQ Classic, Pulled Pork.

🔥 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" Click To Purchase
• Wood pellets: Applewood, pecan, or sweet‑wood blend
• Optional moisture: Apple juice, BBQ sauce, or soda during wrap/baste
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Cooking Pellets

Hickory Pellets Click To Purchase

Cherry Pellets Click To Purchase

Directions🔥 👩‍🍳 

1.

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.

2.

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.

3.

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.

4.

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!