Directions
- 1Rub the 4-lb pork shoulder with Uncle Steve's Competition Pig Powder barbecue rub, scoring the fat cap slightly, and let it set for about an hour or two to absorb the seasoning.
- 2Place the pork shoulder, fat side up, in the Ninja Woodfire Outdoor Grill, using all-purpose blend wood pellets.
- 3Set the grill to the smoker setting at 250 degrees Fahrenheit and let it smoke for about 2 hours, or until the internal temperature reaches 163-165 degrees Fahrenheit.
- 4Remove the pork from the grill and wrap it in a double layer of tin foil, creating a boat-like shape to hold liquids.
- 5Add about 1 to 1.5 ounces of pineapple juice, some Bonchon's Japanese barbecue sauce, and a little sriracha into the foil with the pork.
- 6Insert a meter probe back into the wrapped roast, then return it to the grill.
- 7Change the grill setting to 'bake' at 325 degrees Fahrenheit and cook for another hour and 20 minutes or so, until the internal temperature is about 203-210 degrees Fahrenheit and the meat is probe tender (no resistance when inserting a thermometer).
- 8Remove the pork from the grill and let it rest on a tray for about an hour.
- 9Open the foil, remove the fat cap, and begin pulling the pork directly in the accumulated juices.
- 10Clean the bone from the pulled pork.
- 11Add a little more Bonchon's Japanese barbecue sauce to the pulled pork.
- 12Serve the pulled pork on a bun as a sandwich.
Ingredients
- 4 lb pork shoulder
- Uncle Steve's Competition Pig Powder (barbecue rub)
- Bonchon's Japanese barbecue sauce
- 1 ounce pineapple juice
- 1.5 ounces pineapple juice
- sriracha
- all-purpose blend wood pellets (or other food safe pellets)
Equipment
Ninja Woodfire Outdoor Grilltin foilmeter probe (meat thermometer)lined gloveinstant read thermometertraybuns
Tips
- Do not follow the Ninja Woodfire Grill's instruction book regarding smoke settings, as it can dry out the roast. Only smoke for about 45 minutes to an hour.
- Braise large cuts of meat to tenderize them and break down fibers and collagen.
- Score the fat cap of the pork shoulder to allow seasoning to penetrate and to protect the meat from direct heat.
- When checking for probe tenderness, the thermometer should slide into the meat with little to no resistance, like a warm knife into butter.
- Rest the cooked pork for about an hour before pulling to allow juices to redistribute.
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