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.
2Rub 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.
3Rub 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.
4Place the pork shoulder, fat side up, in the Ninja Woodfire Outdoor Grill, using all-purpose blend wood pellets.
5Place the pork shoulder, fat side up, in the Ninja Woodfire Outdoor Grill, using all-purpose blend wood pellets.
6Place the pork shoulder, fat side up, in the Ninja Woodfire Outdoor Grill, using all-purpose blend wood pellets.
7Set 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.
8Set 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.
9Set 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.
10Remove the pork from the grill and wrap it in a double layer of tin foil, creating a boat-like shape to hold liquids.
11Remove the pork from the grill and wrap it in a double layer of tin foil, creating a boat-like shape to hold liquids.
12Remove the pork from the grill and wrap it in a double layer of tin foil, creating a boat-like shape to hold liquids.
13Add 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.
14Add 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.
15Add 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.
16Insert a meter probe back into the wrapped roast, then return it to the grill.
17Insert a meter probe back into the wrapped roast, then return it to the grill.
18Insert a meter probe back into the wrapped roast, then return it to the grill.
19Change 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).
20Change 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).
21Change 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).
22Remove the pork from the grill and let it rest on a tray for about an hour.
23Remove the pork from the grill and let it rest on a tray for about an hour.
24Remove the pork from the grill and let it rest on a tray for about an hour.
25Open the foil, remove the fat cap, and begin pulling the pork directly in the accumulated juices.
26Open the foil, remove the fat cap, and begin pulling the pork directly in the accumulated juices.
27Open the foil, remove the fat cap, and begin pulling the pork directly in the accumulated juices.
28Clean the bone from the pulled pork.
29Clean the bone from the pulled pork.
30Clean the bone from the pulled pork.
31Add a little more Bonchon's Japanese barbecue sauce to the pulled pork.
32Add a little more Bonchon's Japanese barbecue sauce to the pulled pork.
33Add a little more Bonchon's Japanese barbecue sauce to the pulled pork.
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.