# Hawaiian Style Pulled Pork

This recipe demonstrates how to smoke, braise, and pull a pork shoulder using the Ninja Woodfire Outdoor Grill to create delicious pulled pork sandwiches.

- Total time: 260 min
- Cuisine: American
- Category: Sauce & Condiment
- Language: en

## 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)

## Instructions

1. Rub 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.
2. Place the pork shoulder, fat side up, in the Ninja Woodfire Outdoor Grill, using all-purpose blend wood pellets.
3. Set 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.
4. Remove the pork from the grill and wrap it in a double layer of tin foil, creating a boat-like shape to hold liquids.
5. Add 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.
6. Insert a meter probe back into the wrapped roast, then return it to the grill.
7. Change 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).
8. Remove the pork from the grill and let it rest on a tray for about an hour.
9. Open the foil, remove the fat cap, and begin pulling the pork directly in the accumulated juices.
10. Clean the bone from the pulled pork.
11. Add a little more Bonchon's Japanese barbecue sauce to the pulled pork.
12. Serve the pulled pork on a bun as a sandwich.

## Equipment

- Ninja Woodfire Outdoor Grill
- tin foil
- meter probe (meat thermometer)
- lined glove
- instant read thermometer
- tray
- buns

## 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.

## Source

- Original video: https://www.youtube.com/watch?v=ep567Mr7TGk
- Recipe page: https://www.cliprecipe.com/recipe/2e56ffe0-1246-4fa4-bf74-df94b77f797c
- Extracted: 2026-01-16

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt