This Smoked Pulled Pork recipe, designed for the Ninja Woodfire Outdoor Grill, delivers tender, smoky, pull-apart pork shoulder with just three ingredients and the push of a button. Ideal for BBQ lovers or beginners looking for authentic flavor without a traditional smoker, it’s perfect for sandwiches, nachos, or classic BBQ plates.

Full Recipe: 

Ingredients

• 8 lb pork shoulder (also known as pork butt)

• ¼ cup yellow mustard

• ¼ cup BBQ pork rub (use store-bought or homemade)

• 1 cup barbecue sauce

• Wood pellets (for smoke box)

Directions

1. Prep the Pork:
   Pat the pork shoulder dry. Rub it with yellow mustard all over to help the seasoning stick.

2. Season:
   Generously coat the pork with BBQ rub on all sides.

3. Heat Grill:
   Fill the smoke box with pellets. Set the Ninja Woodfire Grill to “Smoker” mode at 250°F for 7 hours.

4. Smoke:
   Place pork on the grill and close the lid. Cook until internal temperature reaches 200–203°F (around 6 hours for 8 lbs). Refill the smoke box with pellets hourly for deeper flavor.

5. Rest:
   Remove pork, wrap in foil or butcher paper, and let rest for 1 hour at room temperature or in a cooler.

6. Shred and Serve:
   Use forks or your hands (with gloves) to pull apart the pork. Discard large fat pieces. Toss with BBQ sauce and more rub to taste. Serve hot.

Serving Suggestions:
Serve on buns, over mac and cheese, in tacos, or atop baked potatoes. Great with pickles and coleslaw.

Nutrients (per serving, approx.)

• Calories: 241 kcal

• Protein: 27g

• Fat: 10g

• Saturated Fat: 3g

• Carbohydrates: 8g

• Sugar: 6g

• Fiber: 0.5g

• Cholesterol: 93mg

• Sodium: 332mg

• Potassium: 527mg

• Vitamin A: 80 IU

• Iron: 2mg

Why the Ninja Woodfire Grill Is a Game-Changer

The Ninja Woodfire Grill is revolutionizing backyard cooking. Compact yet powerful, it combines traditional grill functions with real wood-fired smoking in a user-friendly, electric-powered unit. It’s perfect for apartment balconies, small patios, or those who want a more approachable entry into smoking meats.

Unlike traditional smokers that require hours of fire management and temperature control, the Ninja Woodfire automates the process. Once the grill is set to “Smoker” mode, it maintains a consistent 250°F temperature while drawing smoky flavor from wood pellets in the smoke box. The result? A low-stress way to achieve slow-cooked, smoky pork that rivals more complex methods.

The Simplicity Behind the Flavor

This pulled pork recipe is deceptively simple but relies on smart layering of flavor and technique. The base is an 8-pound pork shoulder, also known as Boston Butt—a well-marbled cut that becomes fall-apart tender when cooked low and slow.

The yellow mustard isn’t for flavor—it acts as a binder. Once rubbed onto the meat, it helps the BBQ seasoning adhere better and develop a flavorful bark during cooking. The mustard also adds a hint of acidity that tenderizes the surface, but it disappears during smoking, leaving only the deep spices of the rub.

The BBQ rub is where the personality of the dish comes through. Whether you use a bold, smoky store-bought blend or a homemade mix with paprika, garlic powder, and brown sugar, it sets the stage for the crusty, flavorful bark that forms on the outside of the pork as it smokes.

Low and Slow: The Key to Perfect Pulled Pork

Cooking pork shoulder to perfection requires patience—and the Ninja Woodfire Grill makes it easy. At 250°F, the pork slowly rises in internal temperature, hitting the ideal range of 200–203°F for pulling after about 6 to 7 hours. At this temperature, the connective tissues in the pork break down fully, transforming a tough cut into something rich and juicy.

The built-in smoke box allows for the addition of wood pellets, and refilling the box hourly ensures a steady infusion of real smoke flavor throughout the cook. Applewood, hickory, or pecan pellets are excellent choices, each offering a slightly different aroma and intensity.

Once it reaches the target internal temperature, the pork must rest. Wrapping it in foil or butcher paper and letting it sit for an hour allows the juices to redistribute. This final step is what separates dry pulled pork from the kind that drips with flavor and shreds effortlessly.

Texture and Taste That Delivers Every Time

What sets smoked pulled pork apart is the combination of textures: the outer bark is crisp and packed with concentrated flavor, while the inside is silky, tender, and juicy. The long cooking time allows the fat to render and the meat to absorb the essence of the smoke.

After resting, the pork practically falls apart under your hands or forks. The shreds are tossed with your favorite barbecue sauce and additional rub for a finishing touch. The sauce adds moisture and a sweet-tangy balance that complements the smoky meat, while the extra rub reinforces the spices and aroma.

Every bite is loaded with savory depth, soft texture, and that unmistakable smokehouse flavor—without needing a bulky smoker or years of grilling experience.

Serving Suggestions for Maximum Enjoyment

Smoked pulled pork is one of the most versatile meats you can make. It’s equally at home on a sandwich bun as it is on nachos or a loaded baked potato. Some favorite ways to serve it include:

Classic Pulled Pork Sandwiches – Pile high on a toasted bun, top with coleslaw and pickles for a crunch and tang contrast.

BBQ Nachos – Layer tortilla chips with pulled pork, melted cheese, jalapeños, and a drizzle of BBQ sauce.

Pulled Pork Tacos – Fill soft tortillas with pork, mango salsa, and lime crema for a fusion twist.

Over Mac and Cheese – Scoop a hearty helping of pulled pork over creamy mac and cheese for the ultimate comfort food.

Breakfast Hash – Mix leftovers into roasted potatoes and scrambled eggs for a smoky breakfast plate.

Whether served at a cookout or repurposed in creative ways, pulled pork shines as the centerpiece of any meal.

Beginner-Friendly and Crowd-Approved

This recipe is designed with simplicity in mind. With only three main ingredients and a push-button cooking method, it’s approachable for beginners while still impressive enough for seasoned BBQ enthusiasts. The Ninja Woodfire Grill does all the hard work, maintaining consistent heat and smoke so you can enjoy your day while the pork slowly transforms.

Because it yields a generous amount of meat, this recipe is ideal for feeding a crowd. It’s budget-friendly, stores well in the fridge or freezer, and reheats beautifully. Add a splash of broth or extra sauce when reheating to keep it moist and flavorful.

For meal prep lovers, it’s a week’s worth of delicious protein in one easy cook. Store in individual containers with sides or grains for quick, protein-packed meals.

Tips for Best Results

Use a meat thermometer to monitor internal temperature—don’t rely solely on time.

Trim excess fat if needed, but leave a decent fat cap for flavor and moisture during cooking.

Choose wood pellets that match your flavor preference—applewood is sweet and mild, while hickory is bold and smoky.

Let the pork rest fully after cooking to lock in juices before shredding.

Add BBQ sauce gradually to avoid overwhelming the smoky flavor—taste and adjust.

For crispier bark, briefly broil the shredded pork or return it to the grill uncovered for a few minutes before serving.

Conclusion

Smoked Pulled Pork on the Ninja Woodfire Grill proves that you don’t need a massive smoker or years of BBQ experience to enjoy authentic, fall-apart tender pork. With minimal prep, basic ingredients, and a reliable electric smoker, you can create mouthwatering pulled pork that rivals traditional pit BBQ. It’s easy, satisfying, and endlessly versatile—perfect for everything from backyard feasts to weeknight dinners.