Main Dishes
Pulled Pork
| Level: Easy |
Total Time: 45 min |
Yield: 6 servings |
Pulled Pork
This is not my first pork butt however, it is my first time making it on my new Ninja Woodfire Grill. The results are good however not as good as a 12 hour cook using a smoker or snake method on a charcoal grill. I will add more on how to slow cook using a charcoal grill if you do not have access to a smoker. I am not going to lie to you, this is not an exact science. You will need to pay attention to several factors that I have noted below. You can read more about the charcoal snake method below.
Pulled Pork
Print RecipeThis is not my first pork butt however, it is my first time making it on my new Ninja Woodfire Grill. The results are good however not as good as a 12 hour cook using a smoker or snake method on a charcoal grill. I will add more on how to slow cook using a charcoal grill if you do not have access to a smoker. I am not going to lie to you, this is not an exact science. You will need to pay attention to several factors that I have noted below. You can read more about the charcoal snake method below.
Equipment
- 1 Electric pellet
- 1 Tinfoil or butcher paper.
- 1 spray bottle.
- 1 wood pellets or wood chips.
- 20 charcoal
Ingredients
- Pork butt 5 – 7 pounds or pork shoulder.
- dry rub see notes
- yellow mustard
- Worcestershire sauce
- Apple cider vinegar
- water
Instructions
- The night before, using a fillet knife remove the top layer of fat until there is a thin layer of fat left on the roast. Using paper towels to dry the pork roast. place on a sheet pan and rub yellow mustard. Liberally cover the roast with your dry rub of choice. wrap the roast in plastic wrap and place in the refrigerator.
- mix together the Worcestershire sauce, vinegar, and water in a clean spray bottle.
- 8 hours before you plan to eat, start your grill at 250 F. Remove the pork roast and place on grill. Cook for 2 hours(see notes).
- Every hour after 2 hours, spray the sides.
- Once the bark of the pork is done and the internal temperature is around 160, Remove the pork from the grill.
- Wrap the pork using foil or butcher paper. Spray the roast heavily. Pour some of the rendered fat in with the pork. Wrap and return to the grill.
- Raise the heat to 270 F and cook for 4 or until the temperature is around 200 F (see notes below).
- Remove the pork and place in an insulated cooler or wrap in several layers of plastic wrap and place in an oven that is off for 2 hours.
- Shred and serve.
Notes
- This process is never exact, most of the desired results come with experience. Luckily, pork is forgiving when it comes to overcooking. the two biggest factors when it comes to pork are the bark and the tenderness of the meat.
- When doing the initial 2 hour cook using smoke the timing is much less important than getting a good bark. You will need a dark hard bark on the outside of the meat. You will need to compensate for the later cook when you wrap it. moisture will moisten the bark so keep this in mind.
- When wrapping and cooking the meat, once again time and tempurature is not the biggest factor. Pork is technically done at 145F anything beyond that and you are concerned with tenderness. When inserting a thermometer in the meat there should be little to no resistance.
- Resting the pork is vital! When you pull off the pork it can even be as hot as 215 F. 1 to 2 hours of resting time will allow some cook over time an let the pork come down to a good eating temperature. Pulling a pork too early can result in the meat drying out because of evaporation.
- Using mustard does not impart any flavor in the meat it is just to make the rub stick to the meat.
- Don’t worry too much about over seasoning the meat, a 7 pound roast is a large cut of meat, it can handle allot of seasoning without making it too overwhelming.