Join me as I take on the challenge of mastering the perfect pulled pork recipe, packed with savory smoke flavors in every single bite!
Today, I’m going to share with you a game-changing pulled pork recipe that’s packed with irresistible savory smoke flavors that will elevate any meal. Whether you’re a BBQ enthusiast or just a meat lover, this recipe is going to take your taste buds on a wild ride.
When it comes to pulled pork, we’ve all been there – trying to achieve that perfect smoke flavor, but ending up with a mediocre result. One of the biggest challenges is getting the seasoning just right. You can have the most tender pork in the world, but if the seasoning is off, the whole dish is ruined. And let’s be real, who hasn’t overcooked their pulled pork at some point, leaving it dry and flavorless?
Another common issue is the cooking method. Should you use a smoker, a grill, or even a crock pot? The options are endless, but each one can produce vastly different results. And then there’s the rub – literally. Do you use a dry rub, a wet marinade, or a combination of both? The questions are endless, and it’s easy to get overwhelmed.
But what if I told you there’s a way to overcome all these challenges and achieve that perfect smoke flavor every time? It all comes down to understanding the importance of low and slow cooking, using the right type of wood for smoking, and perfecting the seasoning blend. With these elements in place, you’ll be on your way to pulled pork perfection.
To start, I’m using a 9-pound bone-in pork shoulder. Next, I’m using a sweet Honey BBQ rub. This blend is going to give our pork that deep, savory flavor we’re after.
Once the pork is seasoned, it’s time to fire up the smoker. I’m using pecan shell pellets. The key here is to keep the temperature around 275 degrees Fahrenheit, to ensure the meat cooks evenly and absorbs that delicious smoke flavor. On this cook, I used two cups of pecan pellets. Let one cup burn through, added the second cup full and pressed that Woodfire Flavor button to re-ignite the pellets.
After 7 hours of cooking, it’s time to wrap the pork in foil and let it rest for an hour. This is where the magic happens, folks. The juices are going to redistribute, and the meat is going to become tender and juicy.
As I unwrap the pork, you can see the incredible texture – it’s literally falling apart. The flavor is insane! The smokiness is balanced perfectly with the sweetness of the BBQ rub, sauce and apple juice. This, folks, is the perfect pulled pork recipe.
Ingredients:
- 8-9 Pound Pork Shoulder/Butt
- BBQ Rub
- 8oz Apple Juice
- BBQ Sauce
Prep:
- Remove the shoulder from the packaging and dry it off.
- Score the fat cap on the shoulder with a sharp knife:
- Season pork shoulder liberally on all sides with BBQ rub.
- Add pellets to Woodfire pellet hopper.
- Set Woodfire to smoker setting at 275F (135C). Set time to 8 hours.
- Hit the start button and let Woodfire go through the ING process.
- Add the shoulder to the Woodfire, and smoke until internal temperatures hit 165-170F (73-76C).
- After approx. 1 hour add another cup of pellets to the hopper, press and hold the Woodfire Flavor button for 3 second to re-ignite the pellets.
- Remove the shoulder from Woodfire, add to foil or foil pan.
- Pour the apple juice, BBQ sauce, and BBQ Rub over and around the shoulder.
- Wrap the foil tightly around the shoulder or the foil pan so that there are no leaks.
- Add the thermometer back to the shoulder through the foil and place it back in the Woodfire.
- Cook the shoulder until the internal temperature hits 205-210F (96-99C) and it is probing tender.
- Remove shoulder from the Woodfire and let rest for at least 1 hour.
- Shred the shoulder to bite sized pieces in its juices.
- Serve and enjoy!
Prep Time: 30 Minutes
Cook Time: 7-8 hours
Product links:
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Smokin Pecan Pellets: Use my link to save 10% on you order.
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Dalstrong Shadow Black Pit Master Knife:
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Heath Riles BBQ Rubs:
https://heathrilesbbq.pxf.io/nXNoJx
Ninja Woodfire Grill Smoked Pulled Pork Recipe
Equipment
Ingredients
- 7 lbs Pork Shoulder Any where from 5-7lbs will work.
- 2 tbsps BBQ Seasoning
- 2 oz Pineapple Juice
- 1 cup BBQ Sauce
- 1 tbsp Sriracha (optional)
Instructions
- Remove the shoulder from the packaging and dry it off.
- Score the fat cap on the shoulder with a sharp knife:
- Season pork shoulder liberally on all sides with BBQ rub.
- Add pellets to Woodfire pellet hopper.
- Set Woodfire to smoker setting at 275F (135C). Set time to 8 hours.
- Hit the start button and let Woodfire go through the ING process.
- Add the shoulder to the Woodfire, and smoke until internal temperatures hit 165-170F (73-76C).
- After approx. 1 hour add another cup of pellets to the hopper, press and hold the Woodfire Flavor button for 3 second to re-ignite the pellets.
- Remove the shoulder from Woodfire, add to foil or foil pan.
- Pour the apple juice, BBQ sauce, and BBQ Rub over and around the shoulder.
- Wrap the foil tightly around the shoulder or the foil pan so that there are no leaks.
- Add the thermometer back to the shoulder through the foil and place it back in the Woodfire.
- Cook the shoulder until the internal temperature hits 205-210F (96-99C) and it is probing tender.
- Remove shoulder from the Woodfire and let rest for at least 1 hour.
- Shred the shoulder to bite sized pieces in its juices.
- Serve and enjoy!
