Ninja Woodfire Grill Pulled Pork Recipe: Woodfire-Infused Smoky Tenderness

This recipe delivers tender pulled pork with authentic woodfire flavor, achieved right on your Ninja Woodfire Grill.

I developed this method to capture that slow-smoked taste without the long wait, using the grill’s unique woodfire pellets for genuine BBQ results.

Ingredients for Ninja Woodfire Grill Pulled Pork

Pork shoulder and woodfire pellets bring genuine BBQ flavor to your Ninja grill.

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The pork shoulder is non-negotiable for authentic texture. Look for bone-in if available—it adds more flavor, but boneless works fine for convenience. Costco often carries large cuts at good prices, or ask your butcher to trim and portion it. The woodfire pellets must be 100% hardwood (no fillers). Traeger or Weber brands are reliable choices for consistent smoke output.

No pork shoulder? Pork butt is essentially the same cut. Short on time? Pork loin works in a pinch but requires closer monitoring to prevent drying out. Apple cider vinegar can be swapped for white vinegar or lemon juice. For a sweeter profile, honey or maple syrup replaces brown sugar at a 1:1 ratio. The BBQ sauce can be homemade—just ensure it has a vinegar base for balance.

Cooked pork rests beautifully wrapped in foil for up to 2 hours before pulling. Store leftovers in an airtight container for 4-5 days in the fridge or freeze for 3 months. Reheat gently with a splash of apple juice to maintain moisture.

Step-by-Step Instructions for Ninja Woodfire Grill Pulled Pork

Master the woodfire technique with precision timing and temperature control for perfect results.

Step 1: Prepare the Dry Rub and Season the Pork

In a small bowl, combine the 0.5 cup Brown Sugar, 1 tbsp Paprika, 1 tbsp Garlic Powder, 1 tbsp Onion Powder, 1 tbsp Kosher Salt, and 1 tsp Black Pepper. Stir until evenly distributed—the mixture should look uniform with no visible streaks.

Pat the 3 lb Pork Shoulder dry with paper towels, then apply the 2 tbsp Yellow Mustard all over its surface. This acts as a binder for the rub. Coat the pork generously with the dry rub, pressing it into the meat so it adheres completely. Let it rest at room temperature for 30 minutes while you prepare the grill.

Step 2: Set Up the Ninja Woodfire Grill for Smoking

Load the 1 cup Woodfire Pellets into the grill’s pellet hopper, ensuring they’re compatible with your Ninja model. Set the grill to Smoke mode with the temperature at 225°F—this low-and-slow heat is essential for breaking down the collagen in the pork shoulder.

Once the grill reaches temperature and produces thin, blue smoke (not thick white smoke), place the seasoned pork shoulder directly on the grates, fat-side up. The fat cap will render down as it cooks, basting the meat and adding moisture. Close the lid and maintain the temperature consistently.

Step 3: Smoke and Braise for Tenderness

Smoke the pork shoulder undisturbed for 4-5 hours until the internal temperature reaches 160°F. At this point, transfer the pork to a disposable aluminum pan. In a small bowl, mix the 0.5 cup Apple Cider Vinegar and 1 tbsp Worcestershire Sauce, then pour it over the pork.

Cover the pan tightly with foil and return it to the grill. Continue cooking until the internal temperature hits 200-203°F and the pork is probe-tender—this should take another 2-3 hours. The meat should pull apart effortlessly with a fork when done.

Step 4: Shred and Sauce the Pork

Remove the pork from the grill and let it rest in the pan, covered, for 30 minutes. This allows the juices to redistribute. Transfer the pork to a large bowl and shred it using two forks, discarding any large fat chunks.

Stir in 1.5 cups BBQ Sauce until the pork is evenly coated. Adjust the seasoning if needed, though the rub and smoke should have infused plenty of flavor. The pork should be moist but not soupy—add more sauce sparingly if it seems dry.

Step 5: Serve with Coleslaw and Buns

Lightly toast the 4 whole Hamburger Buns on the grill for 1-2 minutes until golden. Pile the pulled pork onto the bottom buns, topping each with a generous portion of the 2 cups Coleslaw Mix for crunch and freshness.

Serve immediately while the pork is hot. The ideal bite should have a balance of smoky, tender pork, tangy sauce, and crisp coleslaw. Any leftovers can be stored in an airtight container for up to 4 days.

Perfect Pairings for This Recipe

Classic BBQ Sides

You can’t go wrong with classic baked beans—I slow-cook mine with bacon and brown sugar for 4 hours. The smoky-sweet flavor complements the pork perfectly. For a quicker option, corn on the cob grilled alongside the pork picks up that woodfire kiss. 🔥

Fresh Contrasts

A crisp green salad with buttermilk dressing cuts through the richness. I toss romaine with cherry tomatoes and shredded cheddar. The acidity balances the smoky meat beautifully.

Drink Pairings

For beers, a smoky porter or amber ale enhances the woodfire notes. Sweet tea with lemon is my go-to for a non-alcoholic option. Both cleanse your palate between bites of this creation.

Bread Alternatives

Swap hamburger buns for brioche buns—their buttery texture elevates the sandwich. For a low-carb option, serve the pork over a bed of steamed collard greens. The greens soak up the sauce wonderfully.

Pickled Touches

Add bread and butter pickles or pickled jalapeños for tangy crunch. I keep a jar of pickled red onions in my fridge—they add vibrant color and cut through the richness. 💛

Frequently Asked Questions