Perfect Pulled Pork in the Ninja Woodfire

Start by patting the pork collar dry to remove any moisture. Trim off any excess hard fat that may ruin your bark. Using a sharp knife, score the fat cap into a criss-cross pattern (about 1cm deep). This helps the rub penetrate deeper into the meat. Slather the pork in your binder of choice (Pineapple Sweet-Chilli Sauce works brilliantly), and then generously coat it with your favourite BBQ rub. Make sure to really work it into those cuts. Optional but worth it: inject the pork with a BBQ sauce mixture at 5cm intervals for added moisture and flavour. Wrap the seasoned pork in cling film and let it rest in the fridge for 2-4 hours to let those flavours mingle.

Preheat your Ninja Woodfire by filling the smoker box with all-purpose pellets. Set the grill plate and place the pork on it. Insert a temperature probe to monitor the internal temperature remotely (the MEATER Plus is a solid choice). Set the Ninja to ‘SMOKER’ at 120°C. Smoke the pork for around 2.5-4 hours, or until the internal temperature hits 70°C and the bark looks glorious. Do not lift the lid during this phase! Trust the process.

Once your pork hits 70°C and the bark is just right, tightly wrap the pork in heavy-duty foil. Before you close it up, add a splash of apple cider vinegar and some extra BBQ sauce. For a twist, experiment with adding a splash of Dr Pepper or Cola – just don’t go diet! Return the pork to the Ninja Woodfire, select the ‘BAKE’ function, and set it to 150°C. Continue cooking for another 1.5-4 hours, or until the pork reaches an internal temperature of 95°C and feels tender when probed.

Once you’ve hit that 95°C mark, remove the pork and let it rest in the foil for at least an hour. This allows the juices to redistribute and the meat to tenderize even more.

After resting, it’s time to unveil your masterpiece. Shred the pork directly in its own juices – the meat should fall apart effortlessly. Now, take a moment to enjoy that first bite!