Smoked Pulled Pork on the Ninja FlexFlame

You can smoke pulled pork on a gas grill with the Ninja FlexFlame. I’ll show you how with Girls Can Grill Pork Rub and some wood pellets.

How to smoke pork butt on a gas grill?

Pulled pork is made with pork butt, also called pork shoulder. It’s a cut of pork that comes from the shoulder of a hog.

If you cook it on the Ninja FlexFlame, which is a gas grill, you can easily add wood flavor. To activate the smoke, you’ll add wood pellets in the side of the grill and press the Woodfire Flavor button.

The cyclonic fan will circulate the heat and smoke throughout the cook, giving you results as authentic as a charcoal or pellet grill.

Get Recipe Ingredients

• Season: Remove the pork butt from the packaging and pat dry with a paper towel. Season liberally with pork rub.

• Setup Grill: Place the pork butt on the Ninja FlexFlame in the center with the fat side up. Turn on the propane. Ignite the burner and turn the dial to low and slow. Set the temperature to 250F. Add pellets to the hopper and press the Woodfire Flavor button.

• Smoke: Cook the pork butt until it reaches an internal temperature of around 150F degrees. This will take about 4 hours. You

• Wrap: Lay 3 sheets of foil on the counter. Add half of the butter to the foil. Sprinkle with half of the sugar and some pork rub. Place the pork butt on top. Top with the remaining butter and sugar. Drizzle with maple syrup and sprinkle with pork rub. Wrap tightly and return to smoker.

• Cook: Finish cooking the pork butt until it reaches an internal temperature of around 200-205F degrees. This will take another 2-2.5 hours.

• Rest: Remove from the grill and rest for 30-60 minutes.

• Shred: Unwrap the pork butt. Wearing gloves with liners or using two forks, shred the pork meat. Season with more rub to taste and mix in barbecue sauce.

The wood pellets on the Ninja FlexFlame will burn for about 45 minutes. I recommend adding more 2-3 times throughout the cook. If you add more pellets before they are fully extinguished, the new ones should burn fine. If the pellets burn out before you add more, press the Woodfire Flavor button to re-ignite the burner.

Calories: 408kcalCarbohydrates: 9gProtein: 45gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 160mgSodium: 295mgPotassium: 863mgFiber: 0.2gSugar: 7gVitamin A: 235IUVitamin C: 0.2mgCalcium: 60mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Be sure to rate it, leave a comment and save it so you can make it again. Show off your awesome results on social by tagging @girlscangrill

Ingredients

• Pork Shoulder: It also may be labeled as pork butt. The terms are interchangeable. You can use bone-in or boneless.
• Girls Can Grill Pork Rub
• Butter
• Brown Sugar
• Maple Syrup
• Barbecue Sauce

See the full recipe card above for servings and a full list of ingredients.

How to smoke pulled pork on a Ninja FlexFlame

This is a longer cook. Make sure you have a full propane tank before starting.

1. STEP ONE: Remove the pork butt from the packaging. Pat dry with paper towels and season liberally with Pork Rub.

2. STEP TWO: Place your pork butt on the Ninja FlexFlame with the fat cap facing up. Plug the grill in and turn the propane tank on. Turn the dial to ignite the burner, then set the function to low & slow and the temperature to 250F degrees. Add wood pellets to the pellet box. Push the Woodfire Flavor button.

3. STEP THREE: Smoke the pork butt until it reaches an internal temperature of around 150F degrees. This will take around 30 minutes per pound.

PRO TIP: The wood pellets on the Ninja FlexFlame will burn for about 45 minutes. I recommend adding more 2-3 times throughout the cook. If you add more pellets before they are fully extinguished, the new ones should burn fine. If the pellets burn out before you add more, press the Woodfire Flavor button to re-ignite the burner. 

4. STEP FOUR: Lay three sheets of aluminum foil onto the counter. Add half of the sliced butter and half of the brown sugar on top of the foil. Sprinkle with pork rub. Place the pork butt on top. Add the rest of the butter and sugar on top, along with the syrup and more pork rub. Wrap tightly.

5. STEP FIVE: Return the pork butt to the grill and continue cooking to an internal temperature of 200-205F. This will take about 20 minutes per pound.

6. STEP SIX: Once the pork reaches temperature. Remove it from the grill and let it rest for 30-60 minutes.

How to serve pulled pork

After the pork butt has rested, unwrap it and start shredding it. You can either use two forks or wear nitrile gloves with cotton liners.

Remove the bone and any large pieces of fat. Toss it with some of the liquid from the wrap and more pork rub.

You can use smoked pulled pork in tacos or on sandwiches with your favorite barbecue sauce and coleslaw or pickles.

Storage

Store leftover pulled pork in an airtight container in the refrigerator for 5-7 days. It’s also great for meal planning. Just portion it out and freeze it for up to six months.