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Ninja-Oven-Smoked Pork Butt
This simple smoked pulled pork recipe only requires a few pantry ingredients and a smoker to achieve those melt-in-your-mouth strands of tender pulled pork.
Ingredients
- 1 8-10 pound bone-in pork shoulder roast AKA Boston butt
- 2-3 Tablespoons mustard yellow or dijon
- ¼ cup Sweet & Tangy Barbecue Rub link in recipe notes
- 1 Tablespoon Signature Sweet Rub for later use
Instructions
- Prep the meat. Remove your roast from the packaging and wipe it down on all sides with paper towels, cleaning off any small bone fragments or extra liquid on the exterior.
- Slather the pork butt in mustard. Slather the entire exterior of the pork shoulder with the yellow mustard.
- Season with Sweet Rub. Season your pork roast on all sides, top and bottom, with the homemade Sweet & Tangy Barbecue Rub. Don’t worry about rubbing the seasoning into the meat, just be sure it is liberally coated all over.
- Smoke the pork butt. Place your seasoned roast in the Ninja Outdoor Oven fat-side-up, preferably in the middle of the grate avoiding any direct hot spots. Close the lid and smoke the pork at 250F for 8 hours. I recommend hickory or apple wood pellets for this recipe.
- Wrap and rest the meat. Remove the pork shoulder from the smoker and wrap tightly in foil. Allow the roast to rest for at least an hour before shredding.
- Shred and serve. Pull apart the shoulder, discarding any chunks of fat or gristle. Sprinkle the roast with an additional tablespoon or so of the Homemade Sweet BBQ Rub. Serve and enjoy!
