Welcome to Dad Got This, where we’re bringing the authentic, smoky flavors of North Carolina BBQ straight to your backyard, even if you’re battling the scorching Florida heat! Get ready to master the art of pulled pork with our unique Ninja Woodfire North Carolina Style Pulled Pork Recipe. This isn’t just another BBQ dish; it’s a culinary journey infused with the distinct taste of the South, elevated by the innovative power of the Ninja Woodfire Outdoor Grill.
Our recipe takes the beloved North Carolina pulled pork and adds a distinctive twist that will leave your taste buds craving more. We’re talking about incredibly tender, juicy pork shoulder, smoked to perfection and then infused with a secret ingredient: Cheerwine. This cherry-flavored soda, a true Southern staple, not only keeps the pork moist throughout the long cooking process but also contributes a subtle, sweet, and tangy complexity that makes this pulled pork truly unforgettable. Paired with a homemade Cheerwine BBQ sauce and a refreshing, creamy coleslaw, this sandwich is a masterpiece of balance and flavor.
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Unlocking the Flavors of North Carolina with a Twist
North Carolina is renowned for its diverse barbecue traditions, particularly its pulled pork. While Eastern NC BBQ often features a vinegar-and-pepper-based sauce, and Western NC (Lexington style) incorporates tomato into its sauce, our recipe introduces a modern, fruit-forward dimension with Cheerwine. This cherry soda acts as a unique tenderizing and flavor-enhancing agent, creating a pulled pork that is deeply flavorful, incredibly moist, and utterly distinct. The natural sweetness and subtle tang of the Cheerwine penetrate the meat during the smoking process, resulting in a depth of flavor that a standard water or apple cider spritz simply can’t achieve.
Choosing and Preparing Your Pork Shoulder
The foundation of any great pulled pork is the pork shoulder, often referred to as a “Boston butt” or “pork butt.” For this recipe, we’re using a generous seven-pound bone-in pork shoulder. The bone-in cut is crucial as the bone itself helps distribute heat evenly and imparts additional flavor and moisture to the meat. When selecting your pork shoulder, look for one with a good fat cap on one side – this fat will render down during the cook, basting the meat and contributing to its luscious texture.
Preparation begins with a simple yet effective binder: yellow mustard. Don’t worry, the mustard flavor won’t overpower the pork; its primary role is to create a tacky surface for our cherry cola rub to adhere to. Apply a thin, even layer of mustard over the entire surface of the pork shoulder. Next, liberally apply your chosen cherry cola rub. This particular rub, often found at local grocery stores or specialty BBQ shops, contains a delightful blend of sugar, salt, paprika, and cherry notes that perfectly complement the Cheerwine injection. Ensure the rub coats every inch of the pork, creating a beautiful crust that will become part of the coveted “bark” during smoking.
The Ninja Woodfire Grill Advantage: Perfect Smoke Every Time
Our secret weapon for achieving perfect North Carolina-style pulled pork is the Ninja Woodfire Outdoor Grill. This versatile smoker and grill allows for precise temperature control and an authentic wood-fired flavor without the hassle of traditional offset smokers. For this recipe, we’ll be utilizing the smoke function, paired with a sweetwood blend of pellets. These pellets, often a mix of fruitwoods like apple or cherry, impart a subtly sweet and robust smoky flavor that marries perfectly with the cherry notes of the Cheerwine.
Preheat your Ninja Woodfire Grill to a consistent 300 degrees Fahrenheit (149°C). Maintaining this temperature is key for a tender, juicy result without drying out the meat. Once the grill is ready, place your prepared pork shoulder, fat side down, directly onto the grate. Smoking the pork fat side down initially helps protect the meat from direct heat while allowing the fat to slowly render and baste the pork below. We’ll let it smoke for approximately three to four hours in this initial phase.
Throughout these crucial hours, moisture is paramount. Every hour, we’ll spritz the pork shoulder with a mixture of Cheerwine and apple juice. This not only adds another layer of cherry and apple flavor but, more importantly, keeps the surface of the pork moist, preventing it from drying out and promoting the formation of that beautiful, dark, and flavorful bark that is characteristic of expertly smoked pulled pork. Use a simple spray bottle for even application.
Crafting the Perfect Accompaniments: Coleslaw and Cheerwine BBQ Sauce
While your pork is slowly transforming into tender perfection, it’s the ideal time to prepare the essential side dishes that complete the North Carolina pulled pork experience: a vibrant coleslaw and a rich, tangy Cheerwine barbecue sauce.
Creamy, Tangy Coleslaw
Our coleslaw is designed to be super simple yet incredibly flavorful, offering a cool, crisp counterpoint to the rich, smoky pork. Start with one head of fresh cabbage, finely shredded. You can do this by hand with a sharp knife or use a food processor for speed and consistency. Transfer the shredded cabbage to a large bowl. For the dressing, combine 1 ¾ cups of granulated sugar, 1 cup of creamy mayonnaise (Duke’s is highly recommended for its Southern tang), and 2 tablespoons of yellow mustard. The sugar balances the acidity of the mustard and mayonnaise, creating a sweet and tangy profile that is classic for Southern coleslaw. Mix these ingredients thoroughly with the cabbage, ensuring every strand is coated. Once mixed, cover the bowl and refrigerate the coleslaw for at least two hours. This chilling time allows the flavors to meld beautifully and ensures the cabbage is crisp and refreshing when served.
Signature Cheerwine Barbecue Sauce
The homemade Cheerwine barbecue sauce is the star condiment for this dish, echoing the flavors we’ve infused into the pork itself. In a medium saucepan, melt 1 tablespoon of butter over medium heat. Once melted, pour in 12 ounces of Cheerwine soda, 1 cup of brown sugar, 2 cups of rich ketchup, 1 tablespoon of black pepper, 1 tablespoon of smoked paprika for an extra layer of smoky depth, 2 tablespoons of apple cider vinegar for that crucial tang, and a pinch of cayenne pepper for a subtle kick. Stir all the ingredients together until well combined. Bring the mixture to a boil, then reduce the heat to a simmer and let it cook gently for about 30 minutes, stirring occasionally. This simmering process allows the flavors to deepen and the sauce to thicken to the perfect consistency, resulting in a sweet, smoky, and tangy masterpiece with a hint of cherry.
The Final Stages: Wrapping, Resting, and Shredding
As the pork continues to smoke, monitor its internal temperature using a reliable wireless meat thermometer. Once the pork shoulder reaches an internal temperature of 170 degrees Fahrenheit (77°C), it’s time for the “Texas Crutch” – wrapping the pork in heavy-duty aluminum foil. This technique helps the pork push through the “stall” (a period where the meat’s temperature plateaus) and traps moisture, ensuring a super tender and juicy final product. Return the foil-wrapped pork to the Ninja Woodfire Grill and continue cooking until it reaches an internal temperature of 200 degrees Fahrenheit (93°C). At this point, the collagen in the pork has completely broken down, resulting in fall-apart tender meat.
Once the pork hits 200°F, remove it from the grill, still wrapped in foil. This next step is perhaps the most critical for maximizing juiciness and flavor: resting. Let the pork rest, undisturbed, for at least 35 to 45 minutes, or even up to an hour. During this resting period, the muscle fibers relax, allowing the internal juices to redistribute throughout the meat. Skipping this step will result in dry, less flavorful pulled pork. Trust the process – patience is a virtue in BBQ!
After resting, it’s time to shred. Carefully unwrap the pork, reserving any juices that have accumulated in the foil. Using two forks or a pair of bear claws, shred the pork, discarding the bone (which should slide out easily) and any large pieces of unrendered fat. Mix a bit of the reserved pan juices and, if desired, a little extra cherry cola rub into the shredded pork to further enhance its flavor and moisture.
Assembling the Ultimate North Carolina Pulled Pork Sandwich
With your perfectly smoked pulled pork, creamy coleslaw, and tangy Cheerwine BBQ sauce ready, it’s time to assemble the ultimate sandwich. We highly recommend using Martin’s Potato Rolls – their soft, slightly sweet, and sturdy nature makes them the ideal vehicle for holding this flavorful creation. Gently toast the rolls for a minute or two for added texture.
Pile a generous portion of the warm, shredded pulled pork onto the bottom half of a potato roll. Drizzle liberally with your homemade Cheerwine barbecue sauce, allowing its sweet and tangy notes to soak into the tender meat. Finally, crown your sandwich with a heaping spoonful of that chilled, creamy coleslaw. The cool crunch and refreshing tang of the coleslaw provide the perfect contrast to the rich, smoky, and sweet pork.
Serve your masterpiece immediately, ideally accompanied by an ice-cold Cheerwine soda to complete the authentic Southern experience. This sandwich is a symphony of sweet, smoky, and tangy flavors that will transport you straight to the heart of North Carolina BBQ country. It truly is the best pulled pork you’ll ever make!
Don’t forget, all the specialized tools and ingredients mentioned in this guide, including the Ninja Woodfire Grill and specific rubs, can be conveniently found through the affiliate links provided below. Thank you for joining us on this flavorful adventure, and enjoy creating your own incredible North Carolina-style pulled pork!
Recipe: Ninja Woodfire North Carolina Style Pulled Pork Sandwich
Ninja Woodfire North Carolina-Style Pulled Pork Sandwich
Equipment
- Ninja Woodfire Grill
- Elevated Rack
- Tongs
- Cutting Board
- Knife
- Wood Pellets
- Wireless Meat Thermometer
- Aluminum Foil
- Half Sheet Pan
- Spray Bottle
- Large Bowl
- Measuring Cups and Spoons
- Saucepan
- Spatula
- Heat Resistant Gloves
- Food Safe Gloves
- Injector
Ingredients
Pulled Pork Ingredients:
- 7 lb bone-in pork shoulder (Boston butt)
- 12 oz Cheerwine (cherry-based soda)
- 1 cup apple juice
- 4 tablespoons Yellow mustard
- ½ Cup Cherry cola rub (store-bought)
- 8 Rolls Martins Potato Rolls
ColeSlaw Ingredients:
- 1 head of cabbage
- 1 ¾ cups sugar
- 1 cup mayonnaise (Duke’s recommended)
- 2 tablespoons yellow mustard
BBQ Sauce Ingredients:
- 1 tablespoon butter
- 12 oz Cheerwine soda
- 1 cup brown sugar
- 2 cups ketchup
- 1 tablespoon black pepper
- 1 tablespoon smoked paprika
- 2 tablespoons apple cider vinegar
- ½ tsp Cayenne pepper
Instructions
Prepare the Pork:
- Inject the pork shoulder with a mixture of 1 cup Cheerwine and 1 cup apple juice.
- Coat the pork with yellow mustard.
- Apply a generous amount of cherry cola rub evenly on all sides of the pork.
Set Up the Smoker:
- Preheat the smoker to 300°F (149°C) using a sweetwood blend of pellets.
- Place the pork on the smoker, fat side down.
- Smoke the pork for 3-4 hours, spritzing with Cheerwine every hour.
Make the Coleslaw:
- Shred the cabbage into a large bowl.
- Add 1 ¾ cups sugar, 1 cup mayonnaise, and 2 tablespoons yellow mustard to the cabbage.
- Mix thoroughly and refrigerate for at least 2 hours.
Make the Cheerwine Barbecue Sauce:
- In a saucepan, melt 1 tablespoon butter.
- Add 12 oz Cheerwine, 1 cup brown sugar, 2 cups ketchup, 1 tablespoon black pepper, 1 tablespoon smoked paprika, 2 tablespoons apple cider vinegar, and a pinch of cayenne.
- Stir to combine and bring to a boil.
- Reduce heat and simmer for 30 minutes.
Finish the Pork:
- Once the pork reaches an internal temperature of 170°F (77°C), wrap it in foil.
- Continue cooking until the internal temperature reaches 200°F (93°C).
Let the pork rest for 35-45 minutes.
- Shred the pork, discarding the bone and any large pieces of fat.
Assemble the Sandwiches:
- Place a generous portion of pulled pork on a Martin’s Potato Roll.
- Top with Cheerwine barbecue sauce.
- Add a heaping spoonful of coleslaw.
Serve and Enjoy:
- Serve the sandwiches with an ice-cold Cheerwine soda.
- Enjoy the sweet, smoky, and tangy flavors of North Carolina-style pulled pork!
Video
Notes
Check the pork hourly to maintain moisture and ensure even cooking.
Resting the pork is crucial for juicy and tender meat.
Nutrition
Tried this recipe?Mention @DadGotThis or tag #DadGotThis!Essential Gear and Ingredients for Your North Carolina Pulled Pork Adventure
To recreate this incredible Ninja Woodfire North Carolina Style Pulled Pork Recipe, you’ll need a few key pieces of equipment and specific ingredients. Here are the links to help you get started:
Ninja Woodfire Pro Connect XL Grill:
Get it at NinjaKitchen
Cheerwine Soda:
Get it on Amazon
Cherry Cola BBQ Rub:
Get it on Amazon
Ninja Woodfire Grill Elevated Grate:
Get it on Amazon
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