Smoked Pulled Pork on the Ninja Woodfire Grill
It was good, I added some Dr Pepper when I wrapped it in foil, to braise it. I wished I'd added more salt to it. My only issue with this recipe was there not enough smoke flavor. Maybe I need to use stronger pellets, or maybe I needed to add more pellets to keep the smoke going. I also realized I didn't put it on a rack, and that would have been better because the smoke could have permeated the underside of it too. I will make it again with several tweaks. Also it took almost 5 hours to be finished.
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