Ninja Woodfire North Carolina-Style Pulled Pork Sandwich
Experience the sweet, smoky flavors of North Carolina with our mouthwatering pulled pork recipe, featuring a Cheerwine injection, cherry cola rub, and homemade barbecue sauce. Perfectly paired with creamy coleslaw and served on Martin’s Potato Rolls, this sandwich is a true delight!
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Servings: 8
Calories: 1040kcal
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 Restant 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 tablespoon 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 teaspoon 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 or 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 or 77°C, wrap it in foil.
- Continue cooking until the internal temperature reaches 200°F or 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
Use fresh pellets for each cook to ensure easy lighting.
Check the pork hourly to maintain moisture and ensure even cooking.
Resting the pork is crucial for juicy and tender meat.
Check the pork hourly to maintain moisture and ensure even cooking.
Resting the pork is crucial for juicy and tender meat.
Nutrition
Calories: 1040kcal | Carbohydrates: 120g | Protein: 52g | Fat: 42g | Saturated Fat: 11g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 178mg | Sodium: 1084mg | Potassium: 1417mg | Fiber: 6g | Sugar: 101g | Vitamin A: 1380IU | Vitamin C: 48mg | Calcium: 282mg | Iron: 10mg
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