... This was my first attempt at pulled pork and I think it came out pretty well.
This is a roughly 2kg boneless pork shoulder. I started by rubbing it with a smokehouse rub and put it on the Ninja grill at 120 degrees Celcius until it hit 75 degrees C which is the first picture. I then increased the temp to 150 degrees C, mixed some Sweet Baby Rays BBQ sauce with apple cider vinegar (about 50/50), basted and then wrapped the joint up in parchment paper and put it back on the grill until it hit 96 degrees C (at that point the probe went through it like butter). The 2nd and 3rd pictures show the final product and the 4th shows it all shredded up.
I did leave the rind on the joint throughout the entire cook but that wasn't edible so next time I'll probably remove that and see if it improves anything.
It was undeniably the best pulled pork I have ever tasted though, I just chucked it straight into a toasted ciabatta roll and ate it.
I hope you like it, I'm looking forward to trying many more things on the new grill.