Smoking a pork shoulder/butt could not be easier or tastier then with the ninja Woodfire oven and Smoker. It’s a job to be tackled on the weekend though since it needs an hour of marinade, 5 hours of cook time (depending upon the size of meat), and rest time.
5 lb pork shoulder butt (trimmed of excess fat)
1/2 c yellow mustard
10 ingredient dry rub: 1 tbs each of paprika, salt, pepper, dry mustard, chili powder, cumin, garlic powder; 1/2 tbs celery salt; 1 tsp cayenne; 1/4 c brown sugar
Mop Sauce: 1 1/2 c apple cider vinegar, 1/2 c water, 1/2 c brown sugar, 1 tsp salt
Rich and Tangy BBQ Sauce: 1 c ketchup, 1/2 c soy sauce (reduced sodium), 1/4 c molasses, 3 tbs garlic, 1 tbs black pepper, 2 tbs liquid smoke, 2 tbs apple cider vinegar, 1 tsp each of garlic powder, onion powder, smoked paprika
Brioche buns and the sides of your choice!