Pulled Pork

Directions

What To Do With Leftover Pulled Pork

1. To make the shredded chicken, preheat your Pit Boss to 225°F. Baste your chicken breasts with olive oil and dash with salt and pepper to taste. Add to the grill and smoke until the chicken reaches an internal temp of 165°F. Shred apart the meat with 2 forks.
   

2. Pulled Pork Taquitos

3. Hawaiian Pulled Pork Sliders

4. Pulled Pork Eggs Benedict

5. Preheat your Pit Boss grill to 350°F. In a bowl, combine the chicken broth, ketchup, apple cider vinegar, and 1 tablespoon of Pulled Pork Seasoning. Whisk well to combine and set aside.
6. Generously season the pork shoulder with the remaining 3 tablespoons of Pulled Pork Seasoning on all sides of the pork shoulder, then place on the grill and sear on all sides until golden brown, about 10 minutes.
7. Remove the pork shoulder from the grill and place in the disposable aluminum pan. Pour the chicken broth mixture over the pork shoulder. It should come about 1/3 to ½ way up the side of the pork shoulder. Cover the top of the pan tightly with aluminum foil.
8. Reduce the temperature of your Pit Boss grill to 250°F. Place the foil pan on the grill and grill for four to five hours, or until the pork is tender and falling off the bone.
9. Remove the pork from the grill and allow to cool slightly. Drain the liquid from the pan, reserving about a cup, then shred the pork and cover with the reserved liquid. Serve and enjoy!

Special Tools

1. Aluminum Foil
2. Disposable Aluminum Pan