Want to learn how to make southern smoked pulled pork the easy way? This smoked pulled pork pellet grill recipe allows you to set it and forget it after an initial sear to brown the skin of the pork shoulder. The result is fall off the bone goodness mixed with a tangy BBQ sauce.
1/3 cup Apple Cider Vinegar
1/3 cup Ketchup
4 lbs. Pork Shoulder, Bone In
4 cups Chicken Broth
2 tbsp Pit Boss Homestyle Pork Rub
Apple Blend Hardwood Pellets
Wood Pellet Recommendations
What To Do With Leftover Pulled Pork
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.
- 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.
- 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.
- 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.
- 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.
- 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!
- Aluminum Foil
- Disposable Aluminum Pan
Let the pork should rest for 15 minutes before shredding.