Directions
- Fire up your grill or smoker to 400°F. If using a gas or charcoal grill, set it to a medium-high heat. In a bowl, combine the apple cider vinegar, chicken stock, ketchup, and 1 tbsp of BBQ rub. Whisk well to combine and set aside.
- Season the pork shoulder with the remaining 2 tbsp of BBQ Rub on all sides, 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 a disposable aluminum pan. Pour the premade vinegar mixture over the pork shoulder. It should come about 1/3 to 1/2 the way up the side of the pork shoulder. Cover the top of the pan tightly with aluminum foil.
- Reduce the temperature of your grill to 250°F. Place the foil pan on the grill and cook for 4-5 hours, or until the pork is tender and falling off the bone.
- Remove the pork from the grill and allow to rest for 15 minutes. Drain the liquid from the pan, reserving about a cup, then shred the pork and cover with the reserved liquid.
- While pork is resting, place 1 cup of BBQ sauce in a large pot and heat to simmer. Toss in 4 cups of shredded pork and mix well. Divide pork among 4 toasted pretzel buns and add additional BBQ sauce, as desired.
- Dig in!
