Directions
- Fire up your Pit Boss grill to 400°F. If using a gas or charcoal grill, set the temp to medium heat. In a bowl, combine the chicken broth, mustard, apple cider vinegar, and 1 tablespoon of Pit Boss Homestyle Pork Rub. Whisk well to combine and set aside.
- Generously season the pork shoulder with the remaining 3 tablespoons of Homestyle Pork Rub 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. Place on a cutting board and shred with meat claws, reserving about 2.5 cups. Fire up Pit Boss grill to 425°F.
- In a mixing bowl, combine sour cream, BBQ sauce, and chili powder. Stir in cheddar cheese and pork until well combined.
- Lay each tortilla flat on your work surface and scoop about ¼ cup of pork mixture in the center, lengthwise. Roll up tightly and place seam side down on baking sheet. Repeat with all tortillas, then brush tops lightly with olive oil.
- Transfer baking sheet to grill and cook for 15-20 minutes at 400°F , or until cheese has melted and tortilla edges have turned a golden brown. Serve with extra BBQ sauce for dipping.