1/3 cup Apple Cider Vinegar
4 cups Chicken Broth
1/3 cup Ketchup
2 tbsp Pit Boss Pulled Pork Seasoning
4 lbs. Pork Shoulder, Bone In
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.
If you’re buying a bone-in pulled pork, plan on buying 1.5 to 2 pounds of meat per person.
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.
Note: It is recommended to use Applewood Pellets with this recipe.
This Recipe uses Pit Boss Pork Rub. Rub seasoning.
Let the pork should rest for 15 minutes before shredding.