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Fire up your Pit Boss and preheat to 400°F. If using a gas or charcoal grill, set it up for medium-high heat. In a bowl, combine the apple cider vinegar, chicken stock, ketchup, and 1 tablespoon of Pit Boss Pulled Pork Rub. Whisk well to combine and set aside.
Season the pork shoulder with the remaining 2 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 sauce 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 cook for 4 to 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. Set 3 ½ to 4 cups of pulled pork aside for sandwiches, and save the remaining for future use.
While pork is resting, place 1 cup of BBQ sauce in a skillet and heat to simmer. Toss in reserved shredded pork. Divide pork among 4 pretzel buns, spoon additional BBQ sauce over the top and dig in!