Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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!