Southern Braised Pulled Pork
Want to learn how to make Southern Braised Pulled Pork without having to spend all day around the grill? This 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 tender pork shoulder meat mixed with a tangy BBQ sauce.
1/3 cup Apple Cider Vinegar
1/3 cup Ketchup
4 lbs. Pork Shoulder, Bone In
4 cups Chicken Broth
2 tbsp Louisiana Grills Pulled Pork Rub
How Many Pounds of Pulled Pork Per Person
If you’re buying a bone-in pulled pork, plan on buying 1.5 to 2 pounds of meat per person.
What to do with Leftover Pulled Pork
Pulled pork meat is extremely versatile and great for a variety of different recipes from burritos, nachos, tacos, sandwiches, burgers, and more.
Try this delicious Louisiana Grills Leftover Pulled Pork Recipe:
Note: It is recommended to use Applewood Pellets with this recipe.
This Recipe uses Pit Boss Pork Rub. Rub seasoning.
Preheat your Louisiana Grill to 350°F. In a bowl, combine the chicken broth, ketchup, apple cider vinegar, and 1 tablespoon of Pulled Pork Seasoning. Whisk well to combine and set aside.
Generously season the pork shoulder with the remaining 3 tablespoons of Louisiana Grills 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 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 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. Drain the liquid from the pan, reserving about a cup, then shred the pork and cover with the reserved liquid. Serve and enjoy!
Disposable Aluminum Pan
Let the pork should rest for 15 minutes before shredding.