Southern Braised Pulled Pork

Cook Time

300 mins

Cooking Method






Prep Time

20 mins


6 - 8


1/3 cup Apple Cider Vinegar

4 cups Chicken Broth

1/3 cup Ketchup

2 tbsp Louisiana Grills Pulled Pork Rub

4 lbs. Pork Shoulder, Bone In

Cooking Instructions

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.

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:

Hawaiian Sliders with Pulled Pork

Note: It is recommended to use Applewood Pellets with this recipe.

This Recipe uses Pit Boss Pork Rub. Rub seasoning.

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!

Special Tools

  • Aluminum Foil
  • Disposable Aluminum Pan


Let the pork should rest for 15 minutes before shredding.