COOK IT.
Preheat your Pit Boss grill to 350°F. In a bowl, combine the chicken broth, ketchup, apple cider vinegar, and 1 tablespoon of Pit Boss Homestyle Pork Rub. Whisk well to combine and set aside.
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 1/2 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 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!