If it is ALMOST there but just not as fork tender as you’d like? Keep shredding it cause we’ll be doing a final cook on the grill for some additional wood-fired flavor that’ll add some extra flavor AND help tenderize it a bit. And extra 20-30 minutes in the pressure cooker will do the trick, or another hour or so on the grill. If your roast isn’t shredding easily, first – try and cook it a bit longer. Sometimes you’ll just have a slightly tougher piece of meat too. I have bought shredding claws and they just work a lot faster for the size they are compared to forks, but you are welcome to use either for your pulling. Place the forks in the meat and pull outward. Grab some shredding utensils or just two forks. If you cook your pulled pork right, it will literally fall apart very easily. Give it 15 minutes or so, and then shred and return to the grill for the final smoke. This helps to relax your meat, so you’ll lose fewer juices.
After your pulled pork is pulled from your pellet grill you want it to rest before you shred it.
