Carefully slice a pocket into the top of the chicken breasts using a very sharp knife. You want to try and create a pocket that is as deep as the chicken and almost the same width. Leave a ½-inch on the sides to keep the chicken from falling apart when you stuff them.
Stuff each chicken breast with as much pulled pork as it can take. If you haven’t sauced the pork, do so before stuffing. If you sauced the pork before storage, add a little extra sauce. It’s worth it.
Close the top of the chicken breasts with a toothpick or two to make sure none of the porky goodness gets out.
Season the chicken on all sides with Bone Dust.
Grill for 5 to 7 minutes per side over direct heat. Because you basically cut the chicken in half and then stuffed it with cooked pulled pork, it won’t take as long to cook. If the pork is not hot all the way through when the chicken is cooked, move the chicken breasts over to indirect heat and grill-bake for 5 to 10 minutes longer.
Serve the chicken with something lighter to go with it like a green salad. You can also serve with some warmed pulled pork sauce for added sauciness.