Juicy Pulled Pork Sliders (Arkansas BBQ Style) | Arteflame

Introduction

There is a primal joy in smelling savory pork fat sizzle as it hits hot steel, sending up aromatic clouds of smoke that promise a feast. Arkansas BBQ is often the unsung hero of Southern cooking, defined not by thick, sweet sauces, but by a vinegar-and-pepper profile that cuts right through the richness of the meat. These sliders are the ultimate handheld bite: tender, smoky pork with crispy seared edges, balanced by the sharp tang of the sauce and the cool crunch of fresh slaw. It is the kind of food that demands you roll up your sleeves and dig in with friends.

Why This Recipe is a Keeper

I love this recipe because the Arteflame allows you to achieve textures that a standard slow cooker or smoker just can't match. By searing the Boston butt on the high-heat center ring, you lock in flavor immediately, creating a delicious crust before roasting it to tenderness. It transforms a humble cut of meat into a show-stopping meal that feeds a crowd without breaking the bank.

Kitchen Wisdom

• Manage your heat zones: Keep the center ring blazing hot for the initial sear, but move the meat to the outer edges or use a riser for the long roast to prevent burning.
• Don't skip the rest: Let the pork rest for at least 20 minutes before shredding. This ensures the juices redistribute, keeping every bite moist.
• Sauce incrementally: The vinegar sauce is potent. Toss the meat with half the sauce first, then taste before adding more to avoid overpowering the pork.

Make It Your Own

If you can't find Brioche buns, sweet Hawaiian rolls are a fantastic alternative that pairs beautifully with the spicy vinegar. For a lighter option, you can swap the pork shoulder for boneless skinless chicken thighs, though the cooking time will be significantly shorter.

Ingredients

The Meat & Rub

• 1 (4-5 lb) boneless pork shoulder (Boston butt)
• 1/4 cup paprika
• 2 tbsp brown sugar
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cayenne pepper (adjust for heat)

The Arkansas Vinegar Sauce

• 1.5 cups apple cider vinegar
• 1/2 cup water
• 2 tbsp brown sugar
• 1 tbsp hot sauce (Tabasco or similar)
• 1 tsp red pepper flakes
• 1 tsp salt
• 1 tsp black pepper

The Slaw & Assembly

• 1 bag coleslaw mix (green cabbage and carrots)
• 1/2 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tsp celery seed
• Salt and pepper to taste
• 12 Brioche or potato slider buns
• Butter (for toasting buns)

Instructions

Step 1: Prep and Season the Pork

1. In a small bowl, mix the paprika, brown sugar, salt, pepper, garlic powder, onion powder, and cayenne to create your dry rub.
2. Pat the pork shoulder dry with paper towels.
3. Generously coat the pork on all sides with the dry rub, pressing it into the meat to ensure it adheres well. Let it sit at room temperature for 30 minutes while you prep the grill.

Step 2: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill.
2. Allow the flat cooktop to heat up. You want the inner ring to be very hot (for searing) and the outer edges to be cooler (for slow roasting or keeping warm).
3. Lightly oil the cooktop with a high-heat oil like vegetable or grape seed oil.

Step 3: Sear and Roast

1. Place the pork shoulder directly on the hot inner ring of the cooktop. Sear for 3-4 minutes per side until a deep, dark crust forms.
2. Once seared, move the pork to a cooler zone of the cooktop or place it on a wire rack over the center (if using a lid/dome) to cook indirectly. Alternatively, for a faster cook on the flat top, cut the pork into smaller chunks after searing or place it in a cast-iron Dutch oven on the cooktop to braise until tender (approx. 2-3 hours depending on method and size).
3. The pork is done when it reaches an internal temperature of 200°F and falls apart easily with a fork.

Step 4: Make the Sauce and Slaw

1. While the meat cooks, place a small saucepan on the cooktop. Combine all the Arkansas Vinegar Sauce ingredients. Simmer for 10 minutes to dissolve the sugar and meld flavors. Set aside.
2. In a large bowl, whisk together mayonnaise, vinegar, celery seed, salt, and pepper. Toss the coleslaw mix in the dressing until coated. Refrigerate until serving.

Step 5: Shred and Assemble

1. Shred the cooked pork using two forks or meat claws. Discard any excessive fat pieces.
2. Toss the shredded pork with half of the warm vinegar sauce.
3. Butter the cut sides of the slider buns and toast them on the Arteflame cooktop until golden brown.
4. Pile the pork onto the buns, top generously with the coleslaw, and drizzle with extra sauce. Serve immediately.

Tips

Mastering the Arteflame for pulled pork requires patience and heat management. If you are cooking the pork shoulder whole on the flat top, utilizing a stainless steel mixing bowl as a dome cover can help trap heat and speed up the cooking process, effectively turning that section of the griddle into an oven. For the most authentic Arkansas flavor, do not skimp on the vinegar sauce; the acidity is essential to cut through the fatty richness of the pork shoulder. Additionally, ensure your coleslaw stays crisp by adding the dressing only about 20 minutes before serving. If the slaw sits too long, the salt will draw out moisture from the cabbage, making the bun soggy. Finally, always rest your meat for at least 15 to 20 minutes before shredding to allow the juices to redistribute throughout the muscle fibers.

Variations

While the Arkansas style is distinct, BBQ is all about personal preference and experimentation. You can easily tweak this recipe to suit different palates without losing the spirit of the dish. Here are a few ways to mix things up using your Arteflame grill:

• Spicy Kick: Add chopped jalapeños or a tablespoon of ghost pepper hot sauce to the vinegar mixture for serious heat.
• Sweet & Smoky: Mix 1/2 cup of molasses into the sauce for a thicker, Memphis-hybrid style.
• Mustard Base: Add 1/4 cup of yellow mustard to the sauce to lean towards a South Carolina gold profile.
• Cheese Lover’s: Melt a slice of pepper jack cheese on the meat while it's on the grill before assembling the slider.
• Pickle Crunch: Add thick-cut dill pickle chips on top of the pork instead of, or in addition to, the coleslaw.

Best pairings

These sliders are rich, tangy, and savory, so they require sides and drinks that can stand up to bold flavors without competing too heavily. The classic pairing is a cold, crisp lager or pilsner; the carbonation helps cleanse the palate between bites of fatty pork. If you prefer wine, a Zinfandel with its fruit-forward and peppery notes works beautifully. For side dishes, consider grilling corn on the cob directly on the Arteflame next to the buns, seasoned with chili powder and lime. A potato salad made with a mustard vinaigrette rather than heavy mayo also complements the Arkansas theme perfectly. Finally, a side of baked beans, slowly heated in a cast-iron pot on the edge of your grill, provides a sweet and earthy counterpoint to the sharp vinegar of the sliders.

Conclusion

Creating Arkansas BBQ Pulled Pork Sliders on the Arteflame is more than just a recipe; it is a celebration of fire, flavor, and Southern tradition. The searing capability of the grill gives you a texture that standard smokers can't quite replicate, while the vinegar sauce brings a regional authenticity that will impress even the most seasoned BBQ aficionados. Whether you are hosting a game day party or a casual family dinner, these sliders provide a perfect balance of savory, sweet, and tangy elements in every bite. We hope this recipe inspires you to fire up your grill and explore the diverse world of American BBQ styles. Don't forget to take a picture of your masterpiece and share it with the grilling community!