Authentic Georgia BBQ Pulled Pork Sliders Recipe for the Arteflame Grill

Introduction

There is nothing quite like the tangy bite of a Georgia-style barbecue sauce cutting through the richness of slow-cooked pork to bring people together. This recipe isn't just about feeding a crowd; it is about bringing the backyard to life with the smell of wood fire and savory spices. We are taking the classic pulled pork slider and elevating it using the Arteflame grill, giving the meat that perfect sear and smoky finish that standard ovens just can't replicate. While many regions fight over BBQ supremacy, the Georgia style—known for its savory, vinegar-and-mustard-based sauce—offers a complex flavor profile that keeps guests coming back for seconds. Whether you are hosting a game day tailgater or a casual summer cookout, these sliders offer the perfect balance of savory, sweet, and tangy flavors in every bite. Get ready to master the art of the perfect slider.

Ingredients

The Pork & Rub

• 1 (4-5 lb) Boston Butt (Pork Shoulder)
• 1/4 cup Brown Sugar
• 1 tbsp Smoked Paprika
• 1 tbsp Garlic Powder
• 1 tbsp Onion Powder
• 1 tsp Cayenne Pepper
• 1 tbsp Kosher Salt
• 1 tbsp Black Pepper
• 2 tbsp Yellow Mustard (as a binder)

The Georgia-Style Sauce

• 1 cup Apple Cider Vinegar
• 1/2 cup Ketchup
• 2 tbsp Brown Sugar
• 1 tbsp Yellow Mustard
• 1 tsp Worcestershire Sauce
• 1 tsp Red Pepper Flakes
• Salt and Pepper to taste

The Slaw & Assembly

• 1 bag Coleslaw Mix (Cabbage and Carrots)
• 1/2 cup Mayonnaise
• 1 tbsp Apple Cider Vinegar
• 1 tsp Sugar
• Salt and Pepper to taste
• 12-16 Slider Buns (Brioche or Potato rolls recommended)
• Butter (for toasting buns)
• Pickle chips

Instructions

Step 1: Prep the Meat and Sauce

1. Pat the pork shoulder dry with paper towels.
2. Rub the pork all over with the 2 tablespoons of yellow mustard; this helps the seasoning stick and creates a nice bark.
3. In a small bowl, mix the brown sugar, paprika, garlic powder, onion powder, cayenne, salt, and pepper. Generously coat the pork with this dry rub.
4. Whisk together all the sauce ingredients (vinegar, ketchup, brown sugar, mustard, Worcestershire, pepper flakes) in a bowl until smooth. Set aside to let the flavors meld.

Step 2: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill.
2. Allow the grill to heat up. You want the center grill grate hot for searing and the flat cooktop to reach a steady cooking temperature.
3. Ensure the cooktop is oiled and ready for cooking.

Step 3: Sear and Slow Cook

1. Place the pork shoulder directly on the center grill grate to sear. Sear all sides for about 3-4 minutes each until you have a nice, dark crust.
2. Move the pork to a roasting rack or a Dutch oven placed on the flat cooktop (away from the direct center fire) to cook slowly. Alternatively, for faster results, slice the shoulder into steaks and cook on the flat top until tender, then chop.
3. Cook until the internal temperature reaches 205°F (this takes time, so maintain your fire). If using a Dutch oven, add a splash of apple cider vinegar inside to steam it tender.

Step 4: Pull and Crisp

1. Once the meat is tender and falling apart, remove it from the heat and let it rest for 20 minutes.
2. Shred the pork using meat claws or forks.
3. Pro Arteflame Move: Take the shredded pork and throw a portion of it back onto the hot flat cooktop. Sear it for 2-3 minutes to get those irresistible crispy edges known as carnitas-style bits.
4. Toss the meat with half of the Georgia BBQ sauce.

Step 5: Assemble the Sliders

1. Butter the cut sides of your slider buns.
2. Place the buns face down on the flat cooktop and toast until golden brown.
3. Mix the coleslaw ingredients in a bowl.
4. Build your slider: Bottom bun, a generous heap of pulled pork, a drizzle of extra sauce, a scoop of coleslaw, pickles, and the top bun. Serve immediately.

Tips

The secret to the best pulled pork is patience and the "rest." Once your pork reaches the target temperature of 205°F, the connective tissues have broken down, but the juices need time to redistribute. Do not skip the resting period, or your meat will run dry. When cooking on the Arteflame, temperature control is managed by zone. Keep your meat on the cooler outer edges of the cooktop if it is browning too fast but needs more internal cooking time. Furthermore, the beauty of the Arteflame is the ability to crisp the meat after pulling it. That quick sear on the flat top caramelizes the sugars in the rub and sauce, adding a texture you simply cannot get from a slow cooker alone. Always use a high-quality meat thermometer to ensure accuracy.

Variations

While the classic Georgia style is a crowd favorite, these sliders are incredibly versatile and can be adapted to suit any palate. If you prefer a sweeter profile, swap the vinegar-based sauce for a thick, molasses-based Kansas City sauce. For those who love heat, add diced jalapeños to the coleslaw or mix a habanero hot sauce into the pulled pork before serving. You can also change the cheese profile; while this recipe doesn't call for melted cheese, a slice of sharp cheddar or pepper jack melted over the meat on the flat top adds a creamy richness. Finally, consider the bun. Pretzel buns or sweet Hawaiian rolls can drastically change the mouthfeel and flavor contrast of the final slider.

• Spicy Kick: Add sliced jalapeños and pepper jack cheese.
• Sweet & Savory: Use Hawaiian rolls and a honey-BBQ sauce.
• The "All-In": Add an onion ring and bacon on top of the pork.
• Low Carb: Serve the pork and slaw in lettuce wraps instead of buns.
• Carolina Style: Omit the ketchup entirely for a pure vinegar-pepper sauce.

Best pairings

A great slider deserves a great side dish, and since you already have the Arteflame fired up, you should utilize the flat top for your sides. Grilled corn on the cob is a natural pairing; simply husk the corn, butter it, and let it char slightly on the flat top for a smoky sweetness that complements the pork. Grilled vegetable skewers with zucchini and bell peppers also add a fresh crunch to balance the heavy meat. For a beverage, nothing cuts through the fat of pulled pork like a cold, crisp lager or a sweet iced tea with plenty of lemon. If you want something starchier, thick-cut potato wedges cooked in duck fat on the griddle are an indulgent addition that guests will rave about.

• Grilled Corn on the Cob with chili lime butter.
• Crispy Potato Wedges cooked on the flat top.
• Cold local Lager or Pilsner.
• Sweet Southern Iced Tea.
• Grilled Peach Salad with balsamic glaze.

Conclusion

These Georgia BBQ Pulled Pork Sliders are more than just a meal; they are an experience in outdoor cooking. By utilizing the unique zones of the Arteflame grill, you achieve a depth of flavor—from the smoky sear to the crispy edges—that turns a standard recipe into a culinary event. The tangy vinegar sauce cuts through the savory pork perfectly, while the cool, creamy slaw provides the necessary crunch. This recipe is scalable, forgiving, and undeniably delicious, making it the ultimate choice for your next gathering. Fire up the grill, gather your friends, and enjoy the authentic taste of the South right in your own backyard.