Smoked & Seared: Indiana BBQ Pulled Pork Sandwich on the Arteflame

There is something undeniably comforting about the smell of slow-roasted pork wafting through the backyard, promising a feast that brings friends and family together. This Indiana BBQ Pulled Pork Sandwich recipe captures the heart of the Midwest, where barbecue is not just a meal, but a genuine event. Unlike traditional southern styles that might rely heavily on thick molasses sauces, Indiana BBQ often leans into a savory balance of meat and smoke, highlighting the natural flavors of the pork shoulder. By utilizing the unique heat zones of the Arteflame grill, we can achieve a textural masterpiece: a caramelized, flavorful bark on the outside and meat so tender it practically melts in your mouth. This recipe focuses on patience and precision, allowing the wood fire to do the heavy lifting. Whether you are a seasoned pitmaster or a weekend grilling warrior, this Hoosier-inspired sandwich will redefine your outdoor cooking game, delivering a smoky, succulent experience that pays homage to classic American barbecue traditions.

Ingredients

The Meat

• 1 (8-10 lb) Bone-in Pork Shoulder (Boston Butt)
• Yellow mustard (as a binder)

The Dry Rub

• 1/2 cup Brown sugar, packed
• 1/4 cup Paprika (smoked paprika preferred)
• 2 tbsp Coarse sea salt
• 2 tbsp Black pepper, freshly ground
• 1 tbsp Garlic powder
• 1 tbsp Onion powder
• 1 tsp Cayenne pepper (adjust for heat)

The Spritz & Wrap

• 1 cup Apple cider vinegar
• 1 cup Apple juice
• Butter slices (for wrapping)

For Serving

• 8-10 Brioche buns
• Creamy coleslaw
• Your favorite Indiana-style BBQ sauce (often vinegar/tomato base)
• Pickles

Instructions

Step 1: Prep the Pork

1. Begin by patting the pork shoulder completely dry with paper towels to ensure the rub sticks properly.
2. Trim any excessive hard fat from the exterior, leaving about a quarter-inch fat cap to render down and flavor the meat.
3. Apply a thin layer of yellow mustard over the entire surface of the pork; this acts as a binder and won't affect the final flavor.
4. Combine all dry rub ingredients in a bowl and mix well. Generously coat the pork on all sides, pressing the spices into the meat. Let it sit at room temperature while you fire up the grill.

Step 2: Fire Up the Arteflame

1. Build a fire in the center of your Arteflame grill. You want to establish a solid bed of coals to maintain a consistent temperature.
2. Aim for a temperature of roughly 250°F to 275°F (120°C-135°C) for the initial smoking phase.
3. If you have the rotisserie attachment, skewer the pork securely. If cooking directly on the grill surface, ensure the plancha is clean and oiled.

Step 3: The Smoke and Sear

1. Place the pork on the grill. If using the cooktop, place it on the cooler outer edge to cook slowly via indirect heat, rotating occasionally to prevent burning.
2. For maximum flavor, you can sear the exterior briefly on the hotter inner ring to lock in juices before moving it to the cooler zone for the long haul.
3. Cook for several hours, spraying every 45 minutes with the apple cider vinegar and apple juice mixture to keep the surface moist and help build the smoke ring.

Step 4: The Wrap and Finish

1. Once the internal temperature reaches roughly 165°F (74°C) and the bark is dark and mahogany-colored, remove the pork.
2. Place the pork on heavy-duty aluminum foil. Top with butter slices and another splash of the apple juice mixture, then wrap it tightly.
3. Return the wrapped pork to the grill (indirect heat) and continue cooking until the internal temperature reaches roughly 203°F to 205°F (95°C). The probe should slide in like butter.

Step 5: Rest and Serve

1. Remove the pork from the grill and let it rest, still wrapped, in a cooler or room temperature oven for at least one hour. This allows the juices to redistribute.
2. Unwrap and pull the bone out; it should come away clean. Shred the meat using bear claws or two forks.
3. Mix in a little BBQ sauce if desired, then pile high on brioche buns topped with coleslaw and pickles.

Tips

The secret to world-class pulled pork lies in the "stall" and the rest. The stall occurs around 160°F when the evaporation of moisture cools the meat, causing the temperature rise to plateau. Do not panic and do not crank up the heat aggressively; this is where the magic happens, and patience is key. Wrapping the meat (the "Texas Crutch") helps push through this phase while retaining moisture. Furthermore, resting the meat is non-negotiable. If you cut or shred the pork immediately after taking it off the heat, the internal juices will run out, leaving you with dry meat. Letting it rest for at least an hour allows the muscle fibers to relax and reabsorb that liquid gold. Finally, when shredding, discard any large chunks of unrendered fat for a cleaner, more enjoyable mouthfeel in your sandwich.

Variations

While the classic Indiana style is a crowd-pleaser, pulled pork is incredibly versatile and can be adapted to suit any palate. You can easily tweak the flavor profile by altering the rub or the finishing sauce. Experimenting with different wood types in your Arteflame center pit also changes the character of the meat significantly; hickory provides a strong bacon-like flavor, while fruit woods like cherry or apple offer a milder sweetness. Here are a few variations to try:

• Spicy Hoosier Heat: Add crushed red pepper flakes and extra cayenne to the rub, and finish with a jalapeño-infused BBQ sauce.
• Sweet & Sticky: Increase the brown sugar in the rub and glaze the pork with a maple-bourbon sauce during the last 30 minutes.
• Coffee Crusted: Add finely ground espresso to your dry rub for a deep, earthy richness that pairs perfectly with the smoke.
• Carolina Twist: Skip the tomato-based sauce and dress the shredded pork in a tangy vinegar and mustard sauce.
• Tropical Pork: Use pineapple juice in your spray bottle instead of apple juice for a subtle fruity acidity.

Best pairings

A great pulled pork sandwich deserves sides that can stand up to its bold, smoky flavors without overpowering them. The richness of the pork needs something with acidity or crunch to provide balance. In Indiana, corn is a staple, so grilling fresh corn on the cob right on the Arteflame plancha alongside the meat is a natural choice; the char from the grill adds a sweetness that boils down simply cannot achieve. Classic comfort sides work best here, grounding the meal in tradition. Beverage-wise, look for drinks that cleanse the palate. An ice-cold local lager or a slightly hoppy IPA cuts through the fat beautifully. For a non-alcoholic option, sweet tea with lemon is the definitive BBQ companion.

• Grilled Corn on the Cob: Charred on the Arteflame with chili-lime butter.
• Creamy Potato Salad: A cool contrast to the hot, spicy meat.
• Baked Beans: Slow-cooked on the grill with bacon ends.
• Fried Green Tomatoes: A crispy, tangy side that complements the soft sandwich texture.

Conclusion

Mastering this Indiana BBQ Pulled Pork Sandwich on the Arteflame grill is more than just following a recipe; it is an immersion into the art of outdoor cooking. The process rewards patience with deep, complex flavors that you simply cannot replicate in a kitchen oven. The combination of the savory dry rub, the gentle smoke, and the versatility of the grill results in a sandwich that is messy, delicious, and deeply satisfying. Whether you are hosting a summer block party or enjoying a quiet autumn evening by the fire, this dish is sure to become a requested favorite. So fire up the grill, pour a drink, and enjoy the slow, rewarding journey of making real barbecue.