Iowa Smoked Pulled Pork Sandwich on the Arteflame

Introduction

Grilling on the Arteflame brings out the best textures and flavors of this Iowa-style smoked pulled pork sandwich. The sear, slow-cook method ensures a tender, juicy bite bursting with smoky goodness. Try this recipe today and impress your guests with an unforgettable BBQ experience.

Ingredients

• 1 bone-in pork shoulder (6-8 lbs)
• 2 tbsp kosher salt
• 2 tbsp black pepper
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp brown sugar
• 1 tsp cayenne pepper
• 3 tbsp butter
• 6 brioche buns
• 2 cups coleslaw mix
• ½ cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp honey
• ½ tsp celery seed
• Salt and pepper to taste

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place the napkins inside the Arteflame grill and stack firewood on top.
3. Light the napkins and wait about 20 minutes until the fire is ready for cooking.

Step 2: Prepare the Pork Shoulder

1. In a small bowl, mix salt, black pepper, paprika, garlic powder, onion powder, brown sugar, and cayenne pepper.
2. Generously rub the spice mixture over the pork shoulder.

Step 3: Sear the Pork on the Center Grill Grate

1. Place the pork shoulder on the center grill grate at 1,000°F.
2. Sear for about 2 minutes per side to lock in juices.

Step 4: Slow Cook on the Flat Griddle Cooktop

1. Move the pork to the outer area of the flat cooktop to slow-cook.
2. Cook the pork until it reaches an internal temperature of 195°F.
3. Remove the pork from the grill when it reaches 180°F; it will continue cooking to the desired temperature off the heat.

Step 5: Prepare the Coleslaw

1. In a bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, celery seed, salt, and pepper.
2. Toss the coleslaw mix with the dressing.

Step 6: Assemble the Sandwich

1. Shred the pulled pork.
2. Butter and toast the brioche buns on the Arteflame flat cooktop.
3. Place pulled pork on the bun, top with coleslaw, and serve.

Tips

• For extra flavor, let the pork shoulder rest for 15 minutes after grilling.
• Use hardwood like oak or hickory for a deep, smoky flavor.
• Don’t skip buttering the buns—it enhances the sandwich’s richness.

Variations

1. Spicy BBQ Pulled Pork: Add extra cayenne and drizzle with spicy BBQ sauce.
2. Sweet Maple Glazed Pork: Brush pork with a maple syrup glaze before serving.
3. Korean BBQ Pulled Pork: Use a gochujang-based marinade instead of dry rub.
4. Carolina Style Pulled Pork: Replace the rub with a vinegar-based mop sauce.
5. Pineapple Teriyaki Pulled Pork: Glaze the meat with teriyaki sauce and top with grilled pineapple.

Best Pairings

• Sweet potato fries grilled on the Arteflame
• Grilled corn on the cob with butter
• Classic baked beans
• Refreshing homemade lemonade

Conclusion

Grilling on the Arteflame brings out the best textures and flavors of this Iowa-style smoked pulled pork sandwich. The sear, slow-cook method ensures a tender, juicy bite bursting with smoky goodness. Try this recipe today and impress your guests with an unforgettable BBQ experience.