Kentucky Fire-Grilled Sweet Sorghum BBQ Pork

Introduction

Get ready for an explosion of Kentucky flavors with this fire-grilled sweet sorghum BBQ pork. The Arteflame grill allows you to achieve a perfect steakhouse-quality sear at 1,000°F, locking in all the juices before slowly bringing the pork shoulder to perfection on the flat cooktop. The combination of smoky char, sweet sorghum BBQ sauce, and the natural flavors of firewood-infused grilling create an unforgettable dish.

Ingredients

• 1 pork shoulder (4-5 lbs)
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• 1 cup sweet sorghum syrup
• 1/2 cup apple cider vinegar
• 1/2 cup ketchup
• 2 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 2 tbsp butter (for grilling)

Instructions

Step 1: Prepare the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood over the oil-soaked napkins.
3. Light the napkins to start the fire and allow 20 minutes for the grill to reach optimal cooking temperature.

Step 2: Prepare the pork shoulder

1. Pat the pork shoulder dry with paper towels.
2. Mix the salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper.
3. Rub the seasoning mixture evenly over the pork shoulder.

Step 3: Make the sorghum BBQ sauce

1. In a small mixing bowl, combine sweet sorghum syrup, apple cider vinegar, ketchup, Worcestershire sauce, and Dijon mustard.
2. Mix well and set aside.

Step 4: Sear the pork on the center grill grate

1. Place the pork shoulder on the center grill grate of the Arteflame grill at 1,000°F.
2. Sear each side for about 4 minutes until a beautiful crust develops.

Step 5: Cook the pork on the flat cooktop

1. After searing, move the pork shoulder to the cooler flat cooktop.
2. Brush it generously with the sorghum BBQ sauce.
3. Continue grilling, flipping and basting every 15 minutes.
4. Cook until the internal temperature reaches 185°F (remove at 170°F).
5. Let it rest for 15 minutes before slicing.

Tips

• Always let the pork shoulder rest after cooking to keep it tender and juicy.
• Use hardwood logs for a natural smoky flavor.
• Keep an eye on the fire and adjust searing time to avoid over-charring.
• For an extra layer of flavor, finish with a light drizzle of sorghum syrup just before serving.

Variations

1. Spicy Bourbon Glaze: Add 1/4 cup Kentucky bourbon and 1 tbsp hot sauce to the sorghum BBQ sauce for a boozy kick.
2. Herb-Infused Pork: Mix fresh rosemary and thyme into the rub for an aromatic twist.
3. Mustard-Based Sauce: Replace ketchup with yellow mustard for a tangy Carolina-style version.
4. Smoky Chipotle BBQ: Add 1 tsp chipotle powder to the rub and mix in some adobo sauce for a deep, smoky heat.
5. Honey Glazed Pork: Substitute sorghum syrup with honey for a slightly floral sweetness.

Best Pairings

• Grilled corn on the cob with butter
• Smoky baked beans
• Classic coleslaw
• Fire-roasted sweet potatoes
• Kentucky bourbon lemonade

Conclusion

Grilled to perfection on an open fire, this Kentucky sweet sorghum BBQ pork shoulder delivers the ideal blend of smoky, sweet, and savory flavors. The Arteflame grill ensures a perfect sear while keeping the meat wonderfully juicy. Serve with your favorite sides and enjoy an authentic fire-grilled masterpiece.