Smoked Pulled Pork Sandwiches (Kentucky Style) | Arteflame

Introduction

There is a distinct, primal magic in the aroma of slow-burning hardwood mixed with savory spices—it’s the scent of patience rewarding you. This Kentucky Smoked BBQ Pulled Pork isn't just a meal; it’s a backyard event. Imagine peeling back the butcher paper to reveal a glistening, mahogany bark that yields effortlessly to the touch, revealing succulent, smoky meat underneath. It reminds me of long summer evenings in the Bluegrass State, where time slows down, and the food speaks for itself.

Why I Love This Method

Using the Arteflame grill transforms this classic pitmaster recipe into something achievable for the home cook without sacrificing authenticity. The unique airflow creates a perfectly crisp bark while keeping the inside incredibly moist—a feat that can be tricky on standard grills. The vinegar-based mop sauce cuts through the richness of the pork, ensuring every bite is balanced, zesty, and deeply satisfying.

Kitchen Wisdom

• Trust the Stall: Around 160°F, the temperature will stop rising as moisture evaporates. Do not crank the heat; simply maintain your fire and wait it out.
• Resting is Crucial: Let the meat rest wrapped for at least 45 minutes. This allows the juices to redistribute, ensuring moist meat rather than a wet cutting board.

Easy Swaps

If you aren't a fan of mustard, use olive oil or hot sauce as a binder for the rub. For a sweeter profile, swap the paprika for a maple-infused seasoning.

Ingredients

The Meat

• 5-7 lb Bone-in Pork Shoulder (Boston Butt)
• 1/4 cup Yellow Mustard (as a binder)

The Kentucky Dry Rub

• 1/4 cup Brown Sugar, packed
• 2 tbsp Paprika (Smoked or Sweet)
• 1 tbsp Coarse Sea Salt
• 1 tbsp Black Pepper, freshly ground
• 1 tbsp Garlic Powder
• 1 tbsp Onion Powder
• 1 tsp Cayenne Pepper (adjust for heat)
• 1 tsp Dry Mustard

The Mop Sauce & Serving

• 1 cup Apple Cider Vinegar
• 1/2 cup Apple Juice
• 2 tbsp Worcestershire Sauce
• 1 tbsp Hot Sauce (optional)
• 8 Brioche Buns
• Fresh Coleslaw (for topping)
• Pickle slices

Instructions

Step 1: Prep and Season the Pork

1. Begin by patting the pork shoulder completely dry with paper towels. Removing excess moisture helps the bark form properly.
2. Trim any excessive thick fat caps down to about 1/4 inch thickness, ensuring the smoke can penetrate the meat effectively.
3. Slather the entire pork shoulder with the yellow mustard. This does not add strong flavor but acts as a glue for the spices.
4. In a small bowl, mix all the dry rub ingredients together. Generously coat the pork on all sides, pressing the spices into the meat. 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 using hardwood charcoal or wood chunks (Hickory or Oak work best for Kentucky style).
2. Allow the grill to reach a steady smoking temperature. You are aiming for an ambient temperature around the center grate area of 225°F to 250°F.
3. Place the center grill grate over the fire opening.

Step 3: The Smoke

1. Place the seasoned pork shoulder directly on the center grill grate.
2. Cook the pork for roughly 4 to 6 hours. During this time, maintain your fire to keep the temperature steady.
3. Mix the mop sauce ingredients (vinegar, apple juice, Worcestershire, hot sauce) in a spray bottle or bowl.
4. Every hour after the first hour, spritz or mop the pork to keep the surface moist and help the smoke adhere.

Step 4: The Wrap and Finish

1. Once the internal temperature reaches roughly 165°F and a dark, mahogany bark has formed, remove the pork from the grill.
2. Wrap the pork tightly in butcher paper or heavy-duty aluminum foil. This helps push through the "stall" and tenderizes the meat.
3. Place the wrapped pork back on the grill (or move to a cooler part of the plancha if the fire is too hot) and continue cooking until the internal temperature reaches 200°F to 205°F. The probe should slide in like butter.

Step 5: Rest, Pull, and Serve

1. Remove the pork from the grill and let it rest, still wrapped, for at least 45 minutes to an hour. This step is crucial for juice redistribution.
2. Unwrap the pork and remove the bone; it should pull out clean with no resistance.
3. Shred the meat using meat claws or two forks. Mix in any accumulated juices from the wrapping.
4. Pile high on brioche buns, top with fresh coleslaw and pickles, and serve immediately.

Tips

Achieving the perfect Kentucky smoked pulled pork requires patience and attention to detail. The most critical factor is temperature control; rushing the process with high heat will result in tough meat rather than the tender strands you desire. Don't panic during the "stall," a period where the internal temperature stops rising for hours as moisture evaporates from the surface—just keep the temperature steady and wait it out. Resting the meat is non-negotiable; cutting into it too soon will cause all the flavorful juices to run out onto the cutting board, leaving you with dry pork. Finally, use a high-quality thermometer to cook to temperature, not time, as every cut of meat varies.

• Use fruit woods like apple or cherry mixed with hickory for a sweeter smoke profile.
• If the bark starts getting too dark before the wrap, spritz it more frequently.
• Leftovers freeze beautifully and can be reheated in a skillet on the Arteflame plancha.

Variations

While the classic Kentucky style leans towards savory and peppery notes with a vinegar finish, BBQ is a canvas for creativity. You can easily adjust the flavor profile to match your personal preferences or to try regional twists using your Arteflame. Whether you prefer a sweeter finish or a fiery kick, the pork shoulder is forgiving and absorbs flavors beautifully. Here are a few ways to switch up your pulled pork routine:

• Sweet Heat: Add honey or maple syrup to your mop sauce and increase the cayenne in the rub.
• Carolina Style: Swap the red BBQ sauce for a tangy, yellow mustard-based sauce known as "Carolina Gold."
• Tex-Mex Twist: Add cumin and chili powder to the rub and use the meat for tacos with cilantro and lime instead of sandwiches.
• Bourbon Glazed: Incorporate 1/4 cup of Kentucky Bourbon into your mop sauce for a rich, oaky sweetness.
• Double Smoked: After pulling the pork, put it back on the Arteflame griddle for 10 minutes to crisp up the edges (carnitas style).

Best pairings

A great pulled pork sandwich deserves sides that complement its rich, smoky flavor without overpowering it. In Kentucky, the sides are almost as important as the meat itself. You want elements that provide texture and acidity to balance the fatty, savory nature of the pork. The communal nature of an Arteflame cookout means you can prepare many of these sides right on the flat top griddle while the pork rests.

• Creamy Coleslaw: The crunch and tang essential for topping the sandwich.
• Smoked Mac and Cheese: Cooked in a cast-iron skillet directly on the grill.
• Grilled Corn on the Cob: Charred on the Arteflame plancha with chili lime butter.
• Kentucky Bourbon: A glass of neat bourbon or a refreshing Mint Julep pairs perfectly with the smoky meat.
• Braised Collard Greens: Slow-cooked with bacon to add an earthy, savory element.

Conclusion

Mastering Kentucky Smoked BBQ Pulled Pork on your Arteflame grill is a journey that rewards you with every bite. The combination of the smoky, crispy bark and the succulent, tender interior creates a flavor profile that is truly unforgettable. This recipe captures the essence of Southern hospitality—warm, generous, and best enjoyed with friends and family. As the fire dies down and you take that first bite, you’ll understand why this slow-cooked labor of love is a cornerstone of American barbecue culture. So, gather your ingredients, fire up the grill, and prepare to impress your guests with a sandwich that is nothing short of legendary.