BBQ Pulled Pork Sandwich (Lansing Style) | Arteflame

Introduction

There is something undeniably magnetic about the collision of smoky BBQ and brine. Imagine biting into a sandwich where the deep, wood-fired aroma of slow-roasted pork meets the sharp, creamy tang of a chopped olive sauce. It is a flavor combination that sounds unusual until you taste it, instantly transporting you to the heart of Michigan. This Lansing-Style BBQ Pulled Pork Sandwich strikes the perfect balance between savory, smoky, and salty, making it the ultimate comfort food for a long weekend cookout.

Why This Recipe Works

I adore this recipe because it takes the regional icon—the Olive Burger—and gives it a BBQ makeover. The briny olive sauce cuts right through the richness of the pork shoulder, cleansing your palate with every bite. Plus, cooking this on the Arteflame allows you to smoke the meat low and slow before searing it on the plancha for those irresistible crispy bits.

Kitchen Wisdom

• Watch the Chop: Hand-chop your olives or pulse them gently. You want distinct chunks for texture, not a green puree.
• The Sear is Key: Do not skip the final sear on the flat top! That high heat caramelizes the sugars in the rub, adding a necessary crunch to the soft pork.

Make It Your Own

If you are not a fan of brioche, try a sturdy pretzel bun to stand up to the sauce. For a dairy-free version, swap the mayonnaise for a vegan alternative—the bold olive flavor masks the difference perfectly.

Ingredients

For the Pork

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

For the Lansing Olive Sauce

• 1 cup High-quality Mayonnaise
• 1 cup Green Olives with Pimentos, finely chopped
• 2 tbsp Olive Brine (juice from the jar)
• 1/2 tsp Garlic Powder
• 1/2 tsp Black Pepper

For the Sandwich Build

• 6 Brioche Buns
• Softened Butter (for toasting)
• Sliced Swiss Cheese (optional, but authentic to the style)

Instructions

Step 1: Prep the Pork

1. Pat the pork shoulder dry with paper towels to ensure the rub sticks properly.
2. Generously coat the entire piece of meat with yellow mustard; this acts as a binder and won't affect the final flavor.
3. In a small bowl, mix the brown sugar, paprika, garlic powder, onion powder, cayenne, salt, and black pepper.
4. Apply the dry rub liberally over the pork, pressing it into the meat to form a crust. Let it sit at room temperature while you prepare the grill.

Step 2: Fire Up the Arteflame

1. Build a pyramid of charcoal or wood in the center of your Arteflame grill to establish a solid heat base.
2. Light the fire and wait until the coals are glowing red and the heavy smoke has dissipated.
3. Ensure the flat cooktop is oiled and ready, but your main focus initially will be the center grill grate for indirect roasting.

Step 3: Roast and Pull the Pork

1. Place the pork shoulder on the center grill grate. If you have a riser, use it to keep the meat slightly elevated from the direct flames for a slower cook.
2. Cook the pork until the internal temperature reaches roughly 200°F-205°F. This can take several hours depending on the fire size; you want the meat to be probe-tender.
3. Remove the pork, wrap it in foil, and let it rest for at least 45 minutes.
4. Shred the pork using meat claws or two forks.

Step 4: Make the Lansing Olive Sauce

1. While the meat rests, combine the mayonnaise, chopped green olives, olive brine, garlic powder, and black pepper in a bowl.
2. Mix thoroughly until the sauce is creamy and the olives are evenly distributed.
3. Refrigerate for 15 minutes to let the flavors meld, though it can be used immediately if necessary.

Step 5: Sear and Assemble

1. Butter the cut sides of your brioche buns.
2. Place the buns butter-side down on the outer, cooler edge of the Arteflame flat top to toast until golden brown.
3. Take a portion of the pulled pork and throw it onto the hotter section of the plancha for 1-2 minutes to get those delicious crispy edges.
4. Pile the hot pork onto the bottom bun. Top generously with the Lansing Olive Sauce (and Swiss cheese if using). Cap with the top bun and serve hot.

Tips

Mastering this Lansing-Style BBQ Pulled Pork Sandwich comes down to patience and heat management. When cooking on the Arteflame, remember that the flat cooktop has different heat zones; the center is scorching hot, while the outer edges are perfect for warming. Use this to your advantage by toasting your buns on the perimeter so they don't burn before the pork is crisped. Regarding the meat, the "stall" is real. If your pork temperature stops rising around 160°F, don't panic. Keep the fire steady, and consider wrapping the pork in butcher paper or foil to push through to the final temperature. Finally, for the sauce, ensure your olives are chopped relatively fine but not pulverized; you want a distinct textural crunch in every bite to contrast the soft, tender pulled pork. Allowing the sauce to sit in the fridge helps the brine permeate the mayonnaise for a bolder flavor.

Variations

While the classic Lansing style focuses heavily on the olive and mayo combination, there are several ways to tweak this recipe to suit different palates without losing the spirit of the dish. You can experiment with the base protein or the intensity of the sauce to keep things exciting. Since the Arteflame is versatile, you can easily cook different proteins side-by-side to offer guests a variety of choices. Here are a few popular variations to try:

• Spicy Olive Kick: Add chopped pickled jalapeños or a dash of hot sauce to the olive mixture for heat.
• The "Swiss" Touch: Melt a slice of Swiss cheese over the pork while it sears on the flat top for an authentic Michigan burger feel.
• Chicken Swap: Use pulled chicken thighs instead of pork; the brine pairs excellently with poultry.
• Bacon Crunch: Crumble crispy bacon into the olive sauce for added smokiness and salt.
• Toasted Rye: Swap the brioche bun for grilled rye bread for a "melt" style sandwich.

Best pairings

A sandwich this rich and flavorful requires sides and drinks that can stand up to the saltiness of the olives and the fat of the pork. You generally want to avoid overly creamy sides like mayonnaise-heavy coleslaw, as the sandwich itself is already topped with a creamy sauce. Instead, opt for crisp, acidic, or crunchy textures to cleanse the palate between bites. The goal is balance—cutting through the richness while complementing the smoky BBQ notes. Here are some ideal pairings for your Lansing-style feast:

• Vernors Ginger Ale: A Michigan classic that provides a sweet, bubbly contrast to the savory pork.
• Vinegar-based Coleslaw: The acidity helps cut through the richness of the mayo and pork fat.
• Grilled Corn on the Cob: Cooked right on the Arteflame with a little chili lime butter.
• Kettle Cooked Potato Chips: A simple, crunchy side that doesn't compete with the main flavors.
• Michigan IPA: A hoppy beer pairs wonderfully with the briny, salty profile of the olive sauce.

Conclusion

The Lansing-Style BBQ Pulled Pork Sandwich is more than just a meal; it is a nod to a unique slice of American regional cuisine, elevated by the superior cooking capabilities of the Arteflame grill. By combining the tender, wood-smoked pork with the tangy, creamy punch of the olive sauce, you create a flavor profile that is unexpected yet undeniable. The sear from the flat top griddle adds that final layer of texture that takes this sandwich from good to unforgettable. Whether you are cooking for a tailgate, a family reunion, or just a Tuesday night dinner, this recipe is sure to spark conversation and satisfy even the heartiest appetites. Fire up your grill, embrace the brine, and enjoy a true taste of Michigan innovation.