Mississippi BBQ Pulled Pork Sandwiches on Arteflame

Introduction

Delight in the smoky, juicy flavors of Mississippi-style BBQ pulled pork sandwiches, perfectly seared and slow-grilled on the Arteflame. This method locks in all the juices while delivering a crispy, caramelized bark that tastes incredible. Paired with tangy coleslaw and extra BBQ sauce, this is the ultimate pulled pork sandwich!

Ingredients

• 1 bone-in pork shoulder (6-8 lbs)
• 3 tbsp yellow mustard
• 1/4 cup brown sugar
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 1 tsp cayenne pepper
• 1/2 cup apple cider vinegar
• 1 cup BBQ sauce (plus extra for serving)
• 8 brioche buns
• 2 cups coleslaw mix
• 1/2 cup mayonnaise
• 1 tbsp apple cider vinegar
• 1 tbsp sugar
• 2 tbsp melted butter

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood over the napkins and light the paper.
3. Let the fire burn for about 20 minutes until the cooktop is hot and ready.

Step 2: Prep the Pork Shoulder

1. Rub the pork shoulder with yellow mustard to help the seasoning stick.
2. In a bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne.
3. Coat the pork shoulder generously with the spice mix.

Step 3: Sear the Pork Shoulder

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

Step 4: Slow Cook on the Flat Cooktop

1. Move the pork to the outer flat cooktop, away from the direct heat.
2. Cook low and slow, occasionally basting with apple cider vinegar, for about 6-7 hours.
3. When the internal temperature reaches 195°F, remove it from the grill.

Step 5: Rest and Shred

1. Allow the pork to rest for 30 minutes.
2. Shred the meat with two forks.
3. Toss with BBQ sauce.

Step 6: Toast the Buns and Assemble

1. Brush brioche buns with melted butter and toast them face-down on the flat cooktop.
2. Mix coleslaw ingredients: coleslaw mix, mayonnaise, apple cider vinegar, and sugar.
3. Assemble sandwiches with pulled pork, coleslaw, and extra BBQ sauce.

Tips

• Always rest the meat after grilling to keep it juicy.
• Remove meat from the grill when its internal temp is 15°F below the target.
• Use high-quality wood for a rich, smoky flavor.

Variations

• Spicy Mississippi Pulled Pork: Add more cayenne and drizzle with hot sauce.
• Sweet & Smoky Pulled Pork: Use honey instead of brown sugar and add extra smoked paprika.
• Carolina-Style Pulled Pork: Swap BBQ sauce with a tangy vinegar-based sauce.
• Beer-Braised Pulled Pork: Baste pork with dark beer during the grilling process.
• Tex-Mex Pulled Pork: Add cumin, chili powder, and serve with guacamole.

Best Pairings

• Grilled corn on the cob
• Sweet potato wedges
• Coleslaw
• Grilled baked beans
• A cold, crisp craft beer

Conclusion

Cooking BBQ pulled pork on the Arteflame brings out the best flavors and textures. The high-heat sear, slow cook on the flat top, and smoky aroma create an unforgettable sandwich experience. Try this recipe today and taste the Mississippi difference!