Juicy Pulled Pork Sandwiches (St. Louis Style) | Arteflame

Introduction

There is something undeniably soulful about St. Louis barbecue. Unlike its Kansas City or Memphis neighbors, St. Louis style is defined less by the meat itself and more by the sauce and the method of direct grilling and saucing. While the region is famous for pork steaks, this pulled pork sandwich recipe captures that same gritty, river-city spirit, adapted perfectly for the Arteflame grill. The secret lies in the balance of a savory dry rub and the iconic, tangy profile of Maull's Genuine Barbecue Sauce—a staple in every St. Louis pantry since 1926. Cooking this on the Arteflame allows you to utilize the center grate for an initial flavor-locking sear, followed by a slow roast on the flat top griddle to render the fat into melt-in-your-mouth tenderness. This isn't just a sandwich; it is a bite of history from the Gateway to the West, bringing people together over the fire.

Ingredients

The Meat & Rub

• 1 (4-5 lb) Pork Shoulder (Boston Butt), bone-in preferred
• 1/4 cup Brown sugar, packed
• 2 tbsp Paprika (smoked or sweet)
• 1 tbsp Sea salt
• 1 tbsp Black pepper, coarsely ground
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1 tsp Cayenne pepper (adjust for heat)
• 2 tbsp Yellow mustard (as a binder)

The Sauce & Assembly

• 1 bottle Maull’s Genuine Barbecue Sauce (or a tomato-vinegar based alternative)
• 1/2 cup Apple Cider Vinegar (for spritzing)
• 1/2 cup Apple Juice (for spritzing)
• 6-8 Brioche or Potato buns
• Pickles (dill slices)
• White onion, thinly sliced (optional garnish)

Instructions

Step 1: Prep and Season the Pork

1. Remove the pork shoulder from the refrigerator at least one hour before cooking to allow it to come to room temperature.
2. Pat the meat dry with paper towels. Trim any excessive hard fat, but leave the fat cap intact for moisture.
3. Rub the entire pork shoulder with yellow mustard; this acts as a binder for the spices.
4. In a small bowl, mix the brown sugar, paprika, salt, pepper, garlic powder, onion powder, and cayenne. Generously coat the pork on all sides with this rub.

Step 2: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill using hardwood charcoal or seasoned wood (hickory or applewood works best for pork).
2. Allow the grill to heat up. You are looking for a surface temperature of roughly 250°F-275°F on the outer flat top area, while the center grate remains hot for searing.

Step 3: Sear and Slow Cook

1. Place the pork shoulder directly on the center grill grate for 2-3 minutes per side to sear the exterior and lock in the juices. Do not burn the spices; you just want a quick crust.
2. Move the pork to the flat top griddle, positioning it away from the direct flame to cook indirectly.
3. Cook for 4-5 hours. Rotate the meat occasionally to ensure even heating. Mix the apple cider vinegar and apple juice in a spray bottle and spritz the meat every 45 minutes to keep it moist.

Step 4: The Wrap and Finish

1. Once the internal temperature reaches about 165°F (the stall), wrap the pork shoulder tightly in aluminum foil or butcher paper.
2. Place it back on the cooler part of the flat top or continue cooking until the internal temperature reaches 203°F. This is crucial for the collagen to break down.
3. Remove from heat and let it rest, still wrapped, for at least 45 minutes.

Step 5: Pull and Serve

1. Unwrap the pork and remove the bone (it should slide out clean). Shred the meat using bear claws or two forks.
2. Toss the pulled pork with a generous amount of Maull’s BBQ sauce.
3. Pile high on toasted buns and top with pickles and onions.

Tips

Achieving the perfect St. Louis pulled pork on an Arteflame requires patience and heat management. The most critical tip is to respect the "stall." When the meat hits around 160°F to 165°F, the temperature will stop rising as moisture evaporates and cools the meat. Do not crank up the heat; simply wrap it to push through this phase. Additionally, utilize the different heat zones of the Arteflame. If the fire gets too hot, move the meat to the outer edge of the cooktop. For the sauce, warm the Maull’s in a small cast-iron saucepot directly on the flat top while the meat rests. Warm sauce absorbs better into the shredded fibers than cold sauce, ensuring every bite is flavorful.

Variations

While the classic recipe is a crowd-pleaser, BBQ is all about personal expression. You can easily tweak this St. Louis staple to fit different palates or dietary needs without losing the spirit of the dish. Here are a few ways to mix it up using your Arteflame:

• The Spicy STL: Add chopped jalapeños to the pulled pork and use a hot vinegar-based sauce instead of the traditional sweet-tomato profile.
• Honey-Glazed: Drizzle local honey over the pork during the last 30 minutes of cooking before wrapping for a caramelized, candy-like bark.
• Pork Steaks: Instead of a whole shoulder, buy 1-inch thick pork blade steaks (a true St. Louis cut), sear them hard, and simmer them in a foil pan full of sauce right on the cooktop.
• No-Bun Bowl: Serve the pork over a bed of cheesy grits or roasted potatoes cooked on the flat top for a gluten-free option.

Best pairings

A heavy, savory sandwich like this needs sides that cut through the richness or complement the smoky sweetness. In St. Louis, the sides are almost as important as the main event. Since you already have the Arteflame fired up, you should utilize the flat top to prepare your side dishes alongside the meat.

• Toasted Ravioli: While usually deep-fried, you can toast these breaded pasta pockets on the flat top with a little oil for a unique twist.
• Vinegar Coleslaw: A bright, acidic slaw provides the perfect crunch and cuts through the fat of the pork.
• Grilled Corn on the Cob: Roast corn in the husk directly on the coals or grate for a smoky flavor.
• St. Louis Lager: Pair this meal with a crisp, domestic lager or a local craft amber ale to cleanse the palate.

Conclusion

Cooking St. Louis Pulled Pork Sandwiches on the Arteflame is more than just preparing a meal; it is an immersive outdoor experience. The combination of the open fire, the smell of hickory smoke, and the tangy aroma of Maull’s sauce creates an atmosphere that turns a backyard gathering into a memorable event. Whether you are a native of the Lou or just a fan of great barbecue, this recipe delivers authentic flavor with the unique sear and char that only an Arteflame can provide. So, gather your friends, crack open a cold drink, and enjoy the delicious results of your patience and craft.