Wood-Fired Pulled Pork Recipe (Ohio Style) | Arteflame

Introduction

There is a primal magic that happens when a large cut of pork meets a wood fire. The air fills with the sweet, smoky perfume of hickory, promising a feast long before the meat is ready. This Ohio Style Pulled Pork is the definition of comfort food—boasting a glistening, mahogany bark on the outside and meat so tender it practically collapses at the touch of a fork. It’s the kind of meal that demands to be shared, perfect for lazy summer afternoons or crisp autumn evenings gathered around the glowing embers of the grill.

Why This Recipe Works

Unlike regional styles that lean heavily on vinegar or thick molasses, this Ohio-style approach is all about balance. It allows the natural pork flavor to shine, amplified by a savory rub that caramelizes beautifully on the Arteflame. I love how the center grate allows for a steak-house quality sear to lock in juices, while the plancha allows for a gentle, controlled roast. It is the ultimate low-and-slow centerpiece that feeds a crowd with minimal fuss.

Kitchen Wisdom

• Dry the Surface: Always pat your pork completely dry before seasoning. This ensures the mustard binder sticks and helps form that crucial, crunchy bark.
• Respect the Stall: Don't rush the cooking process when the temp hits 165°F. Wrapping the meat tightly is the secret to pushing through this phase without drying out the shoulder.
• The Magic Hour: Never skip the resting period. Letting the meat sit wrapped for an hour allows the juices to redistribute, guaranteeing every bite is moist.

Swaps & Substitutions

If you can’t find a bone-in shoulder, a boneless Boston butt works well; just monitor the internal temp as it may cook faster. For a lower-sugar version, swap the brown sugar for a granulated monk fruit sweetener to keep the crust without the carbs.

Ingredients

The Meat

• 1 (8-10 lb) Bone-in Pork Shoulder (Boston Butt)
• 2 tbsp Yellow Mustard (as a binder)

The Ohio-Style Rub

• 1/4 cup Brown Sugar, packed
• 2 tbsp Smoked Paprika
• 1 tbsp Coarse Sea Salt
• 1 tbsp Black Pepper, freshly ground
• 1 tbsp Garlic Powder
• 1 tbsp Onion Powder
• 1 tsp Ground Cumin
• 1/2 tsp Cayenne Pepper (optional for heat)

The Mopping Liquid

• 1 cup Apple Cider Vinegar
• 1/2 cup Apple Juice
• 1 tbsp Worcestershire Sauce

Instructions

Step 1: Prepare the Meat

1. Remove the pork shoulder from its packaging and pat it completely dry with paper towels. This ensures the rub adheres properly and helps form a better bark.
2. Trim any excessive thick layers of fat efficiently, but leave the fat cap intact (about 1/4 inch thick) to baste the meat as it cooks.
3. Slather the entire pork shoulder with the yellow mustard. This won't add flavor but acts as glue for your spices.
4. Combine all rub ingredients in a small bowl. Generously coat the pork on all sides, pressing the spices into the meat. Let it sit at room temperature while you prepare 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 seasoned wood (Hickory or Oak works best for this).
2. Allow the grill to heat up. You want the center grate to be very hot for searing, while the outer plancha ring should reach a consistent medium heat.
3. Wipe down the cooktop with a little vegetable oil to ensure a non-stick surface.

Step 3: The Initial Sear

1. Place the seasoned pork shoulder directly on the center grill grate for a high-heat sear.
2. Sear each side for about 3-5 minutes. You are looking for a deep, mahogany crust to form. This step, unique to the Arteflame method, caramelizes the sugars in the rub and kickstarts the flavor profile.
3. Be careful not to burn the sugar in the rub; keep the meat moving if the fire flares up.

Step 4: The Slow Cook

1. Move the pork shoulder off the direct fire and onto the flat cooktop. For a true slow cook, place it on a wire rack on top of the plancha or use the optional rotisserie attachment if available. Alternatively, place it on the cooler outer edge of the cooktop.
2. Maintain a steady fire. You want an ambient temperature around the meat of roughly 250°F to 275°F.
3. Every 45 minutes, spray or brush the meat with the Mopping Liquid to keep it moist and add a layer of acidity.
4. Cook until the internal temperature reaches roughly 165°F (the stall). At this point, wrap the pork tightly in heavy-duty aluminum foil or butcher paper to power through the stall.

Step 5: Finish and Rest

1. Continue cooking the wrapped pork on a moderate heat zone until the internal temperature reaches 203°F - 205°F. The probe should slide in like butter.
2. Remove the pork from the grill and let it rest, still wrapped, in a cooler or a warm oven (turned off) for at least 1 hour. This creates the most tender texture.
3. Unwrap, remove the bone (it should pull out clean), and shred the meat by hand or with meat claws. Mix the juices from the foil back into the meat.

Tips

Patience is the most critical ingredient in this recipe. Cooking a large pork shoulder is a marathon, not a sprint. The "stall"—a period where the internal temperature stops rising as moisture evaporates—can last for hours. Do not panic and do not increase the heat drastically, or you will dry out the meat. Wrapping the meat (the "Texas Crutch") is the best way to push through this phase without losing moisture. Additionally, managing your fire is key on an Arteflame. Keep a supply of small wood logs or lump charcoal nearby to feed the center fire periodically without creating massive temperature spikes that could scorch the meat. Finally, never skip the resting period. Cutting into the meat immediately will cause all the flavorful juices to run out onto the cutting board, leaving you with dry pork.

Variations

While this Ohio-style rub strikes a balance between savory and sweet, pulled pork is a blank canvas for regional flavors. You can easily adapt this recipe to suit your palate or to mimic other famous barbecue regions. Since the Arteflame adds a distinct wood-fired flavor regardless of the rub, feel free to experiment with the spices and finishing sauces. Here are a few popular variations to try:

• Spicy Kick: Double the cayenne pepper in the rub and add red pepper flakes to the mopping liquid for a heat that builds with every bite.
• Sweet & Sticky: Brush the pork with a molasses-based BBQ sauce during the last 30 minutes of cooking (after unwrapping) to create a sticky glaze.
• Coffee Rub: Add 2 tablespoons of finely ground espresso to the dry rub for a deep, earthy richness that pairs perfectly with the pork fat.
• Dr. Pepper Style: Substitute the apple juice in the mopping liquid with Dr. Pepper or Coca-Cola for a unique caramelized sweetness.
• Herbal Note: Add dried rosemary and thyme to the rub for a more rustic, roast-pork flavor profile.

Best pairings

A rich, fatty dish like pulled pork requires sides that offer contrast, typically through acidity, crunch, or starch. The goal is to cleanse the palate between bites of the smoky meat. Traditional barbecue sides are popular for a reason—they work. However, since you are already cooking on the Arteflame, try to utilize the grill for your sides as well. The flat top is perfect for grilling vegetables or toasting bread while the meat rests.

• Creamy Coleslaw: The cool crunch and creamy dressing provide the perfect counterbalance to the hot, savory pork.
• Grilled Cornbread: Slice homemade cornbread and toast it on the Arteflame flat top with a little butter until golden brown.
• Charred Corn on the Cob: Grill corn directly on the grate, then slather with lime butter and cotija cheese.
• Pickled Red Onions: The sharp acidity cuts through the richness of the pork fat beautifully.
• Macaroni and Cheese: A baked, cheesy pasta adds a comforting, creamy texture that pairs effortlessly with BBQ.

Conclusion

Mastering Ohio Style Pulled Pork on the Arteflame grill is a rewarding experience that pays off in flavor and tenderness. The combination of the initial high-heat sear and the gentle, wood-fired slow roast creates a complexity that oven-roasting or slow-cookers simply cannot match. It connects you to the cooking process, requiring attention to the fire and the meat, making the final meal feel earned and special. Whether you serve it on a brioche bun topped with slaw or simply on a plate with pickles, this pulled pork is sure to become a staple in your outdoor cooking repertoire. Fire up the grill, invite some friends over, and enjoy the art of slow food.