Smoked Pulled Pork Sandwiches (Tennessee Style) | Arteflame

Introduction

There is nothing quite like the smell of hardwood smoke drifting through the air on a lazy weekend afternoon, signaling that something truly special is happening on the grill. When you bite into this Tennessee Smoked Pulled Pork, you are greeted with a bark that is dark and peppery, followed immediately by meat so tender it practically melts on your tongue. It is the kind of meal that brings people together, reminiscent of long summer evenings and sticky fingers.

Why This is My Go-To BBQ Recipe

Tennessee BBQ stands out because it does not rely too heavily on sugar; instead, it leans into a savory, slightly boozy richness thanks to a splash of Tennessee whiskey and a vinegar-based mop sauce. I love cooking this on the Arteflame because it creates a 360-degree social experience. You get that deep, authentic smoke ring using the indirect heat, but you also have the flat top ready to toast buttery buns right next to the meat. It is a labor of love that rewards patience with flavor you simply cannot get from a slow cooker.

Master the Flame

• Watch the Heat: Consistency is key. Keep your fire steady between 250°F and 275°F to avoid drying out the pork shoulder.
• Do Not Skip the Rest: Letting the meat rest for at least an hour allows the juices to redistribute, ensuring every bite is moist.
• Spritz and Mop: Keep the surface damp with the whiskey mop sauce to build a flavorful bark without burning the spices.

Make It Your Own

If you prefer an alcohol-free version, simply swap the whiskey for apple juice mixed with a splash of beef broth; you will still get great color and depth. For a gluten-free option, ditch the bun and serve this succulent pork over a baked potato or a bed of creamy polenta.

Ingredients

The Meat

• 1 (6-8 lb) Bone-in Pork Shoulder (Boston Butt)
• Yellow mustard (as a binder)

Tennessee Dry Rub

• 1/4 cup Dark brown sugar, packed
• 2 tbsp Smoked paprika
• 1 tbsp Sea salt
• 1 tbsp Coarse black pepper
• 1 tbsp Garlic powder
• 1 tbsp Onion powder
• 1 tsp Cayenne pepper
• 1 tsp Dry mustard

Whiskey Mop Sauce

• 1 cup Apple cider vinegar
• 1/2 cup Tennessee Whiskey (e.g., Jack Daniel's)
• 1/2 cup Ketchup
• 2 tbsp Brown sugar
• 1 tbsp Worcestershire sauce
• 1 tsp Red pepper flakes

For Serving

• 8-10 Brioche or Potato buns
• Creamy coleslaw
• Pickle slices

Instructions

Step 1: Prep and Season the Pork

1. Remove the pork shoulder from its packaging and pat it dry with paper towels. Trim the fat cap down to about 1/4 inch thickness to ensure the smoke penetrates the meat effectively while keeping it moist.
2. Apply a thin layer of yellow mustard over the entire surface of the pork. This acts as a binder for the spices and will not affect the final flavor.
3. In a small bowl, mix all the ingredients for the Tennessee Dry Rub. Generously coat the pork on all sides, pressing the rub into the meat. Let it sit at room temperature for 45 minutes while you prep the grill.

Step 2: Prepare the Arteflame Grill

1. Build a fire in the center of your Arteflame grill using hardwood charcoal and wood chunks. For Tennessee style, Hickory or Oak wood chunks are ideal for that robust, smoky flavor.
2. Allow the fire to burn down slightly until you have a consistent heat source. You are aiming for a grill temperature around 250°F to 275°F.

Step 3: Smoke the Pork

1. Place the seasoned pork shoulder on the grill grate (the center rack) directly over the fire but elevated, or move the coals to one side for indirect cooking if you prefer.
2. Close the lid (if you have a rotisserie hood) or manage the fire to maintain a low smoke. Cook for approximately 4 to 5 hours.
3. While smoking, mix the Whiskey Mop Sauce ingredients in a bowl. After the first hour, mop the pork lightly every 45 minutes to build layers of flavor and keep the bark from drying out.

Step 4: The Wrap and Finish

1. Once the internal temperature of the pork reaches about 165°F (the stall), remove it from the grill. Place it on a large sheet of heavy-duty aluminum foil.
2. Drizzle a little more mop sauce over the meat and wrap it tightly to seal in the juices. Return it to the grill and continue cooking until the internal temperature reaches 203°F. The bone should wiggle loosely when touched.

Step 5: Rest and Serve

1. 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 step is crucial for redistribution of juices.
2. Unwrap the pork and shred it using meat claws or two forks. Discard large pieces of fat.
3. Butter the cut side of your buns and toast them on the flat steel cooktop of the Arteflame until golden brown. Pile high with pork, top with coleslaw, and serve immediately.

Tips

Creating the perfect Tennessee smoked pulled pork requires patience and attention to detail. One of the most critical aspects is temperature management. On the Arteflame, you want to maintain a steady fire; avoid creating huge flames that might char the sugar in the rub too quickly. If the fire gets too hot, move the pork to the cooler outer edges of the cooktop for a while or reduce the airflow. The "stall" at 160°F-165°F is normal; this is where moisture evaporates from the meat, cooling it down. Do not increase the heat drastically—just wrap it and ride it out.

• **Wood Selection:** Stick to Hickory for authenticity, but Apple or Cherry wood can add a nice sweetness that pairs well with pork.
• **Resting:** Never skip the resting phase. Cutting into the meat immediately will cause all the flavorful juices to run out, leaving you with dry pork.
• **Leftovers:** Pulled pork freezes exceptionally well. Vacuum seal leftovers with a bit of extra sauce to keep it moist for months.

Variations

While the traditional Tennessee recipe relies on a whiskey and tomato-vinegar balance, BBQ is a personal art form, and you can easily tweak this recipe to suit your specific palate. If you prefer a sweeter profile, you might lean towards a Memphis-style finish, whereas a heat-seeker might want to ramp up the cayenne. The beauty of the Arteflame is that you can even separate the pulled meat into different piles on the flat top and sauce them differently for guests.

• **Spicy Kick:** Double the cayenne pepper in the rub and add chopped jalapeños to the mop sauce.
• **Sweet & Sticky:** Increase the brown sugar in the rub and add molasses to the mop sauce for a darker, stickier bark.
• **Alcohol-Free:** Substitute the Tennessee whiskey with equal parts apple juice and beef broth for a family-friendly version that retains depth.
• **Mustard Gold:** Add a half-cup of yellow mustard to the mop sauce for a tangy, South Carolina-inspired twist.
• **Garlic Herb:** Add fresh rosemary and thyme to the foil wrap during the second stage of cooking for an aromatic, earthy flavor.

Best pairings

A sandwich this rich and flavorful deserves sides that can cut through the fat or complement the smoky sweetness. In Tennessee, a BBQ plate is rarely seen without the crunch of a fresh slaw, often served directly on the sandwich to add texture and a vinegar bite. Beyond the slaw, you want sides that evoke the rustic, backyard feel of Southern cooking. The Arteflame cooktop is perfect for grilling these sides alongside the meat as it rests.

• **Creamy Southern Coleslaw:** The mandatory pairing. Use a vinegar-mayo blend to keep it bright.
• **Grilled Corn on the Cob:** Roast it on the flat top with butter and chili powder.
• **Baked Beans:** Cook them in a cast-iron skillet directly on the grill, letting them absorb some wood smoke.
• **Macaroni and Cheese:** A creamy, baked mac & cheese offers a comforting texture contrast to the fibrous pork.
• **Drink Pairing:** An iced sweet tea or a Lynchburg Lemonade (Whiskey, triple sec, sour mix) complements the meal perfectly.

Conclusion

Mastering Tennessee Smoked Pulled Pork Sandwiches on your Arteflame grill is a journey that pays off in every bite. The combination of the slow-smoked, tender meat with the slight crunch of the bark and the tangy, whiskey-infused sauce creates a flavor profile that is truly unforgettable. It is a dish that demands time and patience, forcing you to slow down and enjoy the process of outdoor cooking.

Whether you are feeding a crowd on a game day or simply treating your family to a special Sunday dinner, this recipe is guaranteed to impress. The smoky aroma that clings to your clothes and the smiles on your guests' faces are the ultimate badges of honor for any pitmaster. So pour yourself a drink, tend to the fire, and enjoy the authentic taste of Tennessee right in your own backyard.