West Virginia Mountain BBQ Pulled Pork

Introduction

Welcome to the heart of smoky, slow-grilled perfection—West Virginia Mountain BBQ Pulled Pork. This Southern twist on pulled pork takes full advantage of the Arteflame grill's searing and griddling power. We’re locking in juices with a high-heat sear, developing layers of flavor as the pork slowly caramelizes on the cooktop. Whether it’s your first time grilling or you’re a backyard BBQ weekend warrior, this recipe will deliver unforgettable taste and a presentation that stands out. No oven needed. Just you, your Arteflame, and a pork shoulder destined for smoky greatness.

Ingredients

• 1 (5-6 lb) bone-in pork shoulder (Boston Butt)
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp ground black pepper
• 2 tsp kosher salt
• 2 tbsp brown sugar
• 1/2 tsp cayenne pepper (optional for heat)
• 4 tbsp butter (for grilling)
• 1 1/2 cups smoky BBQ sauce
• Soft sandwich buns (for serving)
• Coleslaw (optional topping)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Place 3 paper napkins in the grill center and pour vegetable oil on them.
2. Stack firewood over the soaked napkins.
3. Light the napkins and allow the fire to build for about 20 minutes until the center grill grate is glowing hot (approximately 1,000°F).

Step 2: Prepare the Pork Shoulder

1. Mix smoked paprika, garlic powder, onion powder, black pepper, salt, brown sugar, and cayenne in a bowl to make the dry rub.
2. Rub the spice blend evenly over the entire surface of the pork shoulder.

Step 3: Sear the Pork on the Center Grill Grate

1. Add 2 tbsp of butter to the flat top griddle near the center heat zone and place the pork shoulder directly on the center grill grate.
2. Sear for about 4–5 minutes per side to lock in juices and develop a crust.

Step 4: Slow Grill the Pork on the Cooktop

1. Move the pork shoulder to the inner zone of the Arteflame flat top cooktop.
2. Every 30–45 minutes, rotate the pork to ensure even cooking and add 1 tbsp of butter for moisture and flavor.
3. Grill for approximately 4–5 hours until the internal temperature reaches 195°F (remove at 180°F to allow carryover cooking).

Step 5: Pull and Sauce

1. Let the pork rest for 20 minutes, tented loosely with foil, after removing it from the grill.
2. Using two forks, pull the pork apart on the flat top griddle to get slight caramelization edges and crispy bits.
3. Toss with smoky BBQ sauce directly on the cooktop and cook another 5–7 minutes to blend flavors.

Step 6: Assemble and Serve

1. Serve the pulled pork on soft sandwich buns.
2. Top with coleslaw if desired.

Tips

• Always use a meat thermometer—pull pork at 180°F and let it rest; it'll rise to 195°F internally.
• Searing on the 1,000°F center grate adds unbeatable flavor and locks in juiciness.
• Use butter instead of oil for deeper flavor and a beautiful golden finish.
• Keep the pork out of the center direct heat zone during long cooks to prevent burning.
• Slice your sandwich buns and give them a light toasting on the outer edge of the cooktop for added crunch.

Variations

1. Sweet & Spicy Pulled Pork: Add honey and chipotle powder to the dry rub for sweet heat flavor.
2. Apple Cider Pulled Pork: Splash apple cider on the pork every hour during grilling for added tang and moisture.
3. Carolina Mustard BBQ Pulled Pork: Swap traditional BBQ sauce with a zesty mustard-based sauce after pulling.
4. Hickory Smoked Pulled Pork: Use hickory wood on your Arteflame for a deeper smoky flavor experience.
5. Coffee Rubbed Pulled Pork: Add finely ground coffee to your rub mix for a rich, robust undertone.

Best pairings

• Buttery grilled corn on the Arteflame griddle
• Cast iron apple cobbler (placed directly on the flat cooktop)
• Cold West Virginia hard cider or craft pale ale
• Griddle-seared mac and cheese squares
• BBQ baked beans slow-simmered on the griddle

Conclusion

West Virginia Mountain BBQ Pulled Pork tastes like backyard tradition with bold, smoky soul. Prepared 100% on your Arteflame grill, this pulled pork is juicy, flavorful, and perfect for any gathering. With the reverse searing technique and all the flavor locked in, it’s a recipe to keep coming back to.