Kentucky Smoked BBQ Pulled Pork Sandwiches

Introduction

Smoky, tender, and full of deep Kentucky BBQ flavor—these mouthwatering pulled pork sandwiches are slow-grilled to perfection on the Arteflame grill. By harnessing the power of an ultra-hot center grill grate for an initial sear and the surrounding flat cooktop for low-and-slow cooking, the pork retains incredible juiciness and develops an irresistible bark. Topped with a tangy vinegar slaw, these sandwiches deliver Southern BBQ excellence right from your backyard.

Ingredients

• 1 (5-7 lb) pork shoulder (bone-in or boneless)
• 3 tbsp kosher salt
• 2 tbsp black pepper
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 cup apple cider vinegar
• 1/2 cup brown sugar
• 1 tbsp red pepper flakes
• 1/2 cup yellow mustard
• 4 tbsp unsalted butter
• 8 brioche buns
• 1/2 head green cabbage, thinly sliced
• 1/2 head purple cabbage, thinly sliced
• 1 large carrot, shredded
• 1/2 cup mayonnaise
• 1/4 cup apple cider vinegar
• 1 tbsp honey
• 1 tsp celery seed
• Salt and pepper, to taste

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood on top of the napkins.
3. Light the paper to ignite the firewood.
4. Allow the grill to heat up for about 20 minutes.

Step 2: Prepare the Pork

1. Mix salt, pepper, smoked paprika, garlic powder, and onion powder.
2. Rub the pork shoulder with yellow mustard.
3. Coat the pork generously with the spice blend.

Step 3: Sear the Pork

1. Place the pork on the center grill grate and sear each side for 3-4 minutes until well-browned.
2. Move the pork to the outer flat cooktop to begin slow cooking.

Step 4: Slow Grill the Pork

1. Melt butter on the flat cooktop and place the pork over top.
2. Occasionally baste the pork with apple cider vinegar and brown sugar mix.
3. Cook for about 5-6 hours, flipping occasionally, until the internal temperature reaches 195°F.

Step 5: Rest and Shred

1. Remove the meat from the grill when it reaches 180°F (it will continue cooking after removal).
2. Wrap in foil and let rest for 30 minutes.
3. Shred using two forks.

Step 6: Prepare the Slaw

1. In a bowl, whisk together mayonnaise, apple cider vinegar, honey, celery seed, salt, and pepper.
2. Toss in sliced cabbage and shredded carrots.
3. Mix well and let rest for 10 minutes.

Step 7: Assemble the Sandwiches

1. Toast the brioche buns on the flat cooktop for 1-2 minutes.
2. Layer pulled pork onto the bottom bun.
3. Top with vinegar slaw.
4. Place the top bun and serve.

Tips

• Use firewood for an authentic smoky flavor.
• Let the pork rest before shredding to ensure juicy and tender meat.
• The flat cooktop keeps the meat from burning while allowing for even heat distribution.

Variations

1. Spicy Kentucky Pulled Pork: Add 1 tbsp cayenne and extra red pepper flakes for a kick.
2. Honey Bourbon BBQ Pulled Pork: Mix 1/2 cup bourbon with the vinegar basting sauce.
3. Carolina-Style Pulled Pork: Use a mustard-based BBQ sauce for a tangy bite.
4. Maple-Glazed Pulled Pork: Brush with a maple syrup glaze every hour.
5. Garlic-Herb Pulled Pork: Add 1 tbsp rosemary and thyme to the spice mix.

Best Pairings

• Grilled corn on the cob with butter
• Smoked baked beans
• Potato salad
• Sweet tea or bourbon lemonade
• Grilled peaches for dessert

Conclusion

Kentucky smoked BBQ pulled pork sandwiches are packed with flavor, cooked to perfection on the Arteflame grill. Whether you're grilling for family or friends, this recipe guarantees juicy, smoky, tangy goodness in every bite. Fire up your Arteflame and enjoy the best pulled pork you'll ever try!