Ohio-Style Pulled Pork on the Arteflame Grill

Introduction

This Ohio-style pulled pork recipe brings together tender slow-cooked pork shoulder and a tangy tomato-based barbecue sauce, all masterfully grilled on the Arteflame for unmatched flavor and texture. Using the Arteflame’s 1,000°F center grill grate for a steakhouse-worthy sear and its massive flat surface for slow cooking, this recipe brings out the best in both technique and ingredients. Forget your oven—we’re going full flame for a juicy, smoky, pull-apart pork experience you won’t forget.

Ingredients

• 1 bone-in pork shoulder (approx. 5-6 lbs)
• 3 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp smoked paprika
• 2 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tbsp yellow mustard (as binder)
• 2 tbsp butter (for grilling)
• 1 cup tomato-based Ohio-style BBQ sauce (tangy and slightly sweet)
• Fresh sandwich rolls for serving
• Pickles or slaw (optional toppings)

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place the napkins in the center of your Arteflame grill fire bowl.
3. Stack your firewood on top of the napkins.
4. Light the paper and wait about 20 minutes until the cooktop and center grate are ready for grilling.

Step 2: Prep the Pork Shoulder

1. Rub the pork shoulder with yellow mustard to help the rub stick.
2. Mix together salt, pepper, paprika, garlic powder, onion powder, and brown sugar.
3. Evenly coat the pork with the rub and set aside while the grill heats up.

Step 3: Sear on the Center Grate

1. Place the pork shoulder directly on the 1,000°F center grill grate for a hard sear.
2. Sear each side for about 2-3 minutes to lock in the juices.

Step 4: Move to Flat Griddle Cooktop

1. Carefully move the pork to a moderate-heat zone on the flat cooktop griddle.
2. Add a little butter underneath for rich grilling flavor.
3. Cover loosely with foil or tent if using the Arteflame Pizza Oven dome or a rotisserie cover to create convection while still retaining the open grill experience.
4. Cook slowly on low/indirect heat zones, rotating every 30–45 minutes, until pork reaches an internal temperature of 195°F (remove at 180°F and allow carryover to finish).

Step 5: Rest and Pull

1. Let the pork rest for 30 minutes before pulling.
2. Use two forks or heat-resistant gloves to shred the pork.
3. Toss with Ohio-style BBQ sauce and more seasoning to taste.

Step 6: Serve

1. Grill buns lightly on the flat cooktop until golden.
2. Stack pulled pork onto each bun, add pickles or slaw if desired, and serve hot.

Tips

• Always monitor internal temperature—remove meat when it's 15°F lower than target.
• The outer edge of the flat cooktop is cooler—use it for holding or slow warming.
• Use wood like oak or hickory for strong smoky flavor.
• Butter gives better flavor than oil on the griddle—use generously.
• Let the meat rest fully before pulling to preserve juices.

Variations

1. Spicy Chipotle Ohio Pulled Pork: Add 1 tbsp chipotle powder and a splash of hot sauce to the rub and sauce for a spicy kick.
2. Sweet Maple Ohio Pulled Pork: Replace brown sugar with maple syrup and mix some into the barbecue sauce.
3. Apple Cider Ohio Pulled Pork: Use apple cider vinegar in the sauce and a splash in the rub mix for tartness.
4. Hickory-Smoked Ohio Pulled Pork: Use hickory wood exclusively for a heavy smoke flavor layer.
5. Garlic Herb Ohio Pulled Pork: Add fresh minced garlic and chopped rosemary to the rub for a savory, herbaceous profile.

Best pairings

• Grilled sweet corn on the flat top with butter and chili powder
• Skillet-style baked beans grilled on the griddle
• Crispy smashed potatoes seared on the flat cooktop
• Light slaw with vinegar dressing
• Iced tea or a smoky bourbon cocktail

Conclusion

Using the Arteflame grill to make Ohio-style pulled pork delivers a smoky, seared, and tender result you just can't replicate in an oven. With precision heat zones and the power of a 1,000°F center grate, this method brings out layers of flavor while keeping things simple and clean-up minimal. Try this once and it’ll become your backyard favorite.