Alabama Hickory-Smoked Pulled Pork on Arteflame

Introduction

Get ready to experience the best Alabama-style hickory-smoked pulled pork, cooked to perfection on the Arteflame grill. This method delivers a mouthwatering, juicy, and smoky flavor that will impress your family and guests. We'll use the high heat of the center grill grate to sear the pork shoulder before slow-cooking it on the flat top cooktop to achieve the perfect tenderness. No need for an oven—just fire up your Arteflame and let’s get grilling!

Ingredients

• 1 bone-in pork shoulder (8-10 lbs)
• 3 tbsp coarse salt
• 2 tbsp black pepper
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp cayenne pepper
• 2 tbsp brown sugar
• 2 tbsp yellow mustard
• Hickory wood chunks
• Butter for grilling

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 the grill.
3. Stack firewood over the soaked napkins and light them.
4. Let the fire burn for about 20 minutes until the grill is ready.

Step 2: Prepare the pork shoulder

1. Rub the entire pork shoulder with yellow mustard to help the seasoning stick.
2. In a bowl, mix salt, black pepper, smoked paprika, garlic powder, onion powder, cayenne pepper, and brown sugar.
3. Evenly coat the pork with the dry rub.

Step 3: Sear the pork

1. Place the pork on the center grill grate of the Arteflame at 1,000°F.
2. Let it sear for about 2-3 minutes per side to lock in the juices.
3. Move the pork shoulder to the flat cooktop to continue cooking.

Step 4: Infuse hickory smoke

1. Place hickory wood chunks close to the flame to create smoke.
2. Slow cook the pork at a medium-low heat zone on the flat griddle cooktop.
3. Turn occasionally and baste with melted butter for extra flavor.

Step 5: Cook to perfection

1. Let the pork shoulder cook until the internal temperature reaches 200°F.
2. Remove the pork at 185°F, as it will continue cooking.
3. Let it rest for 30 minutes before pulling it apart.
4. Shred the pork using two forks and serve hot.

Tips

• Use butter instead of oil for richer flavor.
• Let the pork shoulder rest before shredding for better moisture retention.
• Control cooking temperature by adjusting the placement of the meat on the cooktop.
• For extra crisp, sear the pulled pork briefly on the flat cooktop before serving.

Variations

1. Spicy Alabama-Style Pulled Pork: Add extra cayenne and crushed red pepper flakes for more heat.
2. Honey-Glazed Pulled Pork: Brush the pork with a honey glaze during the last 30 minutes of cooking.
3. Applewood-Smoked Pulled Pork: Use applewood chunks instead of hickory for a sweeter smoke flavor.
4. Bourbon-Infused Pulled Pork: Mix a splash of bourbon into the butter baste for a unique taste.
5. Mustard-Based Pulled Pork: Use extra mustard in the rub for a tangy Alabama-style twist.

Conclusion

Cooking Alabama hickory-smoked pulled pork on the Arteflame grill delivers a rich, smoky, and juicy masterpiece without the need for an oven. The searing lock-in method ensures deep flavor and perfect texture. Try these variations and enjoy an Alabama BBQ favorite!

Best Pairings

• Coleslaw
• Buttery cornbread
• Grilled mac and cheese
• Pickles and tangy BBQ sauce
• Grilled sweet potatoes