New Jersey BBQ Pulled Pork Sandwich with Slaw

Introduction

Few things satisfy like slow-cooked pulled pork, especially when seared to perfection and loaded into a fluffy bun with piles of crunchy Jersey slaw. This recipe takes full advantage of the Arteflame grill, using its 1,000F center grate to sear flavor deep into the meat and its spacious flat top cooktop for grilling everything else at once. The result? A BBQ pulled pork sandwich that’s juicy, smoky, and bursting with New Jersey flavor.

Ingredients

• 4 lbs pork shoulder, boneless
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp smoked paprika
• 2 tsp garlic powder
• 1/2 cup butter (for grilling)
• 1.5 cups barbecue sauce (New Jersey style if available)
• 8 sandwich buns
• 2 tbsp butter (for toasting buns)
• 2 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 carrot, julienned
• 1/2 red onion, thinly sliced
• 1 cup mayo
• 1 tbsp apple cider vinegar
• 1 tbsp sugar
• Salt and pepper to taste

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour vegetable oil on three paper napkins.
2. Place the soaked napkins in the bottom of your Arteflame grill.
3. Stack dry firewood over the napkins.
4. Light the paper. Let the grill heat for 20 minutes.
5. As it heats, season the pork shoulder with salt, pepper, paprika, and garlic powder.

Step 2: Sear the Pork on the Center Grate

1. Place the pork shoulder on the 1,000F center grill grate for a deep sear.
2. Sear each side for 3–4 minutes to lock in the juices.
3. Move the pork to the hotter section of the flat cooktop to begin the reverse sear process.

Step 3: Slow Cook to Tenderness

1. Add butter to the flat cooktop surrounding the center grate.
2. Place the pork on the flat cooktop, cook slowly at medium heat.
3. Rotate and baste with more butter as needed.
4. Cook until internal temperature reaches 200°F. Remove at 185°F and rest; it will carry over to 200°F while resting.

Step 4: Prepare the Jersey Slaw

1. On a cooler part of the griddle, warm up cabbage just slightly for better blending.
2. In a bowl, combine green cabbage, red cabbage, carrot, and red onion.
3. Stir in mayo, vinegar, sugar, salt, and pepper. Mix thoroughly.

Step 5: Pull the Pork

1. Once the pork has rested for 20 minutes, shred it using forks on a cutting board.
2. Toss shredded pork with barbecue sauce directly on the flat top to warm through.

Step 6: Toast the Buns

1. Butter the inside of each sandwich bun.
2. Place buns face down on the flat cooktop. Toast until golden.

Step 7: Assemble the Sandwiches

1. Place generous amount of pulled pork on bottom bun.
2. Top with heaping spoonfuls of Jersey slaw.
3. Add top bun and press gently.

Tips

• Use a meat thermometer to monitor your pork. Remove it 15°F shy of your desired finish as it will continue to cook off the grill.
• Butter enhances flavor—don’t substitute with oil if possible.
• If you like crunch, don’t heat all the slaw. Leave some raw for texture contrast.
• Use the grill’s varying heat zones for perfect temperature control.
• Grill all components simultaneously on the Arteflame to save time and maximize flavor.

Variations

1. Spicy Garden State: Add crushed red pepper and jalapeños to the slaw for a spicy kick.
2. Applewood Honey: Mix honey and apple juice into your BBQ sauce for extra sweetness and aromatics.
3. Pineapple Tang: Add grilled pineapple slices with the pulled pork for a Hawaiian twist.
4. Bacon BBQ Bomb: Add grilled bacon strips to the sandwich for smoky crunch.
5. Sweet & Smoky Slaw: Mix smoked Gouda into the slaw for cheesy, smoky depth.

Best Pairings

• Cold craft lager or pale ale
• Grilled corn with chili butter
• Sweet potato fries grilled on the flat cooktop
• Grilled peach slices for a sweet finish

Conclusion

With its bold flavors and authentic Jersey flair, this BBQ Pulled Pork Sandwich is a surefire hit. The Arteflame grill delivers steakhouse-quality sears, perfect slow cooks, and minimal cleanup. Bring this sandwich to your next backyard BBQ, and let the compliments roll in.