Lexington-Style North Carolina Pulled Pork

Introduction

Lexington-style North Carolina pulled pork combines the deep, smoky richness of slow-cooked pork shoulder with a tangy vinegar-based red sauce. On the Arteflame grill, we take this up a notch by first searing the pork at over 1,000°F on the center grill grate, then finishing it to tender perfection on the surrounding flat-top cooktop. With this method, you get a beautifully caramelized bark and a juicy, shreddable interior—without using any pots, pans, or ovens. It's pure Carolina flavor, scratch-cooked the Arteflame way!

Ingredients

• 1 bone-in pork shoulder (6–8 lbs)
• 2 tbsp kosher salt
• 1 tbsp coarse black pepper
• 1 tbsp smoked paprika
• 1 tbsp brown sugar
• 2 tsp garlic powder
• 2 tsp onion powder
• 1/2 cup apple cider vinegar
• 1/2 cup ketchup
• 1 tbsp red pepper flakes
• 1 tbsp sugar
• 2 tbsp melted butter (for griddle)
• 3 paper napkins & vegetable oil (to light the grill)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Soak 3 paper napkins in vegetable oil and place them in the grill basin.
2. Stack firewood over the napkins and light the paper.
3. Allow the grill to heat for 20 minutes, until the center grate reaches 1,000°F and griddle is hot.

Step 2: Prepare the Pork

1. Mix together salt, pepper, paprika, brown sugar, garlic powder, and onion powder.
2. Rub this dry rub generously all over the pork shoulder, pressing it into the meat.

Step 3: Sear for Flavor

1. Place the pork shoulder on the center grill grate to sear all sides at high heat (about 1 minute per side).
2. Use tongs to flip and rotate until a deep crust forms.

Step 4: Slow Cook on the Flat Top

1. Move the pork shoulder to the outer griddle area of the Arteflame.
2. Position it closer to the center for more heat, further out for lower heat.
3. Cook low and slow for 4 to 6 hours, flipping every hour and spooning melted butter to keep it moist.
4. Check internal temp regularly. Remove from grill at 195°F (final temp will rise to 210°F during resting).

Step 5: Make the Sauce

1. On the Artisan cooktop, pour a mix of vinegar, ketchup, sugar, and red pepper flakes into a heat-safe grill-safe steel bowl or directly on a low-heat zone of the griddle.
2. Slowly reduce the sauce while stirring occasionally for about 10–15 minutes until it thickens slightly.

Step 6: Pull and Serve

1. Let pork rest for at least 20 minutes.
2. Use forks to shred the pork directly on the Arteflame griddle.
3. Drizzle with the red vinegar sauce and pile onto buns or serve solo!

Tips

• Always remove the meat from the grill when it's 15°F below target temp; carryover cooking will finish the job.
• For best flavor, rotate the pork regularly to evenly distribute heat from the Arteflame cooktop.
• Using butter on the flat griddle keeps the pork juicy and adds depth to the charred crust.
• Make extra sauce for dipping or slathering on sandwich buns.

Variations

1. Spicy Carolina Kick: Add 1 tsp cayenne pepper to the dry rub and double the red pepper flakes in the sauce.
2. Mustard Tang: Swap ketchup with yellow mustard for a tangier, South Carolina-style finish.
3. Smoky Bourbon Finish: Add 2 tbsp bourbon to the sauce toward the end of cooking on the griddle.
4. Apple Cider Twist: Add 1/4 cup apple juice while slow cooking the pork to give a fruity, tenderizing aroma.
5. Honey Glaze Pork: Mix 2 tbsp honey into the reduced sauce for a sweet contrast to the vinegar base.

Best pairings

• Grilled sweet corn on the Arteflame flat top
• Creamy slaw served chilled in a cast iron dish on the edge of the grill
• Charred baked beans in a chill zone of the flat-top
• Honey cornbread slices grilled on the Arteflame with butter
• IPA or cider to balance the vinegar tang

Conclusion

Lexington-style North Carolina pulled pork on the Arteflame is a true celebration of tradition with a modern twist. Searing it first, then slow-cooking on the griddle ensures juicy, melt-in-the-mouth pork with a tangy zing from the red sauce. It's rustic, it's bold, and it's all done outdoors with no cleanup hassle—just flavor and fire.