Introduction

Nothing beats the mouthwatering flavor of slow-smoked pulled pork, especially when cooked Kansas-style on the Arteflame grill. The rich hickory smoke combined with a deep sear locks in the juices and creates a perfectly tender, flavorful result. With the Arteflame grill’s ability to sear meat at over 1,000°F and its even heat distribution on the flat griddle cooktop, you won’t need a smoker—just fire up the grill and get ready for some of the best pulled pork you’ve ever had!

Ingredients

• 1 (6-8 lb) bone-in pork shoulder
• 2 tbsp coarse kosher salt
• 2 tbsp freshly ground black pepper
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp brown sugar
• 1 tbsp mustard powder
• 2 tbsp butter
• Hickory wood chunks
• 1 cup of your favorite barbecue sauce

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place them in the center of the Arteflame grill as a firestarter.
3. Stack hickory wood chunks over the soaked napkins.
4. Light the paper and let the fire build up for about 20 minutes.
5. Once the grill is ready, ensure the flat cooktop is hot but not scorching.

Step 2: Season the Pork Shoulder

1. In a bowl, mix salt, black pepper, smoked paprika, garlic powder, onion powder, brown sugar, and mustard powder.
2. Rub the spice mixture generously all over the pork shoulder.
3. Let the pork sit at room temperature for about 30 minutes to absorb the flavors.

Step 3: Sear the Pork for Ultimate Flavor

1. Place the pork shoulder on the center grill grate which reaches over 1,000°F.
2. Sear each side for about 2-3 minutes until a golden-brown crust forms.

Step 4: Slow Cook on the Arteflame Flat Cooktop

1. Move the seared pork to the outer side of the flat griddle cooktop.
2. Add hickory chunks to the fire to enhance the smoke flavor.
3. Slow-cook for about 4-5 hours, flipping occasionally.
4. When the internal temperature reaches 190°F, remove from the grill.

Step 5: Rest and Pull the Pork

1. Let the pork rest for about 30 minutes to allow juices to redistribute.
2. Shred the pork shoulder using two forks.
3. Mix in your favorite barbecue sauce.

Tips

• Always remove the meat from the grill when it's 15°F below the final desired temperature.
• Use butter instead of oil for a richer flavor.
• Let the firewood burn down to hot embers for even cooking.

Variations

• Spicy Kansas Pulled Pork: Add 1 tbsp cayenne pepper to the rub for extra heat.
• Sweet Kansas Pulled Pork: Increase the brown sugar to 2 tbsp for a caramelized crust.
• Garlic Butter Kansas Pulled Pork: Mix melted butter and minced garlic into the pulled meat for a flavor boost.
• Honey BBQ Kansas Pulled Pork: Mix honey with barbecue sauce for a slightly sweet finish.
• Herb-Infused Kansas Pulled Pork: Add fresh rosemary and thyme for an aromatic depth of flavor.

Conclusion

With the Arteflame grill, you don’t need a smoker to create Kansas-style hickory-smoked pulled pork. The high-heat searing and slow-cooking over real wood fire deliver an unbeatable taste and texture. Gather your friends and family and enjoy a meal that’s sure to impress!

Best Pairings

• Classic coleslaw
• Grilled corn on the cob with butter
• Homemade cornbread
• Pickled red onions
• Refreshing lemonade or iced tea