Oregon Blackberry BBQ Pulled Pork

Introduction

There's something magical about marrying the deep, tangy sweetness of Oregon blackberries with slow-grilled pulled pork. This dish is bold, juicy, and infused with real wood fire flavor. We're making it all on the Arteflame grill using the reverse searing method, locking in juices with a beautiful crust and finishing it low and slow on the flat cooktop. Say goodbye to the oven — this ultimate BBQ pulled pork is going straight from fire to feast.

Ingredients

• 1 bone-in pork shoulder (4–5 lbs), trimmed
• Salt and freshly ground black pepper
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tsp cayenne pepper (optional, for heat)
• 1 tbsp brown sugar
• 2 tbsp unsalted butter (for searing)
• 1 ½ cups Oregon blackberry BBQ sauce (see tips for homemade)
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/4 cup blackberry preserves (optional for extra sweetness)
• Soft buns or brioche rolls, for serving
• Coleslaw (optional, for topping)

Instructions

Step 1: Fire up your Arteflame grill

1. Pour a small amount of vegetable oil onto three paper napkins.
2. Place the oiled napkins in the center fire area of the Arteflame grill.
3. Stack dry firewood over the napkins.
4. Light the napkins and let the fire build for about 20 minutes until the cooktop is hot and you're ready to sear and grill.

Step 2: Prep the pork shoulder

1. Mix salt, black pepper, smoked paprika, garlic powder, cayenne (if using), and brown sugar in a small bowl.
2. Rub this blend generously all over the pork shoulder. Let it sit at room temp while the grill heats.

Step 3: Sear the pork

1. Place two tablespoons of butter on the center grill grate of the Arteflame (over 1,000°F) to melt.
2. Sear all sides of the pork shoulder, about 2–3 minutes per side, to lock in juices and create a deep, flavorful crust.
3. Once fully seared, move the meat to the medium-hot zone of the flat top cooktop for slow grilling.

Step 4: Cook low and slow

1. Position the pork on the outer part of the cooktop (lower heat zone) and cover loosely with foil (optional to help retain moisture).
2. Rotate the meat every 30 minutes to ensure even cooking and baste with Oregon blackberry BBQ sauce.
3. Grill until the pork reaches an internal temperature of 190°F (remove it around 175°F to 180°F, as it will continue cooking off heat).

Step 5: Rest and pull

1. Transfer the pork to a cutting board and tent with foil. Let it rest for 20–30 minutes.
2. Shred the pork using two forks.
3. Mix pulled pork with more blackberry BBQ sauce, Dijon mustard, apple cider vinegar, and blackberry preserves (if desired).

Step 6: Serve

1. Serve on soft buns with coleslaw if desired. Drizzle with extra sauce for good measure.

Tips

• To make homemade Oregon blackberry BBQ sauce, simmer 1 cup of blackberry preserves or fresh blackberries, 1 cup ketchup, 2 tbsp apple cider vinegar, 1 tbsp brown sugar, 1 tsp smoked paprika, and 1 tsp garlic powder until thickened.
• Always pull the pork from the grill about 15°F below your target temperature to avoid overcooking — the internal temp will continue rising off heat.
• Let the fire do all the work. With the Arteflame’s even heat, there’s no need to rush — just rotate and baste regularly.
• Reserve any flavorful crust bits and mix them into the pulled pork mixture for added texture and flavor.
• A pat of butter on the flat top before searing adds an extra layer of richness.

Variations

1. Spicy Oregon BBQ Pulled Pork: Add extra cayenne pepper and a dash of chipotle powder to the rub for a smoky kick.
2. Oregon Bourbon Blackberry Pork: Stir 2 tbsp of bourbon into the blackberry BBQ sauce for deeper flavor complexity.
3. Oregon Apple-Blackberry Pulled Pork: Add grated apple to the pulled pork mix — it complements the berries and pork beautifully.
4. Oregon Blackberry Pulled Chicken: Use bone-in chicken thighs or drumsticks; sear and finish on the flat top, then shred.
5. Vegetarian Oregon BBQ Jackfruit: Use young green jackfruit instead of pork and grill seasoned chunks directly on the flat top before mixing with blackberry BBQ sauce.

Conclusion

This Oregon Blackberry BBQ Pulled Pork is smoky, sweet, and irresistibly tender. With the power of the Arteflame grill and real fire, you bring out bold, natural flavors you just won’t get from an oven or slow cooker. Outdoor cooking just got a whole lot tastier.

Best pairings

• Grilled corn on the flat top with butter and a dash of cayenne
• Flat top mac and cheese with crispy breadcrumbs
• Grilled peach halves with a drizzle of honey
• Cold Oregon Pinot Noir or a chilled blackberry hard cider
• Refreshing cucumber and dill salad cooked lightly on the outer flat top ring