Smoked Nebraska Pork Shoulder on the Arteflame Grill

Introduction

Get ready for a true Midwest BBQ experience with this Smoked Nebraska Pork Shoulder recipe made entirely on the Arteflame grill. Using the reverse sear method, you’ll first lock in the juices by searing at over 1,000°F on the center grill grate, then slowly bring the shoulder up to perfect pulled pork temperature on the flat top griddle. The Arteflame’s unique heat zones and no-lid configuration give you unmatched control and flavor, all while keeping cleanup to a minimum.

Ingredients

• 1 Nebraska pork shoulder (6–8 lbs), bone-in
• 2 tbsp kosher salt
• 1 tbsp freshly ground black pepper
• 2 tbsp smoked paprika
• 1 tbsp brown sugar
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper (optional)
• 4 tbsp unsalted butter, melted
• Burger or brioche buns for serving
• Coleslaw (optional, for topping)
• Your favorite BBQ sauce

Instructions

Step 1: Fire up the Arteflame Grill

1. Place 3 paper napkins in the center of the Arteflame grill.
2. Poursome vegetable oil onto the napkins until damp.
3. Stack firewood over the napkins and light them up.
4. Let the grill heat for about 20 minutes until the center grate reaches over 1,000°F and the flat griddle is sizzling hot.

Step 2: Prep the Pork Shoulder

1. Pat the pork shoulder dry with a paper towel.
2. Mix the salt, pepper, smoked paprika, brown sugar, garlic powder, onion powder, and cayenne in a bowl.
3. Rub the spice mixture generously all over the pork shoulder.
4. Drizzle or brush the melted butter over the entire surface of the pork.

Step 3: Sear the Pork

1. Place the pork shoulder directly on the center grate of the Arteflame to sear at high heat (1,000°F). Sear each side for 2-3 minutes to lock in the juices.

Step 4: Slow Grill on the Flat Top

1. Move the seared pork shoulder onto the flat griddle, closer to the outer edge where the temperature is lower (around 275°F–300°F).
2. Cook slowly, rotating every hour for even doneness. Cover loosely with foil if needed to retain moisture using the Arteflame pizza oven dome or rotisserie hood (optional).
3. Continue turning and cooking until internal temperature hits 195°F.
4. Remove the pork at 180°F internal temperature to allow carry-over cooking to finish the job.

Step 5: Rest and Shred

1. Rest the pork shoulder for 20–30 minutes off the grill.
2. Shred the pork using two forks.
3. Serve hot on buns with BBQ sauce and optional coleslaw.

Tips

• Always let the meat rest before shredding – it helps retain juiciness.
• Use butter instead of oil for a richer, more flavorful crust.
• Use the Arteflame's heat zones to your advantage—hotter in the center, cooler at the edge.
• Keep a small wood fire going during the cook to maintain consistent heat.
• Cook extra pork shoulder—leftovers are perfect for tacos or breakfast hash.

Variations

1. Sweet & Spicy Shoulder: Add honey and chili powder to the seasoning rub for a balanced kick.
2. Herb-Crusted Pork Shoulder: Mix in dried thyme, rosemary, and sage into the rub for a herbaceous twist.
3. Coffee-Rubbed Pulled Pork: Add espresso powder and cocoa powder to the dry rub for deep, smoky flavors.
4. Maple Mustard Glaze: Finish the pork with a blend of maple syrup and grainy mustard for a tangy-sweet glaze.
5. Tex-Mex Pork Shoulder: Rub with cumin, chipotle powder, and lime zest for a bold Southwestern flavor profile.

Best pairings

• Crispy grilled corn on the cob with chili-lime butter
• Grilled sweet potato wedges with cinnamon butter
• Cold IPA or amber ale
• Apple cider coleslaw
• Grilled peach halves with honey drizzle for dessert

Conclusion

This Smoked Nebraska Pork Shoulder recipe gives you crowd-pleasing pulled pork sandwiches straight off the Arteflame, no oven required. With reverse searing, tasty bark, and juicy interiors, this technique delivers restaurant-quality flavor every time. All done with virtually no cleanup using only the Arteflame grill. It’s the definition of grilling perfection.