Indiana BBQ Pulled Pork Sandwich on Arteflame Grill

Introduction

Get ready for a mouthwatering BBQ pulled pork sandwich made entirely on the Arteflame grill! With its unique high-temperature center grill grate and flat griddle cooktop, this recipe ensures juicy, flavorful pulled pork cooked to perfection with an authentic Indiana-style tangy barbecue sauce. No need for an oven—everything is done right on the grill for incredible flavor and texture!

Ingredients

• 1 bone-in pork shoulder (5-6 lbs)
• 2 tbsp kosher salt
• 2 tbsp black pepper
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tbsp brown sugar
• 2 tbsp butter
• 1 cup Indiana-style tangy barbecue sauce
• 6 toasted sandwich buns
• 1 cup coleslaw (optional, for topping)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood over the soaked napkins and light the paper.
3. Let the grill heat up for about 20 minutes until the flat top cooktop is evenly heated.

Step 2: Prepare the pork shoulder

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

Step 3: Sear the pork shoulder

1. Place the pork shoulder on the center grill grate for a high-temperature sear at 1,000°F.
2. Sear each side for about 2-3 minutes, locking in the juices.

Step 4: Slow cook on the flat cooktop

1. Move the seared pork shoulder to the outer section of the griddle cooktop.
2. Let it cook for about 4-5 hours, rotating and flipping occasionally for even cooking.
3. Check the internal temperature and remove the meat when it reaches 190°F.
4. Allow it to rest—carryover cooking will bring it up to 200°F, ideal for shredding.

Step 5: Shred the pork

1. Use two forks to pull the pork apart into tender shreds.
2. Mix in a cup of Indiana-style barbecue sauce for extra flavor.

Step 6: Assemble the sandwiches

1. Butter the sandwich buns and toast them lightly on the Arteflame flat griddle.
2. Pile the pulled pork onto the buns, adding more barbecue sauce if desired.
3. Top with coleslaw for crunch and extra flavor.

Tips

• Always remove the pork from the grill at 190°F as it will continue cooking to 200°F while resting.
• Using firewood instead of charcoal enhances the smoky flavor.
• Let the pork rest for at least 15 minutes before shredding to retain juices.
• For an extra layer of flavor, baste the pork with barbecue sauce every hour during cooking.

Variations

1. Spicy Indiana-Style: Add 1 tbsp cayenne pepper and 1 tbsp hot sauce to the rub and sauce for extra heat.
2. Honey Bourbon BBQ: Mix ¼ cup of bourbon and 2 tbsp honey into the barbecue sauce for a smoky sweetness.
3. Carolina Mustard Style: Substitute the barbecue sauce for a tangy mustard-based sauce.
4. Coffee-Rubbed BBQ: Add 1 tbsp finely ground coffee to the rub for a deep, rich flavor.
5. Applewood Smoked: Use applewood chunks while grilling for a subtly sweet aroma.

Conclusion

Making BBQ pulled pork sandwiches on the Arteflame grill results in unparalleled flavor and juiciness. The reverse sear method ensures a perfectly tender texture, and the Indiana-style barbecue sauce adds just the right amount of tang. Enjoy this incredible dish with family and friends!

Best Pairings

• Grilled corn on the cob with butter
• Homemade potato salad
• Pickle spears for a tangy contrast
• Ice-cold craft beer or sweet iced tea