Lansing-Style BBQ Pulled Pork Sandwich with Michigan Sauce

Introduction

Grilling this Lansing-Style BBQ Pulled Pork Sandwich on the Arteflame grill creates an unbeatable depth of flavor. With a perfectly seared crust and juicy, tender interior, this sandwich will quickly become a favorite. Enjoy this delicious Michigan specialty with family and friends!

Ingredients

• 1 pork shoulder (5 lbs)
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• 1/2 cup unsalted butter, melted
• 1 cup Michigan-style BBQ sauce
• 6 brioche buns
• 1/2 cup coleslaw (optional)

Instructions

Step 1: Fire up the Arteflame grill

• Pour vegetable oil on three paper napkins.
• Place the napkins in the center of the grill.
• Stack firewood over the napkins.
• Light the napkins and allow the grill to fully heat for about 20 minutes.

Step 2: Prepare the pork shoulder

• Rub the pork shoulder with salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper.
• Let the pork rest for 15 minutes while the grill heats.

Step 3: Sear the pork

• Place the pork shoulder on the center grill grate.
• Sear for 2 minutes per side to lock in juices and create a rich crust.

Step 4: Slow cook on the flat top

• Move the pork shoulder onto the flat cooktop.
• Cook slow and low, turning occasionally, for approximately 4 hours or until the internal temperature reaches 195°F.

Step 5: Rest and shred

• Remove the pork from the grill when the internal temperature reaches 180°F.
• Let it rest for 30 minutes, allowing the temperature to rise as it finishes cooking.
• Shred the pork using two forks.

Step 6: Toast buns & assemble

• Lightly butter the buns and place them on the flat cooktop for 1-2 minutes until golden brown.
• Layer shredded pork onto each bun, drizzle with Michigan-style BBQ sauce, and add coleslaw if desired.

Tips

• Use an instant-read thermometer to check the internal temperature of the pork.
• For extra moisture, baste the pork with melted butter throughout the cooking process.
• For a spicier kick, add extra cayenne or hot sauce to the BBQ sauce.
• Let the pork rest before shredding to keep it juicy and tender.
• Grill all your sides on the flat cooktop while the pork is cooking.

Variations

• Spicy Michigan Pulled Pork: Add extra cayenne pepper and a splash of hot sauce to the rub and sauce for a fiery twist.
• Apple Cider Pulled Pork: Marinate the pork in apple cider overnight for a sweet and tangy touch.
• Maple Bourbon Pulled Pork: Mix maple syrup and bourbon into the BBQ sauce for a rich, smoky flavor.
• Mustard BBQ Pulled Pork: Use a mustard-based Michigan BBQ sauce for a tangy and savory variation.
• Smoky Hickory Pulled Pork: Add extra hickory wood chunks to enhance the smoky flavor.

Best pairings

• Crispy baked sweet potato fries
• Grilled corn on the cob
• Homemade pickle chips
• Ice-cold craft beer
• Classic coleslaw

Conclusion

Grilling this Lansing-Style BBQ Pulled Pork Sandwich on the Arteflame grill creates an unbeatable depth of flavor. With a perfectly seared crust and juicy, tender interior, this sandwich will quickly become a favorite. Enjoy this delicious Michigan specialty with family and friends!