North Carolina Chopped BBQ Pork on Arteflame

Introduction

This authentic North Carolina-style Chopped BBQ Pork recipe brings bold Piedmont flavors to your backyard. We're using the Arteflame grill to sear the pork shoulder perfectly and finish it slow on the cooktop for juicy, flavor-packed bites. Everything is wood-fired, with no pots or lids required. Best of all, it’s cooked entirely on one grill — no clean-up nightmares.

Ingredients

• 1 bone-in pork shoulder (5-7 lbs)
• 2 tablespoons kosher salt
• 1 tablespoon black pepper
• 1 tablespoon smoked paprika
• 2 teaspoons garlic powder
• 2 tablespoons brown sugar
• 2 tablespoons butter (for grilling)
• For the red vinegar sauce:
• 1 cup apple cider vinegar
• 1 tablespoon ketchup
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon brown sugar

Instructions

Step 1: Fire up the Arteflame grill

1. Soak 3 paper napkins in vegetable oil and place them inside the Arteflame.
2. Stack seasoned, dry firewood on top of the napkins.
3. Light the napkins and wait about 20 minutes until the grill is hot and the center grate reaches 1,000°F.

Step 2: Prepare the pork shoulder

1. Mix salt, pepper, paprika, garlic powder, and brown sugar.
2. Rub the pork shoulder generously with the spice mix.

Step 3: Sear the pork

1. Place the pork shoulder directly on the center grill grate to sear all sides (about 2-3 minutes per side).
2. Use tongs to rotate and sear every edge — this locks in the juices early using reverse searing technique.

Step 4: Slow-cook on the flat cooktop

1. Once seared, move the pork shoulder to the hotter inner zone of the flat cooktop griddle, placing a bit of butter underneath for flavor.
2. Close any hoodless pizza oven accessory (optional) to keep ambient heat steady, or rotate the pork slowly with the optional rotisserie system for even cooking.
3. Cook low and slow until the internal temperature reaches 200°F (remove at 185°F to allow carryover cooking).

Step 5: Chop and Sauce

1. Let the pork rest for at least 15 minutes after removing from the Arteflame.
2. Finely chop the pork shoulder using a large knife directly on the griddle (griddle off heat).
3. Mix all red vinegar sauce ingredients in a bowl and pour over chopped pork or serve on the side.

Tips

• Always remove meat from the grill 15°F before your target temperature to allow it to finish cooking while resting.
• Use wood chunks like hickory or oak for additional smoke flavor.
• The inner cooktop ring is perfect for slow cooking; the edge is great for keeping sides warm.
• Use butter instead of oil for deeper flavor across all grilled items.

Variations

1. Spicy Carolina BBQ Pork: Add 1 tsp cayenne pepper to the rub and double the crushed red chili in the sauce.
2. Sweet Apple BBQ Pork: Add 1/4 cup apple juice to the sauce and 2 tablespoons grated apple to the rub for sweet contrast.
3. Mustard-based BBQ Pork: Use a South Carolina mustard-style sauce by swapping out ketchup for 2 tablespoons yellow mustard.
4. Smoked Bourbon BBQ Pork: Add a shot of bourbon to the sauce and drizzle some over the pork while cooking.
5. Herb Garlic BBQ Pork: Add fresh chopped rosemary and thyme to the rub for an earthy herb flavor profile.

Best pairings

• Grilled cornbread on the cooktop with melted butter
• Cool vinegar slaw on the side for crunch and balance
• Pickled red onions for acidity
• Sweet tea or a crisp craft lager
• Smoky baked beans, done griddle-style in foil packets

Conclusion

Cooking this North Carolina chopped pork BBQ on the Arteflame grill brings out every smoky, juicy note of flavor. The reverse sear technique and the natural heat zones of the Arteflame are perfect for building depth and texture. Whether you're feeding a backyard crowd or treating yourself to Southern tradition, this recipe delivers every time.