Vermont Smoky Maple BBQ Pulled Pork

Introduction

There’s nothing quite like the rich and savory aroma of slow-grilled pulled pork wafting through the air. This Vermont-style smoky maple BBQ pulled pork combines the sweetness of real Vermont maple syrup with bold smoky notes, making it a backyard favorite. Using the unparalleled high-heat searing capabilities of the Arteflame grill, this recipe brings out exceptional flavor and juiciness with reverse searing—first seared over the blazing hot center grill grate, then gently cooked on the surrounding flat cooktop. Best of all, it's entirely cooked on the Arteflame—no pots, pans, or oven needed.

Ingredients

• 1 (4–5 lb) pork shoulder (bone-in or boneless)
• 2 tbsp kosher salt
• 1 tbsp coarse black pepper
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper (optional for heat)
• 1/2 cup unsalted butter
• 1 1/2 cups Vermont maple syrup (dark, robust)
• 1 cup apple cider vinegar
• 1/2 cup ketchup
• 1/4 cup brown sugar
• 2 tbsp Worcestershire sauce
• 1 tsp liquid smoke (mesquite or hickory)
• Salt and pepper to taste

Instructions

Step 1: Prepare the Arteflame Grill

1. Place 3 paper napkins in the fire bowl and drizzle with vegetable oil.
2. Stack firewood over the paper napkins.
3. Light the paper and let the fire build for about 20 minutes until the cooktop is hot and the center grill grate reaches searing temperatures.

Step 2: Season the Pork Shoulder

1. In a small bowl, mix salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper.
2. Thoroughly coat the pork shoulder with the seasoning mix.

Step 3: Sear the Pork

1. Place the pork shoulder on the center grill grate of the Arteflame.
2. Sear each side for 4–5 minutes. This locks in juices by forming a flavorful crust.

Step 4: Slow Cook on Flat Cooktop

1. Move the pork shoulder to the flat top griddle surrounding the center grill grate.
2. Position it closer to the center for more heat, or farther out for slower cooking.
3. Place a mixture of butter, maple syrup, ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, liquid smoke, and a pinch of salt and pepper near the pork on the flat top to reduce slowly into a glaze.
4. Reapply the glaze every 30–45 minutes as the pork cooks.

Step 5: Monitor the Temperature

1. Allow the pork to slowly cook on the flat top until the internal temperature reads 190°F.
2. Remove the pork at 175°F to allow for carryover cooking up to 190°F.

Step 6: Shred and Serve

1. Let the pork rest for 20 minutes before shredding.
2. Toss the shredded pork in the remaining glaze on the flat top for a final caramelized finish before serving.

Tips

• Use unsalted butter for better flavor and control over saltiness.
• Mop the glaze onto the meat rather than pouring—it gives even coating and incredible flavor.
• Cook on different heat zones of the Arteflame by adjusting the distance to the blazing center grate.
• Always use a meat thermometer to ensure perfect internal temperature.
• Reheat leftovers directly on the flat top for crispy edges and moist insides.

Variations

1. Spicy Vermont Pulled Pork: Add 2 tsp of chipotle powder and diced jalapeños to the glaze for extra heat.
2. Maple Mustard Pulled Pork: Replace ketchup with Dijon mustard and add 2 tbsp yellow mustard to the glaze for a zesty tang.
3. Bourbon BBQ Pulled Pork: Add 1/4 cup bourbon to the glaze while reducing—pairs perfectly with the maple sweetness.
4. Applewood Pulled Pork: Replace liquid smoke with applewood flakes on the fire for a cooler, fruitier smoke profile.
5. Smoky Pineapple Pulled Pork: Sub half the ketchup in the glaze with crushed grilled pineapple for a tropical tang.

Best Pairings

• Grilled cornbread with jalapeño butter on the Arteflame flat top
• Apple cider slaw for a fresh, tangy crunch
• Cast-iron baked beans (or flat-top version)
• Roasted sweet potatoes cooked near the outer edge of the Arteflame
• Ice-cold Vermont craft amber ale

Conclusion

With the Arteflame grill’s superior searing power and wide griddle space, this Vermont Smoky Maple BBQ Pulled Pork becomes the ultimate crowd-pleaser. The unique reverse searing method locks in flavor while the maple-infused glaze creates a smoky-sweet finish that’s unforgettable. Whether you're grilling for family or impressing a dinner party, this dish never fails to shine.