Wyoming BBQ Pulled Pork Sandwich

Introduction

This Wyoming BBQ Pulled Pork Sandwich delivers smoky, tender pork shoulder grilled to perfection right on the Arteflame grill. With a deep charcoal flavor and tangy barbecue sauce, this sandwich captures the rugged spirit of Wyoming and the unbeatable flavor of reverse-seared pork. By using the flat top griddle and center grill grate, every step of the cooking process enhances tenderness and locks in rich juices. Say goodbye to dry pork and hello to savory, slow-cooked perfection—no oven, no fuss, just big flavor.

Ingredients

• 5 lbs pork shoulder (bone-in preferred)
• Kosher salt (to taste)
• Freshly ground black pepper (to taste)
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp brown sugar
• 2 tbsp butter (for grilling)
• 1 ½ cups barbecue sauce (your favorite blend)
• 6 brioche sandwich buns
• Coleslaw (optional, for topping)
• Pickles (optional, for serving)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the grill bowl.
2. Stack firewood over top of the napkins.
3. Light the paper to ignite the firewood and let it burn for 20 minutes until the cooktop and center grate reach cooking temperature.

Step 2: Prepare the pork shoulder

1. Mix smoked paprika, garlic powder, onion powder, brown sugar, salt, and pepper into a dry rub.
2. Massage the dry rub all over the pork shoulder, coating it evenly.

Step 3: Sear the pork shoulder

1. Place the pork shoulder directly onto the center grill grate over the flames (about 1,000°F).
2. Sear each side for about 3-5 minutes, rotating until a dark, caramelized crust forms. This locks in the juices.

Step 4: Reverse sear on the flat top griddle

1. Move the seared pork shoulder onto the flat top griddle toward the outer edge for lower heat slow cooking.
2. Place a pat of butter under the pork to enhance flavor as it cooks.
3. Let it cook slowly, turning occasionally, until the internal temperature reaches 195°F.
4. Remove the pork from the Arteflame grill once it reaches 180°F (it will continue cooking to target temperature).
5. Let rest for 20 minutes before shredding.

Step 5: Shred and sauce it

1. Using forks, shred the pork shoulder on the griddle surface or a cutting board.
2. Drizzle barbecue sauce over the shredded pork and fold together gently.

Step 6: Build your Wyoming BBQ sandwich

1. Split and toast brioche buns on the flat top with a light butter coating.
2. Pile high with pulled pork and top with coleslaw and pickles if desired.

Tips

• Use a meat thermometer to monitor doneness precisely—aim for removing pork at 180°F.
• Using butter instead of oil for searing and griddling adds depth of flavor.
• Wider buns like brioche or potato buns hold the juices better.
• Searing at 1,000°F over the center grate carves in that authentic wood-fired crust.
• The Arteflame grill’s heat zones let you grill everything efficiently and evenly.

Variations

1. Sweet Heat Wyoming BBQ: Add honey and chipotle to your BBQ sauce for a spicy-sweet twist.
2. Carolina Gold Style: Swap traditional BBQ sauce with mustard-based Carolina Gold sauce and serve with vinegar slaw.
3. Tex-Mex Twist: Mix in roasted poblano peppers and queso fresco for a southwestern flavor.
4. Kansas City Bold: Use molasses-heavy Kansas City BBQ sauce and top with crispy onion rings.
5. Maple Bourbon Blend: Add a splash of bourbon and maple syrup to your BBQ sauce and serve on buttered cornbread buns.

Best pairings

• Crinkle-cut fries grilled on the flat top in butter until crispy
• Grilled corn on the cob with chili-lime butter
• Warm baked beans with bacon smokiness from the griddle
• Ice-cold root beer or a smoky bourbon cocktail
• Griddled apple pie slices for dessert

Conclusion

With the Arteflame grill, grilling big, bold meals like this Wyoming BBQ Pulled Pork Sandwich is hassle-free and delicious every time. Its unique ability to sear over 1,000°F and slow cook on the flat top lets you master all flavor profiles with one tool. Whether feeding a group or indulging solo, you’ll never go back to oven-roasted again. Grill it up, shred it down, and stack it high—Wyoming style.