South Carolina Mustard BBQ Pork on Arteflame

Introduction

South Carolina Mustard-Style BBQ Pork is a tangy and unforgettable spin on slow-cooked pork shoulder. Grilled exclusively on the Arteflame, this recipe combines bold flavors with perfect texture. The sear from the 1,000°F center grate locks in juices, while the flat steel cooktop gently brings the meat to tender perfection. It’s all about precision, flavor, and southern charm—without ever needing an oven or pan.

Ingredients

• 1 (4–5 lb) bone-in pork shoulder
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp smoked paprika
• 1 tbsp brown sugar
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tbsp unsalted butter (for griddle)
• 1 cup yellow mustard
• 1/4 cup apple cider vinegar
• 1/4 cup honey
• 2 tbsp Worcestershire sauce
• 1 tsp cayenne pepper (optional for heat)
• 3 paper napkins (for lighting the grill)
• Vegetable oil (to soak the napkins)
• Firewood

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up the Arteflame Grill

1. Place 3 paper napkins in the center of the Arteflame grill.
2. Pour a small amount of vegetable oil on the napkins.
3. Stack firewood over the oiled napkins.
4. Light the napkins and allow the grill to heat for 20 minutes.

Step 2: Prepare the Pork Shoulder

1. In a small bowl, mix salt, pepper, paprika, brown sugar, garlic powder, and onion powder.
2. Rub the spice mixture evenly over the pork shoulder.

Step 3: Sear the Pork

1. When the center grill grate reaches 1,000°F, place the pork shoulder directly on the center grate.
2. Sear each side for 2–3 minutes to lock in the juices.

Step 4: Move to the Flat Griddle Cooktop

1. Add butter to the area of the cooktop closest to the center (hot zone).
2. Move the pork shoulder onto the buttered section of the flat cooktop.
3. Let it cook slowly, rotating occasionally, for about 3.5–4.5 hours until internal temp reaches 190°F.
4. Remove the pork at 175°F and let it rest for 20 minutes—it will continue cooking as it rests.

Step 5: Make the Mustard BBQ Sauce

1. In a bowl, mix mustard, apple cider vinegar, honey, Worcestershire sauce, and cayenne pepper (if using).
2. Stir until well combined. No need to heat—just spoon it on when ready to serve.

Step 6: Serve

1. Shred the rested pork using forks or shredder claws.
2. Drizzle with mustard BBQ sauce and serve hot.

Tips

• Use hardwood like oak or hickory for a deeper smoke flavor.
• Keep rotating the pork on the flat cooktop to maintain even cooking without burning.
• Let the meat rest after removing it so the juices redistribute.
• Stay near the grill—you can cook sides like corn, onions, or buns right on the cooktop.
• Always check internal temps using a meat thermometer for best results.

Variations

1. Spicy Carolina Kick: Add 2 extra teaspoons of cayenne to the rub and sauce for serious heat lovers.
2. Sweet and Tangy: Swap out the mustard for Dijon and add 2 tbsp molasses for a deeper, sweeter contrast.
3. Smoky Peach BBQ: Mix 1/2 cup peach preserves into the mustard sauce for a fruit-forward twist.
4. Garlic Herb Infusion: Add chopped rosemary and thyme into the rub for an herby profile with freshness.
5. Pulled Pork Sliders: Serve on mini brioche slider buns with pickled onions and slaw made right on the grill.

Best Pairings

• Grilled corn on the cob with Cajun butter (use outer griddle edge for slow cook)
• Southern-style coleslaw
• Grilled sourdough toast with melted butter
• Pickled vegetables grilled lightly on the flat top
• Peach iced tea or a bold IPA

Conclusion

Grilling this South Carolina Mustard-Style BBQ Pork on the Arteflame isn’t just about cooking—it’s an experience. From the easy fire-up method to the reverse-sear magic and versatile flat top griddle, this recipe delivers bold Southern flavor and perfect texture every time—no lid, no oven, just fire and flavor.