Tennessee Smoked Pulled Pork Sandwiches

Introduction

Few things say Southern BBQ like slow-smoked pulled pork sandwiches, piled high and dripping with flavor. Using the Arteflame Grill, we’re going to take pork shoulder and transform it into tender, juicy, and perfectly seared pulled pork with a kiss of Tennessee magic. With its ability to sear meat at over 1,000°F on the center grate and cook everything else to perfection on its circular flat griddle, the Arteflame makes this recipe as enjoyable to cook as it is to eat.

Ingredients

• 1 (6-8 lb) bone-in pork shoulder (Boston butt)
• 2 tbsp yellow mustard
• 1/4 cup brown sugar
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp kosher salt
• 2 tsp black pepper
• 1 tsp cayenne pepper (optional for heat)
• 1/2 cup apple cider vinegar (for spritzing)
• 6 brioche buns
• Butter, for griddling buns
• Vinegar-based slaw (see instructions)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour vegetable oil over three paper napkins and place them in the center fire bowl.
2. Stack firewood on top and light the napkins.
3. Let the fire burn for about 20 minutes until the cooktop and center grate reach optimal temperature.

Step 2: Prepare and Season the Pork Shoulder

1. Rub yellow mustard all over the pork as a binder.
2. Mix brown sugar, smoked paprika, garlic powder, onion powder, salt, pepper, and cayenne if using.
3. Generously coat pork shoulder with the dry rub on all sides.

Step 3: Sear on the Center Grate

1. Place the pork shoulder on the center grill grate directly over the flame for about 4-5 minutes per side to develop a rich crust and lock in juices.

Step 4: Smoke It Slow on the Flat Griddle

1. Move the pork shoulder to a cooler zone on the flat cooktop griddle.
2. Spritz with apple cider vinegar every hour to maintain moisture and build bark.
3. Cook low and slow, adjusting location on the cooktop to keep temp around 225°F to 250°F. Cook until internal temperature reaches 195°F.
4. Remove from grill when internal temperature hits 180°F to allow carryover cooking to bring it to perfect doneness.

Step 5: Rest and Pull the Pork

1. Allow pork shoulder to rest for 30–45 minutes, tented with butcher paper or foil.
2. Shred the pork using two forks. Remove any large pieces of fat.

Step 6: Toast the Buns and Assemble

1. Butter the insides of brioche buns and toast them cut-side-down on the flat top griddle until golden brown.
2. Load buns with shredded pork and top with vinegar slaw.

Step 7: Make Quick Tennessee Slaw

1. Mix 4 cups shredded cabbage, 1/4 cup apple cider vinegar, 1 tbsp sugar, 1/2 tsp celery seed, salt & pepper to taste.
2. Let it sit for 10-15 minutes while pork cooks.

Tips

• Let the pork shoulder rest before shredding to redistribute juices.
• Use the Arteflame’s heat zones for perfect indirect cooking.
• Spritzing keeps the bark from burning and adds tangy depth.
• Use real wood, such as hickory or oak, for an authentic smoke flavor.
• Use butter instead of oil for better tasting buns and pork touches.

Variations

1. Sweet Southern Pulled Pork: Replace cayenne with a honey glaze and serve with a creamy coleslaw.
2. Tennessee Whiskey Pulled Pork: Add 2 tbsp of Tennessee whiskey to the apple cider vinegar spritz for a smoky-spirit twist.
3. Carolina Gold Pulled Pork: Replace brown sugar rub with a mustard-based BBQ rub and top with mustard BBQ sauce.
4. Chipotle Pulled Pork: Mix 1 tbsp chipotle powder with your rub for smoky heat and top with avocado slaw.
5. Asian Fusion Pulled Pork: Rub with a 5-spice blend and top with pickled carrots and daikon.

Best pairings

• Sweet tea or Tennessee whiskey lemonade
• Grilled corn with jalapeño butter
• Griddled potato wedges
• Grilled peaches with a hint of cinnamon for dessert

Conclusion

With the Arteflame Grill’s perfect sear and even heat distribution, this Tennessee-style pulled pork sandwich becomes a showstopper. Whether you're feeding a backyard crowd or cooking for the family, this method delivers juicy, flavorful pulled pork every time—with almost no cleanup when you're done. Fire it up, and enjoy real grilling.