Camping Recipes

Slow Roasted Pulled Pork Sandwich

(12 in dutch oven, 75 coals – 27 coals 1st time, 20 2nd/3rd time, 15 4th/5th time)

Slow Roasted Pulled Pork


  • 4 lb. pork butt or half butt or shoulder roast, boneless
  • 2 – 3 tbsp. of dry rub
  • 1 c. chicken stock


  1. If your pork butt is boneless and comes in a stretchy fiber net, remove the net. Place the butt into a bowl and apply the rub all over. Cover the meat and place into the refrigerator overnight.
  2. The next morning, uncover. Start up a chimney of about 30 coals. When the coals are ready, put a circle of 9 under the oven and 18 on the lid.
  3. Second session of heat: pour in 1 cup of chicken stock, close the oven. Put 8 coals under and the remainder on lid. Let it go about 45 minutes and replace the heat.
  4. Low and slow is the name of the game here, so try not to open the lid! Continue with heat, 3rd, 4th, and 5th sessions. You should end up cooking almost 5 – 6 hours!
  5. When you have finished cooking, let the meat rest for 10 – 15 minutes. Then you can take 2 forks and pull apart the roast. When you pulled all the meat, pour over the Carolina BBQ finishing sauce. Serve up with spicy slaw on slider rolls.

Dry Rub


  • 3 tbsp. ground
  • dry mustard
  • 3 tbsp. kosher salt
  • 1½ tbsp. brown sugar
  • 2 tsp. pepper
  • 2 tsp. paprika
  • ¼ tsp. Cayenne


  1. Mix all the ingredients in a bowl, using your fingers to break up any lumps. Pat the meat dry

with paper towels, then sprinkle the rub all over, using your fingers to pat the spices into the meat.

  1. Wrap the meat in plastic wrap and refrigerate for up to 24 hrs.

Carolina BBQ Sauce


  • ¼ lb. butter
  • ½ c. apple cider vinegar
  • 3 tbsp. lemon juice
  • 1½ tbsp. Worcestershire
  • 1 tbsp. honey
  • 2 tsp. salt
  • 1 tsp. black pepper


  1. Once the butter is melted in a saucepan, stir in all but the vinegar and bring to a boil. Let

simmer for about 3 minutes. Remove the pan from the heat, stir in the vinegar, allow the sauce to cool.

Spicy Slaw


  • ½ c. apple cider vinegar
  • ½ c. distilled white vinegar
  • 2 tbsp. sugar
  • 2 tsp. hot pepper sauce
  • 1 tsp. crushed red pepper
  • 1 tsp. salt & ⅛ tsp. pepper
  • 1 red shredded cabbage


  1. In a medium bowl, whisk together the vinegars, sugar, hot sauce, crushed red pepper, salt and pepper. Add the cabbage and toss. Let stand for 30 minutes, then toss and serve.



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