Dutch Oven Pulled Pork Sandwiches with Tangy Slaw for a Crowd
Rub 4 pounds of cubed pork shoulder, sear it in a Dutch oven over hot coals, then braise it covered in a tangy ketchup-vinegar sauce for about 2.5 to 3 hours at roughly 325°F. Shred the pork, simmer it in the sauce for 10 minutes, and pile it on toasted buns with crunchy slaw and pickles. Plan on about 3.5 hours total, and it feeds 8.
This is the sandwich you plan a camp day around. You get one big pot, a few hours of fire-tending, and a line of hungry people holding buns. Cutting the pork into chunks speeds up the cook, so you can start after lunch and eat at dinner.
The sauce is sweet, tangy and a little smoky. The slaw is cold and sharp, which cuts through the rich pork. Mix the slaw in a bowl while the pork braises and keep it in the cooler until it's time to eat.
Dutch Oven Pulled Pork Sandwiches with Tangy Slaw for a Crowd
- Prep
- 25 min
- Cook
- 3 hr 15 min
- Serves
- 8
- Difficulty
- Moderate
- Heat
- Medium coals, about 325°F in the oven
- Pack weight
- 10 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- No stove
- Some water
- Real dishes
- Prep ahead
Ingredients
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