Dutch Oven Campfire Pulled Pork Sandwiches

Quick Recipe Version (TL;DR)

• Yield: 8 servings (about 8 camp sandwiches)
• Prep Time: 20 minutes
• Cook Time: 5 hours 15 minutes
• Total Time: 5 hours 35 minutes

Quick Ingredients

• 1 (4.5 lb / 2.0 kg) boneless pork shoulder (Boston butt)
• 2 tbsp kosher salt
• 1 tbsp packed brown sugar
• 2 tsp smoked paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp ground cumin
• 1 tsp dry mustard
• 1 tsp freshly ground black pepper
• 1 tbsp neutral oil (canola or avocado)
• 1 large yellow onion, sliced
• 6 garlic cloves, smashed
• 1 cup apple cider
• 1/2 cup low-sodium chicken broth
• 2 tbsp apple cider vinegar
• 8 sturdy sandwich buns
• 1 cup barbecue sauce (optional for serving)

Do This

• 1. Build a steady ember bed; preheat a 12-inch Dutch oven to a gentle cooking temp (target 275°F / 135°C).
• 2. Mix the dry rub; oil and season the pork shoulder all over.
• 3. Sear pork in the Dutch oven 3–4 minutes per side; remove.
• 4. Add onion and garlic; pour in cider, broth, and vinegar; return pork and cover.
• 5. Cook over embers 4 1/2–5 hours, maintaining ~275°F / 135°C, until 195–205°F internal and shreddable.
• 6. Rest covered 20 minutes; shred and toss with a little cooking liquid (and BBQ sauce if you like).
• 7. Pile onto buns (toast if you can) and serve hot.

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Why You’ll Love This Recipe

• True camp comfort: Slow-cooked pork that turns into juicy, smoky pulled pork without needing a smoker.
• Low-fuss, high-reward: A simple rub and a small splash of cider does most of the work.
• Built for embers: Designed for steady, forgiving Dutch-oven heat and easy coal management.
• Sandwich-ready: Perfect texture for piling onto buns with nothing more than a spoonful of juices.

Grocery List

• Produce: 1 large yellow onion, 6 garlic cloves
• Dairy: 2 tbsp unsalted butter (optional, for toasting buns)
• Pantry: 1 boneless pork shoulder (4.5 lb / 2.0 kg), kosher salt, brown sugar, smoked paprika, garlic powder, onion powder, ground cumin, dry mustard, black pepper, neutral oil, apple cider, low-sodium chicken broth, apple cider vinegar, sturdy sandwich buns, barbecue sauce (optional)

Full Ingredients

Pork and Dry Rub

• 1 (4.5 lb / 2.0 kg) boneless pork shoulder (Boston butt)
• 2 tbsp kosher salt
• 1 tbsp packed brown sugar
• 2 tsp smoked paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp ground cumin
• 1 tsp dry mustard
• 1 tsp freshly ground black pepper
• 1 tbsp neutral oil (canola or avocado)

Braising Base

• 1 large yellow onion, sliced into 1/4-inch strips
• 6 garlic cloves, smashed
• 1 cup apple cider
• 1/2 cup low-sodium chicken broth
• 2 tbsp apple cider vinegar

For Serving

• 8 sturdy sandwich buns (brioche-style buns or kaiser rolls hold up well)
• 2 tbsp unsalted butter (optional, for toasting buns)
• 1 cup barbecue sauce (optional)
• Optional add-ons: sliced pickles, thinly sliced onion, simple slaw

Step-by-Step Instructions

Step 1: Build steady embers and preheat the Dutch oven

Start a campfire and let it burn down until you have a wide, steady bed of glowing embers with a few small flames. You want consistent heat, not a roaring fire.

Set up a safe cooking area: a flat fire grate or ring works best. Place your empty, covered 12-inch cast-iron Dutch oven near (not directly in) the hottest part of the embers for 5 minutes to take the chill off the iron.

Temperature target: You’re aiming for a gentle braise around 275°F / 135°C at the lid level. If you have a probe thermometer with a clip, this is the time to use it. If not, plan to adjust embers as you go (details in later steps).

Step 2: Season the pork shoulder

In a small bowl, combine the kosher salt, brown sugar, smoked paprika, garlic powder, onion powder, cumin, dry mustard, and black pepper.

Pat the pork shoulder dry with paper towels. Rub it all over with the neutral oil, then coat every surface with the spice mixture, pressing it in so it sticks.

Step 3: Sear for flavor

Place the Dutch oven directly over a strong section of embers. Add the seasoned pork and sear until deeply browned, about 3–4 minutes per side (aim for 4 sides, using tongs to turn).

Transfer the pork to a plate. If the pot looks dry, add an extra teaspoon of oil.

Step 4: Add the braising base and return the pork

Add the sliced onion and smashed garlic to the Dutch oven. Stir for 1–2 minutes to pick up the browned bits on the bottom.

Pour in the apple cider, chicken broth, and apple cider vinegar. Bring to a gentle simmer.

Return the pork to the pot (any juices on the plate go in too). The liquid should come up about 1/2–1 inch on the sides of the pork; it will not cover it, and that’s perfect.

Cover the Dutch oven with its lid.

Step 5: Slow-cook over embers until shreddable

Move the covered Dutch oven to a moderate heat zone. For a typical 12-inch Dutch oven, a reliable starting point is about 8–10 charcoal briquettes (or equivalent embers) under the oven and 14–16 on the lid. With wood embers, aim for a similar “ring” of coals: moderate under-heat plus strong lid heat.

Cook for 4 hours 30 minutes to 5 hours, maintaining a steady, gentle braise near 275°F / 135°C. Every 45–60 minutes:

• Rotate the lid a quarter-turn and rotate the pot a quarter-turn (helps prevent hot spots).
• Check the ember level and replace with fresh embers as needed to maintain heat.
• Quickly peek inside: the liquid should be gently bubbling, not violently boiling. If it’s boiling hard, reduce bottom heat by pulling a few coals away.

Doneness cue: The pork is ready when it reaches 195–205°F (90–96°C) in the thickest part and a fork twists easily with little resistance.

Step 6: Rest, then shred and moisten

Remove the Dutch oven from the fire and let it rest, covered, for 20 minutes. This makes shredding easier and helps the pork stay juicy.

Transfer the pork to a large bowl or cutting board. Skim excess fat off the surface of the cooking liquid if desired.

Shred the pork with two forks. Ladle in 1/2 cup of the hot cooking liquid to start, tossing to coat. Add more, a tablespoon at a time, until it’s moist and succulent.

If you like, stir in 1/2 to 1 cup barbecue sauce for a saucier pulled pork, or serve sauce on the side for everyone to customize.

Step 7: Build camp sandwiches and serve

If you can toast buns at camp, spread cut sides with 2 tbsp butter total and toast in a skillet or on a grate until golden.

Pile a generous mound of pulled pork onto each bun. Add pickles, onion, or slaw if you brought them. Serve immediately while the pork is hot and steamy.

Pro Tips

• Manage heat from the top: For Dutch-oven braises, lid heat matters. If the simmer seems weak, add a few coals to the lid before you add more underneath.
• Keep the lid closed: Each peek dumps heat. Try to limit checks to once every 45–60 minutes.
• Use the “wiggle test”: If a fork twists in the pork with almost no resistance, you’re there (even if the number is slightly under 200°F).
• Moisten with intention: Add cooking liquid gradually after shredding. You want juicy pork, not soupy pork.
• Salt at the end if needed: After mixing in juices (and any sauce), taste and add a small pinch of salt only if it needs it.

Variations

• Spicy camp pulled pork: Add 1 tsp cayenne to the rub and stir in 1–2 tbsp hot sauce when shredding.
• Carolina-style tang: Skip sweet BBQ sauce and instead toss the shredded pork with 1/4 cup apple cider vinegar plus 1 tbsp brown sugar and a pinch of red pepper flakes.
• Oven method at home: Cook covered in a 275°F (135°C) oven for 4 1/2–5 hours until 195–205°F, then shred as written.

Storage & Make-Ahead

Cool pulled pork to room temperature within 2 hours. Store in an airtight container with a little cooking liquid mixed in (helps prevent drying out). Refrigerate for up to 4 days. Freeze for up to 3 months.

To reheat, warm gently in a covered pot or skillet with 2–4 tbsp water, broth, or reserved cooking liquid per pound, until it reaches 165°F (74°C). For make-ahead camping, fully cook and shred at home, then vacuum-seal or double-bag and reheat in simmering water or a covered pot at camp.

Nutrition (per serving)

Approximate, based on 1/8 of recipe (pork and a bun), without optional BBQ sauce: 620 calories; 41 g protein; 30 g fat; 45 g carbohydrates; 3 g fiber; 1,180 mg sodium.