Dutch Oven Pulled Pork Sandwiches Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4lb Pork shoulder roast with bone in
6 cloves of garlic sliced into slivers
1 bottle of root beer
12” Camp Chef Dutch oven
Favorite BBQ sauce (1-2 cups)
Sandwich buns
Approximately 100 coals
Rub:
¼ cup coarse salt
¼ cup (packed) dark brown sugar
¼ cup paprika
3 tablespoons freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon dried onion flakes
½ teaspoon cayenne pepper
½ teaspoon celery seeds
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Directions: |
Directions:Wash Pork shoulder roast thoroughly and pat dry. Using a sharp knife, cut holes for the garlic slices all over the Pork Shoulder roast and insert garlic. Apply your rub generously all over the Pork Shoulder roast and let this sit in a Ziploc bag on ice while at camp for at least one hour.
Start your coals using a chimney starter, place Pork Shoulder roast on a trivet in the bottom of the 12” Camp Chef Dutch oven, and add one bottle of root
beer. Place 9 coals on the bottom and 16 or so on the top. Cooking time should be about four hours. You will need to start a new batch of coals every 50 minutes or so to add to the Dutch oven.
When done the Pork should be falling off of the bone! Place the Pork in a large bowl, remove bone and take two forks (or your hands) and shred the Pork into small pieces. Take several spoonfuls of the juices at the
bottom of the Dutch oven and add to the bowl, then pour at least a cup of BBQ sauce to start and mix that up really well. Add more sauce till it is covered and juicy. Toast up some sandwich buns and enjoy. |
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