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Cozy Dutch Oven Pulled Pork Recipe for Easy Campfire Meals

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A simple, flavorful pulled pork recipe cooked slowly in a Dutch oven over a campfire, perfect for outdoor gatherings and easy meal prep.

Ingredients

Scale
  • 4 to 5 pounds pork shoulder (pork butt), well-marbled
  • 1/4 cup brown sugar (50 g)
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon chili powder
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup apple cider vinegar (60 ml)
  • 1 cup chicken broth or water (240 ml)
  • 2 tablespoons olive oil
  • 1 cup barbecue sauce (240 ml)

Instructions

  1. Pat the pork shoulder dry with paper towels to help the seasoning stick and encourage a nice crust.
  2. In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, chili powder, salt, and black pepper. Stir well.
  3. Rub the spice mixture all over the pork shoulder, pressing it in with your hands to ensure even coverage.
  4. Place the Dutch oven over medium heat on the campfire or grill. Add olive oil and heat until shimmering but not smoking.
  5. Carefully place the pork shoulder into the hot Dutch oven. Brown each side for about 4-5 minutes until a golden crust forms (about 20 minutes total).
  6. Pour the apple cider vinegar and chicken broth (or water) into the Dutch oven around the pork, avoiding pouring directly on the crust.
  7. Cover the Dutch oven with its lid and move it to a spot with lower heat or bank coals around it for indirect cooking. Maintain a steady simmer and cook for 3 to 4 hours, checking every hour to add coals if needed. The pork is done when fork-tender and easily pulls apart.
  8. Remove the pork from the Dutch oven and place on a large plate or cutting board. Use two forks to shred the meat, discarding any large pieces of fat.
  9. Stir in your favorite barbecue sauce to the shredded pork to taste. Return to the Dutch oven briefly if you want to warm it through before serving.

Notes

If liquid evaporates too quickly, add more broth or water to keep pork moist. Avoid lifting the lid too often to maintain heat. Use a meat thermometer aiming for 195°F (90°C) internal temperature for perfect shredding. Let pork rest 10-15 minutes before pulling to redistribute juices.

Nutrition

Keywords: pulled pork, Dutch oven, campfire meals, slow cooked pork, barbecue, camping recipe, easy outdoor cooking

Find it online: https://elaraeats.com/cozy-dutch-oven-pulled-pork-recipe-for-easy-campfire-meals/