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BBQ Pulled Pork Sandwich with coleslaw served outdoors on a camping table

BBQ Pulled Pork Sandwiches

Feast Camp
BBQ Pulled Pork Sandwiches: Tender, smoky pulled pork topped with creamy coleslaw and served on soft buns, perfect for camping or a hassle-free gourmet meal.
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Equipment

  • At Home : Slow Cooker
  • Mixing bowls
  • Forks or Shredding Tools
  • At the Campsite: Portable Grill or Campfire Setup
  • Cast-Iron Skillet
  • Reusable Containers
  • Cooler with ice packs

Ingredients
  

For the Pulled Pork

  • 4 –5 pounds pork shoulder or pork butt
  • 1 cup barbecue sauce homemade or store-bought
  • ½ cup chicken broth or water
  • 1 tablespoon smoked paprika
  • 1 tablespoon brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • Salt and pepper to taste

For the Coleslaw

  • 3 cups shredded cabbage green, red, or a mix
  • ½ cup shredded carrots
  • ⅓ cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or sugar
  • Salt and pepper to taste

For the Sandwich

  • Brioche or potato buns
  • Optional toppings: pickles sliced onions, or jalapeños
  • Sides: potato chips or pickles for serving

Instructions
 

Prepare the Pork

  • Mix smoked paprika, brown sugar, garlic powder, onion powder, chili powder, salt, and pepper to create a spice rub.
  • Rub the spice blend over the pork shoulder, ensuring it’s evenly coated.
  • Place the pork in a slow cooker with chicken broth or water. Cook on low for 8–10 hours (or high for 4–5 hours) until tender.

Shred and Sauce the Pork

  • Remove the cooked pork from the slow cooker and shred it using forks.
  • Discard any excess fat.
  • Mix in barbecue sauce and cook on low for an additional 15–30 minutes to blend the flavors.

Prepare the Coleslaw

  • Combine shredded cabbage and carrots in a large bowl.
  • In a smaller bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper.
  • Toss the dressing with the vegetables and refrigerate for at least 1 hour.

Pack for the Trip

  • Store pulled pork and coleslaw in separate airtight containers.
  • Keep ingredients chilled in a cooler with ice packs until ready to use.
  • Reheat at the Campsite
  • Use a campfire or portable grill to reheat the pork in foil packets or a cast-iron skillet.
  • Ensure the pork is heated through (internal temperature of 165°F).

Assemble the Sandwiches

  • Toast buns over a grill or campfire.
  • Layer pulled pork on the bottom bun, top with coleslaw, and add optional toppings like pickles or jalapeños.
  • Serve with chips or pickles on the side.