Dutch Oven Pulled Pork Sandwiches

By The Outdoor cook | December 14, 2009

Traditionally Pulled Pork sandwiches are Pork shoulder bone-in Butt Roasts cooked for several hours at low temperatures covered with a rub then pulled apart or shredded into pieces, smothered in a homemade sauce and piled onto a bun. My Dutch oven version cuts the time in thirds and has every bit of the traditional taste of a slow cooked Pulled Pork sandwich.
Dutch ovens make the cooking process very easy and quick. With a traditional smoker you are managing a fire for hours, fighting the temperature, basting and sometimes foiling your Pork. Though I love to cook a traditional Pulled Pork using my smoker, I also love my Dutch ovens and my 12” Camp Chef Dutch oven was the perfect size for a 4lb Pork shoulder roast.
The process is very simple and the cooking time is reduced to about four hours. Here is how I do it:

Ingredients
4lb Pork shoulder roast with bone in
6 cloves of garlic sliced into slivers
1 bottle of beer
12” Camp Chef Dutch oven
Favorite BBQ sauce
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

Preparation

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 for one hour in refrigerator.

Cooking
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 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, add some side dishes and enjoy Dutch oven Pulled Pork sandwiches in one third the time!!