Overland BBQ Pulled Pork Sliders
Slow-simmered pulled pork tossed in smoky barbecue sauce, piled onto soft slider buns with tangy slaw, makes for an unbeatable van-life or overlanding lunch to share with friends.
Equipment
- 12-inch Dutch oven
- Lid lifter
- Tongs
- Mixing bowl
- Knife
Ingredients
- 1.5 lbs boneless pork shoulder cut into 2-inch chunks
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 cup BBQ sauce plus more for serving
- 1/2 cup water
- 8 pieces slider buns
- 2 cups coleslaw mix
- 2 tbsp mayonnaise for slaw
- 1 tbsp apple cider vinegar for slaw
- 1/2 tsp sugar for slaw
Instructions
- Rub pork shoulder with smoked paprika, garlic powder, salt, and pepper.
- Heat Dutch oven over medium campfire coals. Add pork, BBQ sauce, and water.
- Cover with lid and simmer over low coals for 2 hours, turning pork midway, until fall-apart tender.
- Meanwhile, toss coleslaw mix with mayo, vinegar, and sugar in a bowl and set aside.
- Use tongs or forks to shred pork in the Dutch oven and toss with juices.
- Spoon pulled pork onto slider buns. Top with slaw and extra BBQ sauce.
- Serve hot, using foil to keep sliders warm if needed.
Notes
Use fewer coals beneath the Dutch oven to maintain a gentle simmer and prevent scorching. Pulled pork can be made ahead and gently reheated at camp for fast assembly.