Slow River Pulled Pork Sandwiches (Make Ahead)

Dinner

Ingredients 10 servings

Pulled Pork, pre-cooked and seasoned, prefrozen 4.0 pound(s)

BBQ Sauce (18 oz) 1.0 bottle(s)

Hamburger Buns 10.0 whole

Coleslaw Mix (14 oz bag) 1.0 bag(s)

Mayonnaise 0.5 cup(s)

Apple Cider Vinegar 2.0 tablespoon(s)

Sugar 1.0 tablespoon(s)

Salt 1.0 teaspoon(s)

Black Pepper 1.0 teaspoon(s)

Potato Chips 1.0 bag(s)

Dill Pickles, sliced 1.0 jar(s)

Dietary Restrictions

Wheat / Gluten

Recipe Instructions

PRE-TRIP PREP (MAKE AHEAD): Slow-cook or oven-braise a pork shoulder (bone-in, 4–5 lbs) at 275°F for 6–8 hours with salt, pepper, garlic powder, onion powder, smoked paprika, and a splash of apple cider vinegar. Shred completely. Cool and freeze in large zip-lock bags.

ON THE RIVER: Thaw pulled pork in cooler overnight. Heat in a pot over camp stove with BBQ sauce, stirring until hot throughout (10–15 min). Make quick slaw: toss coleslaw mix with mayo, vinegar, sugar, salt, and pepper. Pile pulled pork on buns, top with slaw and pickles. Serve with chips.