Andrea from the Camp Chef Customer Service department gives a re-cap of our recent pulled pork cook off.
What’s the difference between a smoked pork roast and a pork roast cooked in a Dutch oven? Do they both fall off the bone and pull apart easily? Which one cooks and tastes better for pulled pork sandwiches? Being fairly new to the Camp Chef family, these were all questions I was wondering, to make the perfect pulled pork sandwiches. Two nice volunteers that work here at Camp Chef, Andrew and Connor, decided to help me out with all these questions and have a cook off so we could see which way is better and easier.
Andrew and Connor took two (4) pound picnic pork roasts, used the same dry rub and barbecue sauce, but cooked one in the Camp Chef Smoke Vault (SMV24S) and the other in a Camp Chef 12” Dutch Oven (SDO12). Connor was cooking in the Dutch oven, and he added two cans of Coke and about ¼ cup of cider vinegar, then placed the Dutch oven on the Somerset two burner stove (CCH2). While Andrew, placed his roast in the smoke vault (SMV24S) & shut the door.
Connor’s Dutch oven pork roast was done in about 2 ½ hours, and was juicy and easy to pull apart. Andrew’s smoked pork roast took about 7 ½ hours and was about 170 degrees. Which if we had time, we should have probably left it in there until it reached 180 or 190, because it would have been easier to pull apart.
My conclusion was that the Dutch oven roast was easier to pull apart, but the Smoke Vault roast was more flavorful. So either way is a great ways to make pulled pork.
Check out the recipe below
- 3 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon brown sugar
- 1 tablespoon dry mustard
- 3 tablespoons coarse salt
- 1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt
Cider Vinegar Barbecue Sauce:
- 1 1/2 cups cider vinegar
- 1 cup yellow or brown mustard
- 1/2 cup ketchup
- 1/3 cup packed brown sugar
- 2 garlic cloves, smashed
- 1 teaspoon salt
- 1 teaspoon cayenne
- 1/2 teaspoon freshly ground black pepper
- 12 hamburger buns
- 1 recipe Spicy Slaw, recipe follows
- Pickle spears
- Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl.
- Rub the spice blend all over the pork and marinate for as long as you have time for, as little as 1 hour or up to overnight, covered, in the refrigerator.
- Preheat the oven to 300 degrees F.
- Put the pork in a roasting pan and bake for about 6 hours. Basically, roast the pork until it’s falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees F.
- To make the barbecue sauce: combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves.
- Remove the pork roast from the oven and transfer to a large platter.
- Allow the meat to rest for about 10 minutes.
- While still warm, take 2 forks and “pull” the meat to form shreds. Using 2 forks, shred the pork by steadying the meat with 1 fork and pulling it away with the other.
- Put the shredded pork in a bowl. Pour 1/2 of the sauce on the shredded pork and mix well to coat.
To serve, spoon the pulled pork mixture onto the bottom 1/2 of the hamburger bun, and top with the spicy slaw. Serve with pickle spears and the remaining sauce on the side.