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BBQ Pulled Pork Wraps Recipe: Most campsite meals feel ordinary until you pull a steaming Dutch oven of BBQ pulled pork wraps from the coals. You will love how simple prep, smoke and a few hands-on hours transform a pork shoulder into tender, shreddable meat that you pile onto warm tortillas.
You can adapt cooking to a grill grate, smoker, or campfire coals, and you will keep heat steady with a lid and occasional coals. Your guests will appreciate tangy sauce, a hint of brown sugar, and crisp slaw layered in each wrap. You will transport flavors with squeeze bottles and foil trays and assemble wraps at a communal table so everyone builds their own. Your setup only needs a heavy Dutch oven or foil-wrapped roast, basic seasonings, a jar of BBQ sauce, and a cooler for toppings.
You can finish meat on the grate to add char before shredding. Your hands-on time is low; most work happens while you relax, stoke the fire, or prep sides. You will learn to check for fork-tender pull and rest the meat briefly before shredding. You will savor smoky camp meals.
Ingredients:
Pork
- 4–5 lb pork, shoulder (Boston butt), bone-in or boneless
- 1/4 cup brown sugar, packed
- 2 tbsp paprika, smoked
- 1 tbsp chili powder
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 cup vinegar, apple cider
- 1/4 cup water, or chicken broth
- 1 tbsp Worcestershire sauce
- 1 1/2 cups BBQ sauce
- 8–10 flour tortillas, large or burger buns
- Pickles or hot sauce, optional
Slaw
- 3 cups coleslaw
- 1/2 cup mayonnaise, (for slaw)
- 2 tbsp vinegar, apple cider (for slaw)
- 1 tbsp sugar, granulated (for slaw)
Prep:
- Mix the dry rub: combine brown sugar, smoked paprika, chili powder, salt, black pepper, garlic powder and onion powder in a bowl (mixing time: 5 minutes).
- Rub the spice mix all over the pork shoulder, pressing it into the meat so it adheres.
Cooking Instructions For the BBQ Pulled Pork Wraps Recipe
- Place pork in a Dutch oven or tightly wrap in heavy-duty foil.
- Add apple cider vinegar, water or broth, and Worcestershire to the pan or packet.
- Cook over indirect coals, a grill set for indirect heat, or a smoker for 6–8 hours until fork-tender and easily shredded.
- Combine BBQ sauce with about 1/4 cup of the cooking juices and stir (mixing time: 2 minutes).
- Shred the pork with two forks, discard excess fat, and toss the meat with the sauce to coat.
- Whisk mayonnaise, apple cider vinegar, sugar, salt and pepper, then toss with coleslaw mix (mixing time: 3 minutes).
- Warm tortillas on the grate or over coals, build each wrap with pulled pork, top with slaw and pickles, fold and serve immediately.
BBQ Pulled Pork Wraps Recipe
On one of my camping trips, I had leftover pulled pork from the night before, so I decided to put together a BBQ Pulled Pork Wraps Recipe for lunch. It turned out to be one of the easiest and most satisfying meals I’ve had at camp. The pork was smoky and rich, the tortillas held everything neatly, and the wraps made for a quick, no-fuss meal without extra cooking.
Why The BBQ Pulled Pork Wraps Recipe Works for Camping
A BBQ Pulled Pork Wraps Recipe works well for camping because it makes use of leftovers while keeping things simple. Pulled pork can be made ahead of time at home or cooked at camp in a dutch oven, then stored in a cooler until needed. Tortillas are easier to pack than bread and don’t get crushed, making them perfect for wraps. This meal is quick to assemble, portable, and filling, which makes it especially useful for busy camp days or hikes.
Equipment I Used
When I made my BBQ Pulled Pork Wraps Recipe, I kept the gear simple. I used a cast iron skillet over the campfire to reheat the pulled pork, though foil works just as well if you want to warm it on the coals. A spoon was all I needed to scoop the pork into tortillas, and foil came in handy for wrapping the finished meal. A cooler kept the pork fresh until cooking, and resealable containers stored extras like shredded cheese, onions, and coleslaw.
How I Made Them at Camp
For this BBQ Pulled Pork Wraps Recipe, I reheated the pork in the skillet with a little extra BBQ sauce until it was hot and tender. I placed tortillas near the coals in foil to warm slightly. Once everything was ready, I filled the tortillas with pulled pork, topped them with shredded cheese and coleslaw, then wrapped them up tightly. On another trip, I added sliced pickles and onions, which gave the wraps extra crunch and flavour. The whole process took less than 15 minutes, making it a perfect quick meal.
Paring and Serving For the BBQ Pulled Pork Wraps Recipe
The first time I tried this BBQ Pulled Pork Wraps Recipe, I served it with chips and a pickle on the side. On another trip, I paired it with foil-roasted corn and baked beans, which made the meal more filling and hearty. Fresh fruit like watermelon worked well as a lighter addition. Leftover wraps stayed fresh in foil and were easy to reheat over the fire the next day, which made them even more practical for multi-day trips.
After making a BBQ Pulled Pork Wraps Recipe, I realised how versatile and efficient wraps can be for camping meals. They make good use of leftovers, don’t require much gear, and pack plenty of flavour into a portable form. With pulled pork, tortillas, and a few simple toppings, you can put together a meal that feels hearty but still easy to manage outdoors. It’s one I’ll definitely keep in my camping food rotation.
BBQ Pulled Pork Wraps Recipe
Ingredients Â
Pork
- 4 lb pork shoulder (Boston butt), bone-in or boneless
- 1/4 cup brown sugar packed
- 2 tbsp paprika smoked
- 1 tbsp chili powder
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 cup vinegar apple cider
- 1/4 cup water or chicken broth
- 1 tbsp Worcestershire sauce
- 1 1/2 cups BBQ sauce
- 8 large flour tortillas large or burger buns
Slaw
- 3 cups coleslaw
- 1/2 cup mayonnaise (for slaw)
- 2 tbsp vinegar apple cider (for slaw)
- 1 tbsp sugar granulated (for slaw)
Instructions
Prep:
- Mix the dry rub: combine brown sugar, smoked paprika, chili powder, salt, black pepper, garlic powder and onion powder in a bowl (mixing time: 5 minutes).
- Rub the spice mix all over the pork shoulder, pressing it into the meat so it adheres.
Cooking Instructions For the BBQ Pulled Pork Wraps Recipe
- Place pork in a Dutch oven or tightly wrap in heavy-duty foil.
- Add apple cider vinegar, water or broth, and Worcestershire to the pan or packet.
- Cook over indirect coals, a grill set for indirect heat, or a smoker for 6–8 hours until fork-tender and easily shredded.
- Combine BBQ sauce with about 1/4 cup of the cooking juices and stir (mixing time: 2 minutes).
- Shred the pork with two forks, discard excess fat, and toss the meat with the sauce to coat.
- Whisk mayonnaise, apple cider vinegar, sugar, salt and pepper, then toss with coleslaw mix (mixing time: 3 minutes).
- Warm tortillas on the grate or over coals, build each wrap with pulled pork, top with slaw and pickles, fold and serve immediately.
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