Camp Oven Pulled Pork
SERVES 7
3 hour cooking time (less time if you make less)
I N G R E D I E N T S
- 2.5kg boneless pork loin (skin removed)
- 500ml vegetable stock (a good quality liquid stock is best but cubes can be used)
- 4 cloves of garlic (coarsely diced)
- 2 brown onions (coarsely chopped)
- 2 tbspns of chilli powder
- 1/2 cup bbq sauce
- 1-2 litres of water (depending on heat and steam loss)
- 4 tbpsn smoked paprika
- 2 tsp salt
- 1 tsp pepper
- Optional: Extra chilli to taste
D I R E C T I O N S
- Cut the pork in to 3 bits and remove the skin
- Add all of the ingredients (except the water)
- Fill the camp oven with water to 3/4 of the way up the meat
- Put the camp oven on medium-high heat in the fire, 50/50 coals underneath and on top
- After 1 hour it should be bubbling and you can top the water up to half way up the meat
- After 2 hours, check that water should be about 1/5 of the way up the meat (add some if needed)
- Keep cooking until the water has gone and you can pull the meat apart with a couple of big forks (approx 3-3.5 hours)
- Serve in a wrap, in a sandwich, on crackers, as a burger or any other way you can think of.
I T E M S
- Camp oven
- Knife
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