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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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