CAMP OVEN PULLED PORK
SERVES
7
Want to see how it's made? The video is HERE
3 hour cooking time (less time if you make less)
I N G R E D I E N T S
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2.5kg boneless pork loin (skin removed)
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500ml vegetable stock (a good quality liquid stock is best but cubes can be used)
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4 cloves of garlic (coarsely diced)
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2 brown onions (coarsely chopped)
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2 tbspns of chilli powder
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1/2 cup bbq sauce
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1-2 litres of water (depending on heat and steam loss)
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4 tbpsn smoked paprika
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2 tsp salt
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1 tsp pepper
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Optional: Extra chilli to taste
D I R E C T I O N S
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Cut the pork in to 3 bits and remove the skin
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Add all of the ingredients (except the water)
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Fill the camp oven with water to 3/4 of the way up the meat
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Put the camp oven on medium-high heat in the fire, 50/50 coals underneath and on top
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After 1 hour it should be bubbling and you can top the water up to half way up the meat
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After 2 hours, check that water should be about 1/5 of the way up the meat (add some if needed)
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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)
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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
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Camp oven
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Knife