CAMP OVEN PULLED PORK

SERVES

7

Want to see how it's made? The video is HERE

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3 hour cooking time (less time if you make less)

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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