The Dutch Oven Camping Cookbook: Campfire Cooking Book for Making Delicious Outdoor Recipes Including Breakfast, Stews, Meat, Fish, Vegetables, Desserts, Etc. by Murphy Roger

Author:Murphy, Roger [Murphy, Roger]
Language: eng
Format: azw3, epub
Published: 2020-07-11T16:00:00+00:00

PULLED PORK

(TOTAL COOK TIME 3 HOUR 30 MINUTES)

INGREDIENTS FOR 6-8 SERVINGS

THE MEAT

Pork loin, boneless, skinless, cut into 3 portions (5-lbs, 2.27-kgs)

THE INGREDIENTS

Vegetable stock – 2 cups

4 garlic cloves, peeled and coarsely diced

1 brown onion, peeled and diced

Chili powder - 2 tablespoons

BBQ sauce, non-smoky – ½ cup

Smoked paprika – 4 tablespoons

Salt – 2 teaspoons

Black pepper – 1 teaspoon

Water – 4¼-8½ cups

Chili, to taste, optional

METHOD

Over a campfire, heat the Dutch oven.

Add the following ingredients to the Dutch oven; pork, vegetable stock, garlic, brown onion, chili powder, BBQ sauce, smoked paprika, salt, and pepper.

Pour insufficient water to fill ¾ of the way full.

Over moderately high heat place the Dutch oven in the fire. You will need a 50/50 ratio of coals underneath and coals on top of the lid.

When 2 hours have elapsed, check the water level. It needs to be 20 percent of the way up the meat. You may need to add additional water at this stage.

Continue to cook until the water is entirely gone; for 3–3½ hours in total.

Using metal fork shred the meat and serve.

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