Camp Oven Pulled Pork - Fire to Fork
2026-02-26
Ingredients
2.5kg Boneless Pork Loin (Skin Removed) | 500ml Vegetable Stock | 4 Cloves of Garlic | 2 Brown Onions | 2 Tablespoon of Chill Powder | 1/2 Cup BBQ Sauce | 1-2 Liters of Water | 4 Tablespoon of Paprika | 2 Teaspoon of Salt | 1 Teaspoon of Pepper |
Instructions
1. Cut the pork into 3 bits and remove skin.
2. Add all of the ingredients, then add water to 3/4 way up the meat.
3. Put the camp oven on medium-high heat in the fire, 50/50 coals underneath and on top.
4. After 1 hour it should be bubbling and you can top the water up to half way up the meat.
5. After 2 hours, check the water, it should be 1/5 of the way up the meat, add more if needed.
6. Keep cooking until the water has gone and you can pull the meat apart with a couple of forks. (Approx 3-3.5 hours later)
Serve in a wrap, in a sandwich, on crackers or as a burger. Enjoy.