Pulled pork cooked over your campfire, in a dutch oven. Its slow food at its best, and you do not need to spend time cooking, just spending time watching as it turns into the most tender pulled pork you have ever had.
TIP: The charcoal will make it easier to control the temperature of the cooking. You need about 12 charcoals under and about 8 on top, and you should aim for a temperature around 260F, or 125C.
Dry the meat off.
Mix all the dry ingredient.
Rub the dry spices on the meat.
Roughly peal and chop the onions and garlic.
Add some oil to the bottom of your dutch oven
place the meat in your dutch oven.
TIP: if there is more fat on one side compared to the other then place that facing down. This will help your meet to not get to burned on the bottom of the dutch oven.
Add the onions and garlic.
Add the tinned tomatoes, barbecue sauce of your choice and stock.
If you have your own tomatoes from the garden they will work just fine, just roughly chop them up an add them to the pot. You will need 4-6 tomatoes to replace a tin, depending on the size of your tomatoes.
Add water until the meat is covered, and keep coming back to it over the next 5 hours to make sure it doesn't go dry.
Once the meat falls apart when you pull on it with a fork, its done. This will take about 6 hours.