Dutch Oven Pulled Pork
Pulled pork cooked over your campfire, in a Dutch oven. This is slow food at its best, and you do not need to spend time cooking, all you need do is watch as it turns into the most tender pulled pork you have ever had.
- 4,5 lb Neck of Pork
- 2 tbsp Salt
- 1 tsp Freshly Ground Pepper
- 2 tbsp Smoked Paprika
- 3 Onions
- 1 Garlic
- 1 lb Smoky Barbecue Sauce
- 1 cup Chicken Stock
- 2 tins Tomatoes
- Olive oil (or other suitable vegetable oil)
Light a fire, or start about 20 charcoal briquettes. TIP: The charcoal will make it easier to control the temperature of the cooking. You need about 12 pieces of charcoal underneath and about 8 on top, and you should aim for a temperature of around 260F (125C) Dry the meat off. Mix all the dry ingredients together.
Rub the dry spices on the meat.
Roughly peel and chop the onions and garlic.
Add a couple of tablespoons of oil to the bottom of your Dutch oven. (It burns off quickly over the fire, so I tend to use a bit more than when I'm cooking it in a conventional oven.)
Place the meat in your dutch oven.TIP: if there is more fat on one side of your meat than the other, then place the fat side down in the Dutch oven. This will help stop your meat sticking and burning.
Add the onions and garlic.
Add the tinned tomatoes, stock and barbecue sauce of your choice. If you have your own tomatoes from the garden they will work just fine too, just roughly chop them up and 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.