About the Recipe
Pulled pork cooked over your campfire in a Dutch oven! What else can I say?
Ingredients
4-5 pound Neck of Pork, pork shoulder, or Boston butt
2 tbsp Salt
1 tsp Freshly Ground Pepper
2 tbsp Smoked Paprika
3 Onions
1 Garlic
1 pound Smoky Barbecue Sauce
1 cup Chicken Stock
2 15oz can Chopped Tomatoes
Water
Olive oil
Preparation
Step 1
Light a fire, or start about 20 charcoal briquettes.
note: You need about 12 pieces of charcoal underneath and about 8 on top, and you should aim for a temperature of around 260F
Step 2
Dry the meat off.
Step 3
Mix all the dry ingredients together. Rub the dry spices on the meat.
Step 4
Roughly peel and chop the onions and garlic.
Step 5
Add a couple of tablespoons of oil to the bottom of your Dutch oven. Place the meat in your Dutch oven.
note: if there is more fat on one side of the meat than the other, then place the fat side down in the Dutch oven.
Step 6
Add the onions and garlic. Add the tomatoes, stock and barbecue sauce of your choice.
Step 7
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. Takes about 5-6 hours.