- Prep Time: 5 minutes
- Serving: Serves 06-08
Campfire Roast Pork Shoulder
Camping doesn't have to mean boring meals or packet soups. You can create delicious meals with the help of a camp oven! This pork is a great way to feed a crowd without breaking the budget, and it works perfectly in a slow cooker too!
Recipe Tester Feedback: "A great twist to the Sunday roast. No stirring, no basting, no turning halfway. The bonus was that everyone loved it!" - Brea
No: Gluten / Dairy / Egg / Nuts
Preparation Time 5 minutes
Cooking Time 2-3 hours in a camp oven or 6 hours in slow cooker
Serves 6-8
Can be frozen
Ingredients
- pork shoulder - 1.5kg, roasted
- paprika - 2 Tbsp
- garlic powder - 2 Tbsp
- dried onion flakes - 2 Tbsp
- dried oregano - 1 Tbsp
- dried parsley - 1 Tbsp
- salt - 1 tsp
- pepper - 1 tsp
- vegetables of choice - roasted, to serve
- bread - rolls, to serve*
- Sauce:
- onion - 1, peeled and quartered
- garlic cloves - 5, peeled
- tinned tomatoes - 800g, whole
- Worcestershire sauce - 50g (*ensure GF if required)
- brown sugar - 50g
- olive oil - 40g
Method
Campfire Instructions:
- Make a fire to create lots of hot coals. Preheat the camp oven over the flames.
- Place the pork shoulder (1.5kg) into a large dish. Coat it in paprika (2 Tbsp), garlic powder (2 Tbsp), onion flakes (2 Tbsp), dried oregano (1 Tbsp), dried parsley (1 Tbsp), salt (1 tsp) and pepper (1 tsp). Note that you can combine the seasonings in an airtight container ahead of time if you wish to reduce the number of ingredients you take away camping.
- Add the quartered onion (1), peeled garlic cloves (5), whole tinned tomatoes (800g), Worcestershire sauce (50g), brown sugar (50g) and olive oil (40g) to the bowl. Blitz Speed 10 / 10 seconds. Note that you can blitz this sauce up ahead of time if you wish to reduce the number of ingredients you take away camping.
- Place some of the coals (not too many) on the ground away from the fire.
- Place the camp oven on the hot coals.
- Carefully add the pork to a trivet in the preheated camp oven and pour the sauce over the pork.
- Put the lid on the camp oven, then place more coals on the lid to get all around heat. Adjust the heat by increasing or decreasing coals.
- Cook for several hours. You will have to replenish the coals a few times. The longer you leave it, the more tender and delicious it will be.
- Serve slices with some roast vegetables or shredded on rolls.
- Enjoy!
Slow Cooker Instructions:
- Set the slow cooker temperature to low.
- Place the pork shoulder (1.5kg) into the slow cooker. Coat it in paprika (2 Tbsp), garlic powder (2 Tbsp), onion flakes (2 Tbsp), dried oregano (1 Tbsp), dried parsley (1 Tbsp), salt (1 tsp) and pepper (1 tsp).
- Add the quartered onion (1), peeled garlic cloves (5), whole tinned tomatoes (800g), Worcestershire sauce (50g), brown sugar (50g) and olive oil (40g) to the bowl. Blitz Speed 10 / 10 seconds.
- Pour the sauce over the pork in the slow cooker.
- Cook for approximately 6 hours.
- Serve slices with some roast vegetables or shredded on rolls.
- Enjoy!
Make your own!
* Make your own rolls with the Multiseed Bread Rolls from The Freezer Issue, Bread Rolls from The On the Road Issue, LCHF Bread Rolls (GF) from The Packed Lunch Issue or Honey Buns from The Readers Issue.
* Make your own Worcestershire sauce with the Worcestershire Sauce recipe from The Make Your Own Subscriber Bonus Issue.
