Who doesn’t love pulled pork?! And it is amazing cooked over a campfire, just remember to start early as the longer this is cooked the better. We love it for sandwiches the next day, but make sure it is stored in the cool box safely.
1 each of coriander seeds, peppercorns, smoked paprika, sea salt, honey and/or maple syrup
Bottle of beer (optional)
Slice and brown off the onions, I use a mix or red and brown ones…
Mix a tablespoon each of coriander seeds, sea salt, peppercorns and smoked paprika and crush with a pestle and mortar. For camping you can make this before you go, or buy ground….
Add a glug of olive oil and a couple of tablespoons of maple syrup or honey (I use one of each!)…
By now the onions are almost caramelised so bash a few cloves of garlic, or smoked garlic, and throw in the pan…
Score the meat all over and rub the marinade in, and put the meat in the pan.
Put the lid on the pan and roast over the campfire for 3-4 hours. Make sure it isn’t too hot so this is best done over embers and charcoal.
I add a bottle of beer halfway through to get lovely sauce and keep the meat moist. This stops the opinions sticking too.
If cooking in a conventional oven roast on high for 30 mins before putting the lid on and roasting on about 170 or gas 3 for 3-4 hours.
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