Slow-Cooked

Meals are a consideration when camping. Certainly frankfurters or sandwiches can get you by in a pinch, but for avid campers, it helps to have a more diverse array of recipes at the ready, which can

Pulled Pork

really enhance the camping experience. Consider this recipe “Slow-Cooked Pulled Pork” courtesy of “The New Trailside Cookbook” (A Firefly Book) by Kevin Callan and Margaret Howard.

2 teaspoons paprika

2 large cloves garlic, minced

2 cups sliced onions

3 to 4 pounds frozen pork shoulder roast, thawed after roast

2 cups chopped apples

Large ciabatta rolls, onion or crusty buns, mashed potatoes, or rice

At camp: Place onions in the bottom of a Dutch oven. Thaw pork, place over onions; top with apples. Pour sauce over meat and apples. Cover and cook on medium heat for 4 hours or until meat is tender and starts to fall apart. Remove meat from oven and place on a large plate. Using two forks, shred meat along its length. Stir meat back into sauce. Serve on rolls, or as desired.