Pulled Pork Three Ways

Hey ya'll!  I don't know about you, but it seems like Summer just started and it's already coming to a close!  We had SO much rain up here in the Midwest, it really put a damper (haha!) on our Summer cooking this year.  As much as I love Summer, I am hoping for a much drier fall so we can eat wood-fired dishes 'til the snow falls!  Truth be told, we still woodfire cook when there's snow too!

It was GORGEOUS the last 2 weekends, especially today.  I almost didn't want to have to come in a make this blog post!  Weather like this, or any weather at all, calls for some tender Pulled Pork.  Everytime we make pulled pork, we make something different.  So, let's explore some things you can do with a big batch of scrumptious meat!

Just like with our Pork Carnitas recipe, we start with slow roasting a pork shoulder or pork butt.  You can learn how to do that by clicking HERE.  Just leave out the orange, cumin, and oregano, and do not make the Carnita sauce.  After you have roasted your pork according to the recipe, pull it apart with 2 forks or tongs and drench in your favorite bottled or homemade BBQ sauce.  Now we have BBQ Pulled Pork

The men and boys in this house love to just take the BBQ Pulled Pork, throw it on a big ol' bun with some provolone or swiss cheese and a pickle and call it a day

Sometimes, they enjoy making BBQ nachos by topping tortillas chips with the BBQ Pulled Pork, shredded cheese, and diced green onions.

We also have a family member that has a gluten allergy and this creation we found at SkinnyMom is a perfect sub for a BBQ Pulled Pork sandwich by stuffing a Sweet Potato with the carnivorous creation and slathering in (gluten free) sauce

Well, that's all for today.  We hope you have enjoyed seeing some new takes on creating unique dishes out of good ol' wood fire cooked Pulled Pork.

Do you have a recipe you have created on your Pappy's Campfire Cooker and you would like to share?  Email it to us at sales@pappyscampfirecooker.com

Have a great day, enjoy the weather, and Get Smokin'!

Savory Pork Carnitas

This weekend was BEAUTIFUL!  It was a unanimous vote to have Pork Carnitas for Sunday dinner.  This recipe can see a bit laborious, but the extra steps are totally worth it!  There are 2 ways or scenarios to prepare Pork Carnitas.  I prefer the slow cooker then the final braise on the Pappy's Campfire Cooker.  When we are eating these right here at home, it's simple.  We slow cook the pork, shred it, then take the steps to finish the meal on the Cooker.  If we are going camping and want to take these with us.  We slow cook the pork, shred it, bag it in ziploc bags and throw it in the fridge the night before.  Once you are at the campsite you can easily toss your Carnita mixture into a dutch oven and onto the Cooker it goes.  Let's get started with my process for how I made this incredible pot of meat fit for the carnivore at heart!

Look at that juicy, smoky shredded pork!

Here's how it's done.

INGREDIENTS

5 lb pork shoulder, bone in, skin cut off.  (app 4 lbs. boneless)

1 onion cut into quarters

1 TB sea salt

1 tsp black pepper

4 cloves of garlic

Juice of 1 orange

1 TB dried Cumin

1 TB dried Oregano

1 TB dried Onion Powder

plus - 3 tsp each Cumin and Chili Powder for the reduction sauce.

1.Rinse and dry the pork shoulder, rub in salt and pepper

2.  Combine 1 TB of the Cumin, Onion Powder, and Oregan and rub into pork

3.  Place the pork in a slow cooker (fat up), top with the onion, minced garlic and squeeze over the juice of the orange.

4.  Cook on low for 8 to 10 hours or on high for 6 hours

5.  The meat should be tender and falling off the bone. Remove from the slow cooker and let cool slightly. Then shred the pork using two forks.

6.  Skim off the fat from the juices remaining in the slow cooker and discard the fat.

7.  Pour all of the remaining juices into a pot, add in the other 1 TB of dried Cumin and 1 TB of Chili Powder and reduce down slightly.

8.  Place shredded pork in Cast Iron Dutch Oven and pour juice over meat mixture.  Stir and place over the fire on the Pappy's Campfire Cooker.

9.  Allow the juices to simmer, continuing to turn the meat as it browns and crisps.  Approximately 30-45 min depending on flame and temperature.

Serve in tortillas or over rice, squeeze with fresh lime, top tomatoes, onions, & guacamole or toppings of your choice!  And enjoy!