Warrawong

Camp oven dinners

We love a good ol camp oven dinner, how can you say you’ve experienced the outback if you’ve never had one! Here’s a great recipe tried and tested with huge success.

Looking for ideas for your next big camp dinner? This 3- to 4-hour slow-cook, the meat-based meal is worth the wait—see how to serve up hearty heaps of smoky pulled pork with our friend Jane’s original campfire recipe.

6–8 people can be served

What you’ll need
5.5 pounds (2.5 kg) Pork loin with the fat trimmed off
16 ounces (500 ml) selection of stocks beef, chicken, tomato
2 x Garlic, crushed
2 x brown onions, sliced
2 x apples, diced
4 cups of apple cider
1 can (or tin) of tomatoes, 16 oz (500 ml)
1 to 2 16 oz (500 ml) cans Stagg® chilli
Smokey Bar-B-Q Sauce, 18 oz (550 ml)


Our secret meat rub: a combination of salt, pepper, brown sugar, sugar, garlic granules, smoked paprika, and cayenne pepper.
Yellow mustard is optional.


Instructions
1. Begin slicing: Using your best knife, cut the pork loin into large chunks.
2. Start a good rub: If using, smear on the optional mustard, then rub the meat with Milson’s secret meat rub.
3. Prepare the ingredients: Place the onions, garlic, stock, and tomatoes in your camp oven, which should be set up to slow cook with coals on top and bottom.
4. Include the good stuff: Shortly after, stir in the meat, apple slices, and Stagg® chilli. Then top with Stubb’s® Smokey Mesquite Bar-B-Q Sauce.
5. Add some flavour to it: Fill the pan 3/4 full with cider, reserving some for after a couple of hours.
6. Allow some time: When the meat begins to pull apart easily, usually after about 3 to 4 hours of solid cook time, you’ll know this meal is ready.
7. Include the following sides: Serve with roasted potatoes and corn, or whatever else you have on hand!