Pulled Pork
Prep time
Cook time
Total time
Chef: David White
Recipe type: Entree
Kitchen Type: Kitchen
Serves: lots
Ingredients
- 4 lb pork shoulder, bone in if possible
- 1 12oz bottle of beer, or apple cider
- 2 tbsp. Paprika
- 1 tbsp. Devils Dust or Adobo Seasoning
- 1 tbsp. "BIG" salt
- 1 tbsp. Coconut oil
Directions
- Pre- heat oven to 350 degrees.
- Mix paprika, Devils Dust and salt together in a bowl. Rub mixture into pork shoulder
- In a large Dutch Oven over high heat, melt coconut oil. Add pork and brown on all sides, 1-2 minutes per side. Cover and place into oven.
- Cook of 31/2 - 4 hours or until meat falls off the bone. Remove from Dutch oven and shred using two forks.
- Bring cooking liquid to a boil, reduce by half. To this add 1 batch Smoky BBQ Sauce and shredded pork. Serve on a camp biscuit or as fajitas.
Back Country Preparation
I don't often make this recipe for the back country, but only because there is never enough left to dehydrate after we've all eaten our fill. Even when I make specifically to dehydrate... it's that good.
As with all meat recipes simply dehydrating leftovers isn't the best method for preparing back country meals. You run the risk that the meal could go rancid before you get a chance to cook it due to all the animal fat.
Dehydration Preparation
1. Prepare the sauce exactly as in the original recipe, with the exception of adding the Smoky BBQ Sauce.
2. Allow to cool and place in fridge until all the fat has solidified. Using a spoon, or your hands, remove as much fat as possible. Unlike other meat recipes I don't recommend staining the fat under hot water because you wash away most of the wonderful flavours.
3. Heat Dutch oven over med-low, add pork and Smoky BBQ sauce. Simmer for 10 minutes, or until hot and all flavors have mingled.
5. Allow to cool. Place 1½ cup per serving of mixture on the fruit roll-up trays on your Excalibur. On the meat setting, dehydrate for 8 hours, or over night. Once fully dry, seal into vacuum seal bags and store in freezer until ready to head into the back country.
To rehydrate, stir serving into 1 cup/8 oz of boiling water. Boil for 5 minutes, stirring often. Remove from heat and set aside for 10-15 minutes. Serve over dehydrated mashed potatoes, camp rice or as sliders on Camp Bread.
I don't often make this recipe for the back country, but only because there is never enough left to dehydrate after we've all eaten our fill. Even when I make specifically to dehydrate... it's that good.
As with all meat recipes simply dehydrating leftovers isn't the best method for preparing back country meals. You run the risk that the meal could go rancid before you get a chance to cook it due to all the animal fat.
Dehydration Preparation
1. Prepare the sauce exactly as in the original recipe, with the exception of adding the Smoky BBQ Sauce.
2. Allow to cool and place in fridge until all the fat has solidified. Using a spoon, or your hands, remove as much fat as possible. Unlike other meat recipes I don't recommend staining the fat under hot water because you wash away most of the wonderful flavours.
3. Heat Dutch oven over med-low, add pork and Smoky BBQ sauce. Simmer for 10 minutes, or until hot and all flavors have mingled.
5. Allow to cool. Place 1½ cup per serving of mixture on the fruit roll-up trays on your Excalibur. On the meat setting, dehydrate for 8 hours, or over night. Once fully dry, seal into vacuum seal bags and store in freezer until ready to head into the back country.
To rehydrate, stir serving into 1 cup/8 oz of boiling water. Boil for 5 minutes, stirring often. Remove from heat and set aside for 10-15 minutes. Serve over dehydrated mashed potatoes, camp rice or as sliders on Camp Bread.
Recipe by Back Country Culinary at https://backcountryculinary.com/pulled-pork/