Pulled Pork Barbecue Sandwiches
You can either make Pulled Pork at home and heat and serve at the campsite, or you can make this at the campsite.
- 1 1/2 tablespoons paprika
- 1/2 tablespoon garlic powder
- 1/2 tablespoon brown sugar
- 1/2 tablespoon dry mustard
- 1 1/2 tablespoons coarse salt
- 2 pounds pork shoulder or Boston butt
- 12 hamburger buns
Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight. If you are cooking the pork at the campsite, rub the spices on the pork and put it in an airtight container or bag. I freeze mine until we are ready to leave.
Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 2 hours. Cook until it is 170 degrees F. If you are cooking with a dutch oven, start with 10 coals below and 20 above and keep adding new coals as the old ones cool off.
When the pork is done, take it out of the oven and put it on a plate and allow it to rest for about 10 minutes. While the pork is still warm, pull it or shred it and there is no crime in chopping it. Return the pork to the dutch oven and pour BBQ sauce over it. Serves 6.
Butter the dutch oven and heat it with 6 coals on bottom and 12 on the top. Mix together the topping. Put the apples in the heated oven and cover with the topping. Put the lid back on and cook about 30 minutes or until the apples are tender.
- 1 cup rolled oats
- 1/2 cup flour
- 1/2 cup brown sugar
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup butter
- 4 cups of Pears, Peel and sliced
Candied Sweet Potatoes
- 6 medium sweet potatoes
- 1/2 cup sugar
- 1/4 cup water
- 3 tablespoons butter
Peel sweet potatoes and slice thickly. Drop them in enough boiling salted water to cover sweet potatoes. Cover pan. Lower heat and cook 15 to 20 minutes. In a separate pot, combine sugar, water and butter. Boil 2-3 minutes, then pour over cooked, sliced sweet potatoes. Bake in Dutch Oven at 350 degrees F. for about 30 minutes or until lightly brown. Spoon syrup over sweet potatoes several times while baking. (Or mash potatoes with syrup and serve immediately.) Yield: 6 servings