Camp Kitchen: Pulled pork nachos

Don the sombrero, mix up some margaritas and get stuck into these nachos – this spicy take comprising pulled pork.

INGREDIENTS

For the pork

• 6kg of pork butt or boneless shoulder roast
• 1 cup stock
• 1 cup apple juice
• 2 apples
• 2 onions
• 1 cup barbecue sauce of choice (we used Stubb’s Smokey Mesquite)

For the BBQ rub

• ¼ cup brown sugar
• 2 tbs paprika
• 2 tbs black pepper
• 1½ tsp chilli powder
• 1½ tsp onion powder
• 1½ tsp garlic powder

For the nachos

• Bag of corn chips
• 1 tbs sour cream
• 1 large avocado
• 1 small lime cut into wedges
• 1 cup shredded cheese
• Salsa (optional)

COOKWARE NEEDED

• Campfire 9 or 12 Quart Camp Oven

3

METHOD

For the pork

1. Mix together barbecue rub ingredients, then coat over pork.
2. Braise the pork in your camp oven until brown, making sure to get some nice burnt ends.
3. Remove pork and add chopped apples and onions. Place pork back in and fill with stock and juice to cover ¾ of the pork.
4. Cook low and slow for up to six hours or when the pork pulls apart. Try and regulate a slow heat, approximately 150˚C at most.
5. Once finished, place shredded pork into a tray and thoroughly coat in barbecue sauce.

3

For the nachos

1. Line your camp oven with tin foil.
2. For the first layer, evenly spread 1/3 of the chips into the camp oven, topped with shredded pork, salsa and ¼ cup cheese. Repeat for second and third layer.
3. Cover camp oven and place on metal grill over fire (or over hot coals) for about 10 minutes or until the cheese has melted. Serve with smashed avo, dollop of sour cream and lime wedges.