Dutch oven roasted pork is a great camping meal that requires a bit more time to cook than our usual meals, but it’s well worth the effort.
Start with a nice, boneless pork ham and prepare it in your Dutch oven or camping pot. Pair it with your favorite vegetables like potatoes, celery, onion, or chili.
While the pork is cooking, gather around the fire and share outback stories while enjoying the aroma of the tender and juicy meat. It’s a satisfying and comforting meal that’s perfect for a relaxing evening.
Prep time: 20 minutes
Cook time: 1h 40 minutes
Dutch Oven Roasted Pork Ham – Ingredients
- 1.5 kg pork loin
- one onion
- 3 potatoes
- 3 carrots
- a few chilies (optional)
- olive oil
- Begin by starting the fire at least 30 minutes before you plan to cook. It’s important to get the fire going early so that you have a bed of hot coals ready for cooking in your camp oven. Make sure to use dry wood or charcoal to ensure a consistent heat source
- Make sure you have plenty of charcoal on hand, as you’ll need a good amount to cook the pork.
3. If the pork has not been pre-scored, use a sharp knife to make shallow cuts across the skin. This will help the fat render out and the skin to crisp up during cooking.
4. Generously season the entire pork with salt, making sure to rub it into the scored skin and all sides of the meat. This will help to flavor the meat and enhance the crispy texture of the skin.
5. Cut your choice of vegetables into bite-sized pieces, such as potatoes, carrots, onions, and other veggies. This will provide a flavorful accompaniment to the pork and absorb some of the delicious juices during cooking.
6. Place the pork in the center of the camp oven, skin side up.
7. Roast the pork for one hour. Then sprinkle veggies with oil and salt and arrange the vegetables around the pork, making sure they are evenly distributed.
8. At this point we worked out that camp oven that we used is too small to fit all veggies and ham, so we moved to a bigger size pot.
9. Roast the pork and vegetables for about 30 minutes or until the pork is cooked through and the vegetables are tender. Check the pork’s internal temperature using a meat thermometer, it should read 63°C for safe consumption (meat can’t be pink). Let the pork rest for 10 minutes before slicing and serving with the vegetables.
Preparing roasted pork while camping not only provides a delicious dinner option but also offers the convenience of having leftover for next day lunch . By slicing the meat into portions, you can easily make sandwiches to fuel your hikes or other outdoor adventures. Plus, the flavor of the pork only gets better as it sits and marinates in its own juices, making for an even more satisfying meal the following day.
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