Recipe: Camp Oven Pulled Pork

From bread rolls to baked potatoes, nachos to pizza, Pulled Pork is one of those dishes that can be served in many ways! 


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

For the BBQ Rub

  • ¼ brown sugar
  • 2 tbls Paprika
  • 1 tbls black pepper
  • 1 ½ tsp chilli powder
  • 1 ½ tsp onion powder
  • 1 ½ tsp garlic powder

Equipment Needed:

  • 9 or 12 Quart Camp Oven
  • Mixing spoon
  • Mixing bowl


  1. Mix together BBQ 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 6 hours or when the pork pulls apart. Try and regulate a slow heat approx. 150 degrees at most.
  5. Once finished, place shredded pork into a tray and thoroughly coat in BBQ sauce.