Recipe: Pulled Pork Nachos

One classic campfire dish we will never get sick of!


For the Pork

  • 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
  • 2 tbls black pepper
  • 1 ½ tsp chilli powder
  • 1 ½ tsp onion powder
  • 1 ½ tsp garlic powder

For the Nachos

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

Equipment Needed:

  • 9 or 12 Quart Camp Oven
  • Medium mixing bowl


For the pork

  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.

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 & 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 mins or until the cheese has melted. Served with smashed avo, dollop of sour cream and lime wedges.