A camping recipe from Carrie. I call this recipe Dutch Oven Heaven. The pork roast doesn't have to be fancy or expensive, as it will be slow cooked to spoon-tenderness. Ham will be fine too, but shorten the cooking time to two hours, as ham is already cooked.
There's no doubt that many campers have their own versions of similar Cast Iron/Dutch Oven roasted dinners. But as I've always said, just add a great big loaf of bread for soppin' up the drippings, friends around the campfire, stories and memories that are enjoyed as much as the food, and then you have the perfect feast!
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours, 15 minutes
- 1 4-5 pound pork roast
- 1/2 cup olive or corn oil
- 2 onions, peeled and coursely chopped
- 2 green apples, peeled and cut into large slices
- 4 large carrots, cut coursely
- 1 dozen large mushrooms, cut in quarters
- 4 large red potatoes, cut into large bite-sized pieces
- 2 stalks celery, peeled and sliced thick
- Lawry's Seasoning Salt to taste
- Pepper to taste
- 1 teaspoon dried basil
- 2 cups chicken stock
Get a fire going to where you have a bed of long lasting slow-burning charcoals. You may have to check and add more fuel during cooking time. In a large cast iron Dutch Oven, heat the oil until it's hot. Brown the pork roast, onions and apples. Add the chicken stock and spices. Cover and put on the fire (off to the side) to slowly cook over the coals for two and a half hours. At the end of two and a half hours, layer the vegetables, carrots and potatoes first (they need more heat). Recover the pot. Check after three hours are up and give it your best judgement on doneness (every campfire is different.) Serve with a good crusty bread and butter.
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