Nachos

Camp Kitchen: Pulled pork nachos

Article from 4X4 Australia.

Enjoy these spicy pulled pork nachos the next time you pull up at camp.

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

4 X 4 Australia Gear December 21 Camp Kitchen 9 Q Camp Oven

METHOD

For the pork

Mix together barbecue rub ingredients, then coat over pork.

Braise the pork in your camp oven until brown, making sure to get some nice burnt ends.

Remove pork and add chopped apples and onions. Place pork back in and fill with stock and juice to cover ¾ of the pork.

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.

Once finished, place shredded pork into a tray and thoroughly coat in barbecue sauce.

4 X 4 Australia Gear December 21 Camp Kitchen Nachos 1

For the nachos

Line your camp oven with tin foil.

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.

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.

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