I’m not a chef.
I don’t live on a ranch.
I’m not even a bushcraft expert.
I’m just a mom who has traveled full-time in an RV for more than five years!
Our current rig doesn’t have an oven, and I cook almost all our meals from scratch. In this lifestyle I had to learn campfire cooking, and it quickly became my favorite method of cooking!
So throughout the month of October we are sharing a new recipe each day. Some will be dinners, some breakfast, some dessert, and even a few snacks.
We all have gluten allergies, so every recipe will is gluten-free. They will be made with whole foods and no processed junk.
We hope you enjoy them!
Today is a longer, slower cooked one. There’s just something about cooking it over a fire that just makes it taste better.
Day 3 of 30: Gluten-Free, Whole Food Campfire Recipes
Pulled Pork
Ingredients:
• 3-4 lb pork shoulder (bone-in or boneless)
• 1 large onion, sliced
• 3 cloves garlic, minced
• 1 cup apple cider vinegar
• 1 cup unsweetened apple juice
• 1 tbsp smoked paprika
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 2 tbsp olive oil
• Gluten-free BBQ sauce (optional, for serving)
Instructions:
1. Prepare the Campfire: Build a fire and let it burn down until you have a bed of hot coals.
2. Sear the Pork: Heat the olive oil in the Dutch oven over the coals. Season the pork with salt, pepper, paprika, cumin, and chili powder. Sear the pork on all sides until browned.
3. Add Liquids and Veggies: Remove the pork, and add the onion and garlic to sauté until softened. Pour in the apple cider vinegar and apple juice. Scrape up any browned bits from the bottom.
4. Slow Cook the Pork: Place the pork back in the Dutch oven. Cover and place coals on top of the lid. Cook for 4-5 hours, replenishing coals as needed, until the pork is tender and pulls apart easily.
5. Shred and Serve: Remove the pork from the Dutch oven and shred it with two forks. Serve with gluten-free BBQ sauce if desired.
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