Milsons Slow-Cook Pulled Pork Camping Recipe

Looking for your next big camp dinner? This 3- to 4-hour, slow-cook, meat-based meal is worth the wait—see how to serve up hearty heaps of smoky pulled pork with this original campfire recipe from our friend Nat in Australia, the Hipcamp Host at Milsons Camp.

Serves: 6–8 people

Ingredients

  • 5.5 lbs (2.5 kg) pork loin with the skin removed and bit of fat trimmed
  • 16 oz (500 ml) stock of choice
  • Crushed garlic
  • 2 sliced brown onions
  • 2 chopped apples
  • 1–2 bottles of apple cider
  • One 16 oz (500 ml) can (or tin) of tomatoes
  • One to two 16 oz (500 ml) cans of Stagg® chili
  • One 18 oz (550 ml) bottle of Stubb’s® Smokey Mesquite Bar-B-Q Sauce
  • Milson’s secret meat rub: made up of salt, pepper, brown sugar, sugar, garlic granules, smoked paprika, and cayenne pepper
  • Optional: yellow mustard

Instructions

  1. Start slicing: Grab your best knife, and slice the pork loin into big chunks.
  2. Get a good rub going: Slather on the optional mustard if you’d like, then rub the meat with Milson’s secret meat rub.
  3. Cook the accessories: Put onions, garlic, stock, and tomatoes into your camp oven, which should slow cook with coals on top and bottom.
  4. Add the good stuff: Shortly after, add meat, apple slices, and Stagg® chili into that same mix. Then add a good dollop of Stubb’s® Smokey Mesquite Bar-B-Q Sauce.
  5. Give it some flavor: Pour the pan 3/4 of the way with cider, reserving some cider to add in after a couple of hours.
  6. Give it some time: You’ll know this meal is good to go once the meat starts pulling apart easily, usually after about 3 to 4 hours of solid cook time.
  7. Add the sides: Serve it up with roasted potatoes and corn, or anything else you might have around!
Photo by Rob Mulally

“I’m always on the lookout for a beautiful pork loin or shoulder for my camp oven.” –Nat, host of Milsons Camp

Hi! I'm Geordie, Market Manager at Hipcamp Australia. I love that I get to work alongside people who are passionate about getting more people outside. My favourite weekends are spent somewhere green and off-grid, with my partner Luke and our border-collie Keira. Bonus if there's a mountain peak to discover or a nice left-hand point break nearby.

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