Campfire Recipe: Fall Apart Tender Slow Roasted Pork in Dutch Oven

Yes, I do like quick meals when I camp but……..I also like good food. What I have found is the fact that quick meals can and are delicious but nothing beats slow roasted meat. While this recipe does cook for several hours, the prep time is short. The other positive aspect of this recipe is time. Ok, I know I said it takes time to cook. What I have found is that time is great for family activities around camp. No I am not referring to chores while that would be great. What I am talking about are activities such as board games, cards or even crafts. Believe it or not, time will fly and once the activities are done your meal will be ready.

Campfire Recipe:  Fall Apart Tender Slow Roasted Pork in Dutch Oven


Spray or liquid oil

3 to 4 pound pork butt

¼ to 1/3 cup of Worcestershire sauce

¾ cup of brown sugar

1 cup of apple juice

½ teaspoon of salt



  1. Prepare the coals first by building a fire.
  2. Grease a 12 inch Dutch oven with spray or liquid oil.
  3. Put the pork butt in a large bowl.
  4. Drizzle the Worcestershire sauce on all sides of the pork butt.
  5. Pack brown sugar into a ¼ measuring cup and repeat until you have a total of ¾ cup.
  6. Take the brown sugar and rub it on all the sides of the pork butt.
  7. Place prepared pork butt in prepared 2 inch Dutch oven.
  8. Pour one cup of apple juice around the meat. When doing this, make sure not to pour it on the meat.
  9. Put the lid on the Dutch oven and move to a heat resistant surface.
  10. On the heat resistant surface, arrange 10 prepared coals in a circle.
  11. Place the 12 inch Dutch oven on the ring of prepared coals.
  12. Arrange 16 to 18 prepared coals around the edge of the lid. Add 4 to 6 in the center.
  13. Cook for one hour and then remove the spent coals on the bottom and top. Repeat this process every hour for 3 ½ hours.
  14. After the time has passed, knock off the coals from the lid and move the Dutch oven off the circle of coals.
  15. Shred the meat and add the salt to the juice left in the Dutch oven.