Description
A delightful one-pot recipe featuring savory pulled pork braised to perfection, followed by a warm, fruit-forward apple crisp, all cooked in a Dutch oven over a campfire.
Ingredients
- 3–4 lb pork shoulder (Boston butt), trimmed of excess fat
- 2–3 tsp kosher salt (adjust to taste)
- 1–2 tsp black pepper
- 1–2 tsp smoked paprika or chili powder
- 1 tsp garlic powder
- 1–2 cups water, stock, or apple cider for braising
- 4–6 medium apples (Granny Smith, Honeycrisp, or a mix), peeled and sliced
- 1/2–3/4 cup granulated sugar for the apples (adjust to apple tartness)
- 1–2 tsp ground cinnamon
- Pinch of salt (for the apples)
- 1 cup all-purpose flour (for crumble)
- 1/2–3/4 cup sugar for the crumble (brown sugar adds depth)
- 6 tbsp cold butter, cubed (or use shortening if traveling)
- Optional: 1/2 cup oats, 1/2 cup chopped nuts, splash of lemon juice for apples
Instructions
- Prep the pork: Pat the shoulder dry with paper towels. Rub all over with salt, pepper, smoked paprika, and garlic powder. If you have 15–30 minutes, let it sit at room temperature to absorb the rub.
- Heat and sear: Place your Dutch oven over hot coals or a campfire grate and add 1–2 tbsp neutral oil. Sear the pork 3–5 minutes per side until well browned.
- Braise the pork: Pour in enough liquid to come about one-third up the meat (start with 1 cup). Bring the liquid to a gentle simmer, cover the Dutch oven, and move to indirect heat. Braise for 2.5–4 hours until the meat reaches about 195–205°F internal or easily shreds with tongs.
- Shred and rest: Remove the pork to a plate, tent with foil, and let rest 10 minutes. Skim surface fat from the braising liquid. Shred the pork with forks and return some shredded meat to the pot with a few tablespoons of braising juices.
- Prepare apples: Toss sliced apples with 1/2–3/4 cup sugar, 1–2 tsp cinnamon, and a pinch of salt. Add lemon juice if desired.
- Make the crumble: In a bowl, combine 1 cup flour with 1/2–3/4 cup sugar. Cut in cubed butter until the mixture resembles pea-size crumbs. Stir in optional oats or nuts.
- Assemble and bake: Spread apples over the shredded pork, sprinkle crumble over apples. Cover and place coals on top and beneath, baking for 30–45 minutes until golden and bubbly.
- Rest briefly: Let the Dutch oven sit for 5–10 minutes before serving.
Notes
Serve warm for a rustic family-style experience. Great for parties and gatherings.