The craze in UK restaurants for BBQ pulled pork may have long passed us, but it can be a comforting meal, which is exactly what is needed after a long day adventuring. We have found a simple method that allows you to make BBQ pork filling relatively quickly and with very little effort. If cooking in a group it can also be a great meal to serve “family style” (Just like our Fajita recipe - which I’ll link when we write it up!) where everyone can dig in and you don’t even need a plate, so less washing up!

Ingredients

All ingredients are given to serve 2 people.

As with most of our recipes there are a few core ingredients, and some optional extras you can swap out depending on what you can get your hands on, or what your specific tastes are.

Core Ingredients

The core ingredients for this recipe are where the magic happens:

1x 300g Tin (or packet) of Cooked Pork - Now this may not be the nicest way to purchase pork but it is shelf-stable and, critically, it's already cooked, reducing the chance of food poisoning. If you make this dish well you will not be able to tell it came from a can.

6x Tablespoons of BBQ Sauce - You can take a squeezy bottle of your favourite BBQ sauce, or decant some into a small bottle, or the next time you are at a “Classy” pub or restaurant which has packets of BBQ sauce, you can pick up one or two and they’ll work perfectly for this.

6x 20cm Wraps - The wrap is going to be the carbs and method for getting the mixture into your face. Make sure you get wraps that are going to remain supple even if they get left in a warm place. We have found the wraps in sealed bags with longer shelf lives tend to last better.

A Splash of Clean Drinking Water - you may need a splash to bring the sauce together or a bit more to rehydrate any dehydrated vegetables you’re using.

Optional Ingredients

Now this is where you can start experimenting. Here are the extras we have found work well, and we add whichever of these we have to the core ingredients:

Onion - dehydrated in strips, or freshly chopped

Carrots - dehydrated diced, or freshly chopped

Bell Pepper - dehydrated in strips, or freshly chopped

Sweetcorn - freeze dried, or a small tin

Dried Mushrooms - or fresh button mushrooms if you’re on the first day of a trip

2 x Tablespoons Vegetable Oil - If you are using fresh vegetables then having a drop of oil to fry them off can make all the difference texture wise when it comes to eating.

Cooking equipment

This recipe does not require much equipment.

Camping Stove - something that has a controllable heat is preferable. Although possible over a spirit burner it is a bit more of a challenge to not weld food to the bottom.

1x Saucepan with Lid - big enough to get the ingredients in.

Mixing Spoon - we tend to use a large wooden spoon.

Knife - almost anything that has an edge on will do.

Cutting surface - something that can be cut onto without damaging you or your knife blade.

Method

It might look like a lot of steps, but the method for this one is relatively simple: add things to the pot and keep stirring!

If you have any dehydrated vegetables, boil sufficient water to rehydrate the vegetables, then pop them in and do the next couple of steps while they’re rehydrating.
If using fresh vegetables, chop into strips approximately 3-5mm thick and place in a pan.
Chop up your pre-cooked pork into small strips. We want to still keep some of the texture of the pork, so bear that in mind when you cut it up. Strips allow you to keep some of the fibres in, which will make this more like pulled pork.
Once the dehydrated vegetables are soft and slightly larger in size drain as much of the water that is not absorbed by them as possible. You can add this to a packet soup to not waste the micro nutrients, if you wish. Waste not, want not!
Start the stove.
Add the oil to the pan.
Fry the vegetables until soft. Careful as it may spit a bit if there is any water left in the pan.
Add the BBQ sauce and stir.
Add the cut up pork pieces.
Add a splash of water.
Keep stirring until the pork has broken down and everything is piping hot in the pan.If the sauce is too thin then keep the heat on and drive off the excess water.
Take off the heat and spoon generously into wraps, roll them, and enjoy. While you are eating your wraps pop on the lid on the pan to keep the heat in the pork mix, as well as keep out the bugs.

Trail Tips

Make sure that your vegetables are cut nice and thin as this will mean that they take less time to cook and therefore you will use less fuel in your stove.

Keep stirring anything that is on a camp stove, as they tend to provide a much more intense localised heat than a hob at home, that can result in welding a circle of food to the bottom of your pan.

Having BBQ sauce around for a couple of days can bring a little spice to your meals. While on the Northern Forest Canoe Trail (NFCT) one week we picked up a bottle of BBQ sauce for this dish and then had it with all sorts of things for the next couple of days!

BBQ Pork Wraps