Camping, I love it, especially this time of year, but all the planning and packing can be a challenge, especially when it comes to the food. Keeping everything at the right temperature, handling raw meats without hot water to wash up, making sure you have enough food and that it is cooked properly and that you have right condiments and ingredients can be a hassle. My solution is to make it ahead of time, freeze it and heat it up there. This eliminates the need for bringing raw foods that could spoil or contaminate the other stuff in the cooler, lessens the amount of ingredients you need to bring and keeps the food cold enough to last a couple of days. I try to bring foods that will feed a crowd and that can do double duty, this time I did an Asian style shredded pork, It can be eaten alone, on a sandwich (or hot dog bun) even mixed into eggs as an omelette. Even better its a dump and cook in the Crock Pot recipe which left me time to pack the day before.
Here’s how you do it:
2lb rib end pork roast
7 green onions (scallions) chopped into 2 inch pieces
4 cloves of garlic roughly chopped
2T ginger chopped
5 T sweet chili sauce ( found in the asian section of the supermarket)
1T fish sauce
1T rice vinegar
1T soy sauce
!T lime juice
2 T fresh cilantro
Toss that all in the crock pot and cook on high 4 hours or low 6-8 hours, or until it shreds with a fork.
If you are packing it for camping, let it cool and put into a freezable storage container with enough of the juices to cover, and freeze overnight. Pack into a cooler with ice. When ready to eat, heat in a pan over your grill or camp stove. I bring a bag of shredded cabbage and asian dressing and mix that together in batches at the camp site, this keeps better than a mayo based salad. I serve it as a side or on top of the pork on sandwiches.