Timber 2 Table - Easy Camp Carnitas

Easy Camp Carnitas

Easy Camp Carnitas

420 Min

Prep Time

60 Min

Cook Time



Anyone who has ever shared a hunting camp with me knows that I am all about eating well. But, since hunting camp is also about hunting, quite often there is little time for prepping and cooking a large meal.

You don't have to spend all day standing over a fire to have a meal that tastes like you did.

A Lodge Dutch oven, suspended over the fire or just set nearby and stoked occasionally with a shovel full of coals, is the perfect vessel for Camp Carnitas. The heavy cast iron allows you to simmer the pork without scorching it and the tight-fitting lid helps to hold in moisture.

Potroast gets dinner started in the Dutch oven.


3 pounds smoked and pulled pork, wild or domestic

1 large onion, diced

2 (7 ounce) cans roasted diced green chile peppers

½ pound bacon

1 orange

2 limes

2 teaspoons dried oregano

2 bay leaves

1 teaspoon dried cumin

1 teaspoon chili powder

1 teaspoon garlic powder

1/2 teaspoon cayenne pepper

2 cups water or chicken broth

Flour or corn tortillas


Shredded cheese

Bbq sauce

Sliced jalapenos

Sour cream

Chopped cilantro

Cooking Instructions

Begin by adding the diced bacon to the Dutch oven. Stir for five to 10 minutes until the bacon begins to brown. Add the diced onion and cook another five to 10 minutes until the onion is soft and translucent. Add the pork and stir well to blend the onion and bacon throughout the pork.

Brown the bacon and the onions before adding the pork to the pot.