Written By RV Recipes on Tuesday, February 4, 2020 | February 04, 2020
A classic Western Style Barbecue Pork recipe sent in from anonymous from somewhere in the Australian outback.
I am so keen to try this one on my next road trip...
5 lbs. lean pork loin, cut into 1⁄2 inch pieces
2 cloves garlic, mashed
1 green bell pepper, chopped
1 cup brown sugar
1 yellow bell pepper, chopped
1 Tbs. dry mustard
1 red bell pepper, chopped
1 Tbs. fresh oregano, chopped very fine
1 large red onion, chopped
1 Tbs. fresh lemon thyme (or lemon juice)
1 large white onion, chopped
1⁄2 cup dark molasses
3 Tbs. red wine vinegar
1⁄4 cup soy sauce
2 cups ketchup
Powdered chili peppers or cayenne pepper, according to your own taste
1. Coat the inside of a 12-inch Dutch Oven with Pam. Preheat for 5 minutes with 12-14 briquettes on the bottom and about 20 on top, filling the outside ring of the lid. Melt 1⁄2 cube margarine in the oven.
2. Add the pork and the garlic. Brown for about 2 minutes, stirring with a wooden spoon. Cover and add four more briquettes to the center of the lid. Let the Dutch oven heat up for about fifteen minutes, then stir the meat until almost done. Add half a can of beer. Note: the alcohol evaporates at about 80-90 degrees C.
3. While the Dutch oven is heating up (see above), chop the vegetables. When the pork is done add these along with the rest of the ingredients except for the pepper powder, add this near the end of cooking to taste. Heat to barely boiling, using about 8-10 briquettes on the bottom and filling the outside ring of the lid.
4. Simmer for about 40 minutes rotating the oven and then the lid every 15 minutes to prevent hot spots. Open to stir several times to check for scorching. If it begins to scorch take away about half of the briquettes from the bottom. (Been there, done that.) Serve with rice, pasta, tortillas, or anything else you conjure up.
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Photos are a serving suggestion only and may not be an exact representation of the recipe above.