This recipe is a sure-fire hit! You can make campfire stew in a big pot over a campfire (it would be a pretty stupid name if you couldn’t!) but since that’s probably not practical for most I’ve included two ways below – one in a big casserole pot in the oven, and the other in the slow cooker.
- 1kg pork shoulder
- 1 onion
- 500g passata
- 2 red peppers
- 1 tin of haricot beans
- 3 cloves of garlic
- 4 tsp tomato puree
- 100ml vegetable stock
- 1 tbsp olive oil
- 2tsp smoked paprika
- 1 tsp cayenne pepper
- 1 tsp ground cumin
- 2 tsp dried oregano
- salt and pepper
In the oven
Preheat your oven to 180ºC.
On the hob, heat up the olive oil. Chop the onion and crush the garlic. When the pan is hot, toss them in and gently brown them for about five minutes until they are soft. Whilst this is happening, chop your peppers in to small chunks.
Add in the pork shoulder and brown on all sides.
Remove the pork and add in the herbs and cumin. Sauté for a minute or so and then add in the stock and passata. Add the paprika and cayenne pepper then the peppers and beans. Stir together with a little salt and pepper. Add the pork back in – ensuring it is surrounded by the mixture, not sitting on top of it – and place in the oven.
Cook for 2.5 to 3 hours, until the meat is tender.
Take the pork shoulder out and onto a large plate, then shred using a couple of forks.
If your liquid feels too thin, put it back on the hob at a high heat to reduce down for 5 minutes.
Add the – now shredded – pork back into the stew, taste to check the seasoning, and serve.
Chop your onion, garlic and peppers. Add all the ingredients into the slow cooker – except the pork – and mix together to ensure they’re thoroughly mixed together. Add in the pork and put the lid on.
Cook on the lower heat for 8-10 hours. Check the meat every 30-45 minutes after the 7 hour mark. Once cooked, take out on to a large plate and use two forks to shred.
Add back in to the pot, check the seasoning and then serve.