Pork Roast with Brown Potatoes [camp fire]
From: Nicole, Quebec, Canada
Comments: A recipe that we like to prepare year after year.
For a change, try roasting veal or lamb, adding carrots and turnip or rutabaga, folling this recipe; delicious!.
We spend approximately 2 weeks camping and I can assure you that our neighbors are astonished to see what we cook over an open fire. They only light their fire in the evening but I prepare some food at any time, even when it rains; my husband makes sure that there always is some embers underneath. I also prepare spaghetti sauces, pancakes, French toasts, toasts, eggs, bacon, coffee, tea, boiled corn-on-the-cob over the open fire; I even warm-up some dish washing water over the open fire. What I need, according to the season, is a heavy cast-iron casserole, a frypan and a saucepan, the same ones that I use in my oven at home during the winter, that I wash and then dry using paper toweling or any old clean cloth that I will throw away before leaving.
It is REALLY IMPORTANT to have a heavy black cast-iron casserole with a lid, BBQ utensils and thick mits or pot holders. A cast-iron frypan are what you need to cook pancakes or French toasts and even some homemade French fries; a small cast-iron saucepan is perfect to boil vegetables and prepare a sauce, to reheat or prepare some oatmeal, to poach eggs....
As a rolling pin, you can use any clean empty bottle or any other round container such a clean can, label removed of course.
To cook over an open fire :
Prepare and light a wood log and briquet fire. Wait until fire is burned to embers. Using a metal shovel, shape a hole into the embers and lay some regular bricks over the bottom to be able to sit a casserole so that embers do not the bottom of the casserole.
Note : the intense heat that emanates will cook a meat pie, a pouding, even beans in approximately 1 hour [always check to see that the food does not stick to the bottom, nor burn; it is sometimes necessary to remove the casserole and arrange a wire rack in the fire before returning the casserole over the fire, after waiting for approximately 5 to 10 minutes - it will continue cooking].
If needed, add some briquets or wod logs to the fire.

Remove cooled bricks using a camping shovel or any other on-hand tool; leave to cool completely onto a wire rack.
If desired a cast-iron frypan or small saucepan, wrapped into al foil, can be used as a support to keep-warm or reheat.
Back home, clean and wrap frypan and saucepan for the next camping trip.
  • Butter, margarine or oil
  • 1 pork roast [boned or not rib or loin]
  • 2 medium-size onions, finely chopped
  • 1 teaspoon [5 mL] dry mustard
  • 2 cloves garlic, minced
  • 1/4 cup [60 mL] beef broth concentrate, canned or homemade
  • 1/3 cup [80 mL] water
  • 1/4 cup [60 mL] beer
  • 1/3 cup [80 mL] maple syrup
  • Black pepper, to taste
  • Steak spices, to taste
  • 2 to 4 potatoes
  • Over a rack over an open fire, melt butter into a casserole until just colored.
  • Brown pork roast on all sides.
  • Turn roast fat on top, bone underneath.
  • Add chopped onions; sprinkle chopped onions with dry mustard and minced garlic.
  • Mix together beef broth concentrate, water, beer and maple syrup; pour all over roast.
  • Season with black pepper and steak spices, then cover casserole.
  • Transfer the casserole into the centre of the fire, over really hot bricks.
  • Leave to simmer for approximately 15 to 20 minutes, remove lid and check if some liquid is needed; cook for 15 minutes longer.
  • Meanwhile, peel and rinse potatoes; half larger potatoes.
  • Add potatoes to roast, turning to well coat potatoes with cooking juices.
  • Cook for approximately 15 minutes more, until potatoes are done, turning potatoes at half-time to get evenly browned potatoes.
  • Add some liquid whenever needed.