Pork and Spuds Camp Cast Iron Dutch Oven Recipe

Pork and Spuds Recipe Cooked in a Camp Cast Iron Dutch Oven
Grab your 12-inch (or your 8-inch) camp cast iron Dutch oven and let’s head out into the great big outdoors and cook a meal.
For the Recipe Article and Printable Recipe: beerandiron.com/pork-and-spud...
Watch the Weiser River Trail Camping Cook in an 8-Inch Cast Iron Dutch Oven: • Camping and Cooking: P...
Heating the Camp Cast Iron Dutch Oven Article with Video: beerandiron.com/how-to-heat-c...
Link to Learn More about the Weiser River Trail: weiserrivertrail.org/
INGREDIENTS
4 Pork Loin Rib Chop; Thick Cut (think thick pork chop [not thin]) or a 4-6 boneless pork loin chops (brined for 24-48 hours).
3 Medium Russet Potatoes Cubed into ½ Inch Chunks (Skin on or Off).
2 GREEN Bell Peppers, Chopped.
2-4 Sprigs of Fresh Rosemary (Dry will work instead).
Seasoned Breadcrumbs
Mild Lager or Lower ABU Ale
2 Cans of Cream of Mushroom Soup
2-3 Tablespoons of Butter or Oil of Your Choice
Salt and Pepper to Taste
00:00 - Introduction and Scenery
00:20 - The Cast Iron
00:43 - Pre-Heat the Dutch Oven
00:53 - The Windshield
00:16 - Ingredients
01:49 - Prepare the Ingredients
02:18 - Set up the Cooking Area
02:34 - Heating the Cast Iron Dutch Oven
03:42 - Ready to Cook
03:54 - Add the Pork
04:00 - Add the Rosemary
04:40 - Color of the Seared Pork
05:04 - Add the Breadcrumbs and Beer
05:32 - Return the Pork to the Pot
05:48 - Add the Potatoes
05:58 - Add the Cream of Mushroom Soup
06:22 - Add 1/2 Cup of Beer
06:44 - Add the Bell Peppers
07:05 - Set up the Dutch Oven for Baking
08:15 - Turn the Dutch Oven Every 10-15 Minutes
08:53 - How Do We Know the Food is Getting Close?
09:35 - Adding the Final Touch: Breadcrumbs
10:14 - Prepare for Serving
10:31 - Serving Tips
11:13 - Conclusion and Summary
12:04 - End of the Video
For the Recipe Article and Printable Recipe: beerandiron.com/pork-and-spud...
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