by Tammy Taylor
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The weatherman forecasts yet more triple digit temperatures all week for our part of Northeast Texas so I’ll be cooking outside whenever possible to keep that cooking heat outside and not in my kitchen. I love my solar oven and I use it often, both in the summer and winter seasons. (for those of you asking, I have a Sun Oven brand * solar oven and I LOVE IT!) I love BBQ pork sandwiches in the summertime and today seems like the perfect day to indulge!
As with all my cooking endeavors, I use a base recipe and just eyeball most of the ingredients, substitutions are the norm. LOL. Today I pulled out two packets of ground pork from the wild hogs hunted and harvested by RancherMan earlier this year. I think these packages from the processor weigh about 1 lb each, give or take. I crumbled the meat into the black enameled covered pan that came with my solar oven, then I poured in about 1/2 cup of strong coffee, added a few generous shakes of Worcestershire sauce and a splash of Claude’s Pork Marinade. I seasoned the meat with a sprinkle of chili powder and threw in a couple of whole cloves of garlic and some dehydrated onions from our garden. This wild hog meat is pretty lean and what little fat will get drained from it is pretty liquid even when chilled – no thick unhealthy fat with this lean pork! So I’ll allow some of the juices to rehydrate the onions, adding a little extra flavor.
Then I placed the covered pan in my solar oven around 2:30 in the afternoon and pointed the reflectors toward the sun. I adjusted the oven about every hour or so to track the sun & keep the temps around 350 degrees.
I let the meat cook until around 5, although cook time in a solar oven depends upon how often you move the oven to track the sun, whether or not there is cloud cover partially obscuring the sun, etc. Mine was done in about 2 – 2.5 hours.
I brought the pan inside, drained what little fat was present and took the garlic cloves & sent them through the garlic press and stirred them back into the cooked pork. Now I add some BBQ sauce and bring out some soft hamburger buns. A healthy dollop on the bun and a few freshly-sliced onion rings and some zesty jalapeno slices from the garden and we’re good to go. I love solar cooking!
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