Dave Webb
August, 2024

We eat well when camping. These pork enchiladas are an example. They are easy to make and everyone loves them. I cooked them in the Dutch oven with light rain falling and my wife said they compared with good restaurant fare.

Use Pre-Cooked Pork

When camping, I make meal prep as easy as possible by preparing what I can at home. For this one, I cooked the pork at home in a crock pot.

• Trim off fat and cube 1/2 pork lion. Put it into the crock pot.

• Add enough canned enchilada sauce to cover the pork.

• Add 1 cup of salsa. I like medium-hot salsa but you can vary that to your taste.

• Cook on low 6+ hours until the pork is fall apart tender.

• Refrigerate until ready to use.

Start the charcoal or wood fire

I prefer Kingsford charcoal briquettes because they provide consistent heat and are easy to control. Let the briquettes burn until they are almost totally gray. That takes about 30 minutes.

Assemble The Enchiladas While The Coals Heat Up

• Put about 3 spoonfuls of pork and sauce into the middle of a corn tortilla.

• Sprinkle with cheese and chopped cilantro. (We like cilantro so we put it inside and on top of the enchilada.)

• Roll up the tortilla as best you can. I then put them into an aluminum Dutch oven liner.

• Spoon the remainder of the pork and sauce over the rolled tortillas.

• Sprinkle on cheese. I like the 3-cheese Mexican blend.

Cook in the Dutch Oven

My goal is to cook at about 350 F. I use a 12-inch oven and put 15-16 briquettes on top and 8-9 on the bottom.

I position the briquettes and preheat the oven for about five minutes before I start cooking.

When the oven is warm I drop in the liner with enchiladas. The Dutch oven lid fits snugly over the liner. I allowed it to cook for about 30 minutes until the cheese started to brown.

Remove from heat and allow to cool for a few minutes.

Garnish the Enchiladas
Spoon the enchiladas onto plates and garnish with salsa, cilantro, sour cream, avocado, or whatever you like.

Eat immediately.

Dutch Oven Tips

I like to use the Volcano grill as a base for my 12-inch oven. The Volcano provides a stable platform and makes it easy to level the oven. The Volcano channels heat so I can use fewer briquettes on the bottom.

A light rain was falling when we cooked the enchiladas. The Volcano protects the bottom coals from moderate rain and wind. I have a small Weber Grill with a domed lid and that lid fits nicely over the top of my Dutch oven. With the Volcano protecting the bottom and the Weber lid protecting the top, I can cook when a little rain is falling without any problem.

Another advantage of the Volcano is that I can pick up the entire assembly and move it into a sheltered area even after I’ve started cooking, if needed.