Combine the bacon and the bbq rub in a food processor and process until you have a smooth paste.
Meat
Cube the roast into 2-inch chunks. Combine the meat with the bacon rub and toss to coat.
Skewer the meat on bamboo or metal skewers.
RECIPE TIPS
Recipe Variations: This recipe also works with chicken or shrimp. To prepare this recipe for camping:
Prepare the meat as instructed above and seal it in a freezer bag or in a vacuum-sealed bag. Freeze the meat for transport. I leave the meat un skewered for camping.
When you are ready to cook the pork on the campfire.
Add the pork, 1 cup of barbecue sauce, and the potatoes to a parchment-lined campfire dutch oven.
Prepare the charcoal fire: When the coals are white-hot spread them out into a single layer and then place the cast-iron dutch oven into the fire.
Using heavy tongs, cover the top of the dutch oven with hot coals.
Cook for 25 minutes.
Using the castiron lid-puller you can check to see if the meat is done. If not you can replace the lid and cook it longer.
Serve with Peach CrumbleI highly recommend starting the peach crumble while you're eating your campfire dinner. I use Lodge's Cast Iron Dutch Oven(affiliate link) for campfire cooking and these parchment liners.(affiliate link)