Pulled Camel 

Pulled pork is a versatile meat option for families and parties, it can be made in large quantities with little effort and is delicious on burgers, over nachos, in wraps, mixed into mac and cheese — what’s not to love? They say ‘if it ain’t broke, don’t fix it’, but this recipe is simply changing the game for slow-cooked meats with camel rump. Healthier, more environmental and just as delicious.

Ingredients

• 1kg camel shoulder or rump, cut into large chunks 
• 2 tablespoons olive oil 
• 1 onion, chopped 
• 4 garlic cloves, minced 
• 1 cup beef broth  
• 1/2 cup apple cider vinegar 
• 1/2 cup of your favourite barbecue sauce  
• 2 tablespoons brown sugar 
• 1 tablespoon smoked paprika 
• 1 teaspoon cumin 
• 1 teaspoon chili powder 
• Salt and pepper to taste

Method

1. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the camel chunks and sear until browned on all sides. Remove the meat and set aside. 

2. In the same pot, add chopped onion and sauté until the onion is translucent, about 3-4 minutes. Add minced garlic and sauté for another minute, watching for burning. 

3. To the pot, add the beef broth, apple cider vinegar,  barbecue sauce, brown sugar, smoked paprika, cumin, chili powder, salt, and pepper to the pot. Stir to combine. 

4. Return the seared camel to the pot, ensuring it is submerged in the liquid. Bring to a simmer, then cover and reduce the heat to low. Cook for 2.5 to 3 hours, or until the camel is fork-tender. You can also cook this in a slow cooker on high for 4-6 hours. 

5. Once cooked, remove the camel from the pot and let it cool slightly. Use two forks to shred the meat into bite-sized pieces. Return the shredded camel to the pot and mix it with the remaining sauce. Allow it to simmer for an additional 10-15 minutes to absorb the flavours. Serve as you would pulled pork.