Glamorous Camping Fancy Frite Style

We can’t help it. We can’t help but make EVERYTHING a competition, if only for a little self-satisfaction. For the true foodie, you know that you can only be satisfied if you believe in your heart that your food is better than anyone else’s around you. For Janine and I, that was pretty much our game plan when we decided we’d get a group together and camp for a night up near Port Renfrew. We knew we could take the easy road and bring sticks and hot dogs, or we could take a little time, do a little planning, and make our food fantastic. And thus, we did. For lunch, we decided that nothing could be better than a good pulled pork sandwich, especially if that pulled pork has been seasoned, smoked, and pulled for you by the handsome men at The Whole Beast and Village Butcher in Oak Bay, Victoria. We heated it on a camping burner, and made sure to stir in a generous helping of Bullseye Guinness BBQ sauce for good measure. As with anyone who cooks and drinks, I also poured in a healthy splash of my Lonetree ginger apple cider, and I’m convinced that was the key to our success.

We also knew that no pulled pork sandwich is complete without a topping of coleslaw for that freshness and crunch. We went with your basic grocery store coleslaw, but blended it with a bit of broccoli slaw, and topped it with Kraft coleslaw dressing (because let’s be honest, Kraft makes a mean coleslaw dressing. Don’t be an idiot.). Finish it off with a nice rustic ciabatta bun and there you have it, a lunch any camper would be jealous of.

Janine knows it’s just that good