Preparing Your Campfire

1. Use a designated campfire site. Create a chimney by placing a large flat rock at the rear of your campfire. A chimney rock helps keep the smoke flowing upwards and away from the campers' faces.

2. Surround the campfire with rocks. Place some crumpled paper at the center of the campfire ring. Cover the paper with alternating layers of kindling, and light.

3. Add similarly sized pieces of firewood or hardwood branches to the flaming kindling. Let the wood burn down to mostly white coals. Use a long stick to distribute the coals towards the back and front of the campfire.

4. Pile the coals higher towards the back of the campfire to provide a high heat source, and lower towards the front of the campfire to provide a lower, indirect heat source. Set your grill on the surrounding campfire rocks. Fill a squirt bottle with water and keep it close by to combat any high flames due to drippings.

Cooking Your Pork Roast

1. Use a bone-in or bone-out loin roast, ideal for grilling on a dry, high heat, or a pork shoulder that requires a slower, more indirect heat. Remove any butcher twine from the roast. Leave smaller tenderloin roasts intact; however, for larger roasts, cut across the roast horizontally with a sharp knife, about half way through, and fold back each side of pork to create one large flat piece.

2. Rub the pork roast with your favorite bottled dry-rub spice or marinade. If preferred, make your own rub by combining spices such as cayenne pepper, smoked paprika, onion powder, garlic powder, salt and brown sugar. Spray the campfire grill with a non-stick cooking spray.

3. Use barbecue tongs or forks to lift and place the roast on the grill. Cook a smaller tenderloin roast on direct heat for approximately 10 minutes. Turn the loin over with tongs and continue to cook until a thermometer inserted reaches 145 degrees Fahrenheit.

4. Cook a larger pork roast on indirect heat towards the front of the campfire. Consider the weight of the roast and cook according to weight; approximately 15 to 20 minutes per pound, or until a thermometer inserted in the thickest part of the meat reads 145 F. Rotate the roast often for even cooking.

5. Remove the roast from the grill with tongs. Allow it to rest for 5 to 10 minutes before carving. Carve the pork roast, cutting across the grain of the meat, before serving.