Super Simple Stew

Pork Pumpkin Stew

More and more simmer sauces seem to be appearing on supermarket shelves every day. Using them in the Sun Oven can be tricky. The excess moisture cannot simmer away like it would stovetop leaving the dish swimming in too much liquid. I decided to give them another chance with this stew. I was trying to recreate one of my favorite dishes from a local Mexican restaurant when I noticed a jar of Texas chili sauce that had almost the same ingredients of the recipe I had in mind. The idea of not purchasing three different kinds of dried hot peppers that would probably sit in my spice cupboard for years was appealing. The thought of not following the multiple steps required to prepare said peppers was even more appealing. Plus, I was pretty confident that the sauce could easily be thickened with pumpkin.

Sun Oven Pork and Pumpkin Stew


1 tablespoon olive oil

1 pound pork loin, cut into 1-inch cubes

1 jar (16-ounce) chili simmer sauce

1 cup canned pumpkin

pepitas for garnish


Set Sun Oven out to preheat.

In large pot, heat the oil over medium heat. Add the pork and brown on all sides, about 5 minutes. Stir in the simmer sauce and pumpkin. Cover and cook in the Sun Oven until the meat is tender, about 1 hour. Sprinkle pepitas onto each serving.

Makes 4 servings.


Rocket Dave’s Solar Ribs

Rocket's Ribs

Despite it’s reputation for being a great big freeway, Los Angeles is a fantastic walking city. The hilly neighborhoods are dotted with hidden public staircases that are both fun and challenging to climb. Turn off of a bustling city street, walk a short distance, and you’ll find yourself immersed in nature. You might even spot some wildlife. I’ve seen raccoons, skunks, coyotes, and deer; all within the city limits. Urban hiking is also a good way to make new friends. Just about every weekend there are groups, lead by urban hiking enthusiasts, that attract quite a following. It was on one of these hikes that I casually mentioned my Sun Oven to a fellow walker, and much to my surprise he replied, “I have one of those. I love it. I use it all the time.” Here’s how he solar cooks ribs;

Rocket’s Ribs


1 rack (about 3 pounds) babyback ribs

the juice from two lemons

1 sprig rosemary

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Solar Dinner Gets Photo Bombed

Pork Roast

Solar cooking can be a little more challenging this time of year but with a little planning and a few simple tricks there’s no reason to store your Sun Oven away for the winter. A large piece of meat, like this pork butt, will cook faster when cut into smaller pieces and the new roasting pan and cooking rack included in the I’m Prepared Christmas Package is sure to hold even a family sized roast.

Sun Oven Pulled Pork Roast

1 (3 to 4-pound) bone in pork butt

Kosher salt

Freshly ground pepper

BBQ sauce for serving


Set Sun Oven out to preheat.

Cut the meat into 4 pieces. Trim excess fat. Rub each piece with salt and pepper. Set the pieces of meat on a rack placed in a lidded roasting pan. Cover and cook in the Sun Oven until very tender, 2 to 3 hours. Transfer meat to a cutting board. Use two forks to pull the meat into small pieces. Serve with BBQ sauce. Keep away from pets.

Photo Bomb

Solar Sausage and Polenta Pie

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Simply Delicious Solar Roasted Pork

Pork Butt

Sometimes the simplest things are the best.

The shredded meat from a solar roasted pork shoulder roast, seasoned with only salt, can be used in many ways, including tacos, sandwiches, and pasta sauce.

Just pat dry, put it in a roasting pan, sprinkle with salt, then cover and cook in the Sun Oven until the meat is easily shredded with a fork.

Mine was about 3 1/2 pounds and was ready in just over 3 hours.

Slow Cooked Solar BBQ Pork

Pulled pork sandwiches are an easy crowd pleaser. Set out all the fixings and let everyone prepare their own.

Southern Style Sun Oven Pulled Pork

(Adapted for the Sun Oven from The 150 Best Slow Cooker Recipes by J. Finlayson)


1 tablespoon olive oil

2 onions, finely chopped

2 cloves garlic, minced

1 tablespoon chili powder

1 teaspoon cracked black peppercorns

1 cup chili sauce (such as Heinz)

1/4 cup brown sugar, packed

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Solar Braised Roast

Sun Oven Milk Braised Pork Roast

(adapted for the Sun Oven from “Essentials of Classic Italian Cooking” by Marcella Hazan)

This simple roast is a Sunday favorite in many Italian homes. Traditionally slowly braised in a Dutch oven, on the stove, under the watchful eye of a “Mamma”, for three hours. My Mamma is the Sun Oven – she never burns it.


1 tablespoon butter

2 tablespoons vegetable oil

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Solar Stew

This stew can be served over cooked noodles or with a nice crusty bread. Like most stews, it’s even better the next day.

Sun Oven Mediterranean Pork Stew


1 1/2 pound boneless pork loin roast, cut into 1-inch cubes

2 tablespoons olive oil

1/2 cup dry red wine

1 small onion, sliced

2 cloves garlic, minced

1 red bell pepper, sliced

1 yellow bell pepper, sliced

2 cans (15-ounce) diced tomatoes

2 cups chicken broth

1/4 cup orange marmelade

1 teaspoon dried oregano

1/2 teaspoon fennel seed

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Hot Tacos, Cool Kitchen

Your kitchen will stay cool when you let this pork simmer in the Sun Oven, but be careful, it’s very spicy.

Try making it with fewer chipotle peppers the first time, then if you like it hotter you can gradually increase the amount until you reach your preferred level of spiciness.

It can also be served as a stew but I like to use it as a filling for tacos and tostadas with bit of sour cream or some shredded cheese to offset the heat of the peppers.

Super Spicy Sun Oven Stewed Pork


2 tablespoons vegetable oil

1 1/2 pounds boneless pork shoulder, cut into 1-inch cubes

2 onions, chopped

1 (12-ounce) bottle of beer

3 t0 5 chipotle peppers in adobo sauce plus 2 to 3 tablespoons sauce

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Sun Oven Sunday Roast

This is a great Sunday roast with plenty of leftover meat for sandwiches during the week. Store it in an airtight container. It will keep in the fridge for up to three days or can be frozen for up to three months.

Solar Braised Pork Roast with Apples


1 3-pound pork top loin roast, trimmed of fat

1/2 teaspoon salt

1/2 teaspoon dried thyme

1/2 teaspoon dried sage

1/4 teaspoon freshly ground black pepper

2 tablespoons vegetable oil

4 tart apples, peeled, cored, and cut into wedges

4 shallots, chopped

5 cloves garlic, minced

3 tablespoons quick-cooking tapioca

1/2 cup chicken broth

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