Solar Oven Society

Solar Roast Pork with Apples, Pear, Cabbage and Caraway

Use two solar oven pots.

The Sport solar oven bakes pork that stays moist and absorbs the rich flavors of the condiments while it breaks down to that delightful fork tender, stringy-meat expected from great pot roasts

The Meat

  • 2 lbs. pork chops (thick cut preferred)
  • 1 garlic clove, peeled & crushed
  • ½ tsp. salt, or to taste
  • ½ tsp. black pepper, or to taste
  • 1 tbs. olive oil
  • ½ tbs. caraway seeds


The Sauce

  • 1 small onion diced
  • 2 apples (any kind) peeled, cored, cut into 1-inch cubes
  • 1 pear peeled cored and cut into 1 inch cubes
  • ½ small head of cabbage coarsely chopped
  • 2 Turkish bay leaves
  • ½ tsp. salt, or to taste

Make the Dish

  1. Rub the garlic all over the meat. Place one pound of meat in each Sport cooking pot and toss it with the olive oil, caraway seeds and salt & pepper.
  2. In a bowl, mix the onion, apple, pear, cabbage, bay and salt. Then add the mixture to the meat in the cooking pot.
  3. Put the tops on the pots and the pots in the oven. Clip the clear lid to the oven. Point the oven toward the sun so the sun shadow is straight behind the oven. Then rotate the oven clockwise 30 degrees and leave it undisturbed for 4 hours. About 1:30 PM, to optimize sun power, check for doneness and stir the mixture well. Close the oven and then re-point it directly at the sun and then rotate it 30 degrees clockwise.

Cooking Time 5 – 6 hours

Serves 4 - 6. Start by 10 a.m, finish cooking by 3-4 p.m. Food will keep warm in oven until dinnertime.

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