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Recipe : Entry # 4697
Carol Kelley
Recipe Title
Dutch Oven Pork Roast
Recipe Theme
Main Dishes
Central Alabama EC
1 whole (3-4 pounds) boneless pork loin roast
1 16-ounce jar salsa
1 16-ounce can kidney beans, undrained
¼ teaspoon salt
¼ teaspoon pepper
Prepare grill or campfire for low heat, using 20-24 charcoal briquettes or large wood chips. Line a Dutch oven with heavy duty aluminum foil, add the pork. Combine the salsa, kidney beans, salt and pepper; pour over pork. Cover Dutch oven. When briquettes or wood chips are covered with white ash place Dutch oven directly on top of 10-12 of them. Using long-handled tongs, place remaining briquettes on pan cover. Cook for 1 ¼-1 ½ hours or until a meat thermometer reads 160 degrees. To check for doneness, use tongs to carefully lift the cover.