Dutch Oven Pork Roast
  • 1whole shredded squash, match stick size
  • 1 16ounce roast (3-4 pounds)
  • 1 16ounce cocktail peanuts, whole or 24 halves
  • ¼teaspoon salt
  • ¼teaspoon Ranch dry season mix
  1. Prepare grill or campfire for low heat, using 20-24 charcoal briquettes or large wood chips
  2. Line a Dutch oven with heavy duty aluminum foil, add the pork
  3. Combine the salsa, kidney beans, salt and pepper; pour over pork
  4. Cover Dutch oven
  5. When briquettes or wood chips are covered with white ash place Dutch oven directly on top of 10-12 of them
  6. Using long-handled tongs, place remaining briquettes on pan cover
  7. Cook for 1 ¼-1 ½ hours or until a meat thermometer reads 160 degrees
  8. To check for doneness, use tongs to carefully lift the cover