Dutch Oven Pork Roast Recipe
Dutch Oven Pork Roast Recipe photo by Taste of Home
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Dutch Oven Pork Roast Recipe

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Salsa gives Mom’s delicious roast a zesty accent. It’s so simple to make and always comes out tender and juicy. It will melt in your mouth! —June Dress, Boise, Idaho
TOTAL TIME: Prep: 10 min. Grill: 1 hour + standing
MAKES:9 servings
TOTAL TIME: Prep: 10 min. Grill: 1 hour + standing
MAKES: 9 servings


  • 1 boneless whole pork loin roast (3 to 4 pounds)
  • 1 jar (16 ounces) salsa
  • 1 can (16 ounces) kidney beans, undrained
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

1 each: 248 calories, 7g fat (3g saturated fat), 75mg cholesterol, 445mg sodium, 11g carbohydrate (2g sugars, 2g fiber), 32g protein Diabetic Exchanges: 1 starch, 4 lean meat.


  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 pork. Combine the salsa, kidney beans, salt and pepper; pour over pork.
  3. 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.
  4. Cook for 1 to 1-1/4 hours or until thermometer reads 145°. To check for doneness, use the tongs to carefully lift the cover. Let stand 10 minutes before slicing. Yield: 9 servings (3 cups sauce).
Originally published as Dutch Oven Pork Roast in Taste of Home August/September 2009, p67

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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barbarabolk 126349
Reviewed Oct. 30, 2011

"I made this in my stone roaster. Meat was very tender, but it did not have much flavor."

skyflier49 167800
Reviewed Oct. 5, 2009

"Um.m.m.m.m! Used crock pot instead of grill. Realized after should have used about 1/2 salsa amount-made a great "gravy" with mashed potatoes. Roast was indeed very tender and tasty."

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