- 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
- 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 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 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).
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Dutch Oven Pork Roast
"I made this in my stone roaster. Meat was very tender, but it did not have much flavor."
"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."