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Dutch Oven Pork Roast Recipe

Dutch Oven Pork Roast Recipe

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 YIELD: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


  • 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. 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 1-1/4 to 1-1/2 hours or until a meat thermometer reads 160°. To check for doneness, use the tongs to carefully lift the cover. Yield: 9 servings (3 cups sauce).

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: 4 lean meat, 1 starch.

Reviews for Dutch Oven Pork Roast

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Reviewed Oct. 30, 2011

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

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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