Dutch Oven Pork Roast Recipe

Ingredients
  • 1 boneless whole pork loin roast 3 lbs)
  • 1 jar salsa (16 ounce jar)
  • 1 can kidney beans, undrained (16 ounce can)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
Directions
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 1-1/4 to 1-1/2 hours or until a meat thermometer reads 160°. To check for doneness, use the tongs to carefully lift the cover.

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