| 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. |
