Dutch Oven Pork Roast

1. 1

   Prepare grill or campfire for low heat, using 20-24 charcoal briquettes or large wood chips.

2. 2

   Line a Dutch oven with heavy-duty aluminum foil; add pork. Combine the salsa, kidney beans, salt and pepper; pour over pork.

3. 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. 4

   Cook for 1 to 1-1/4 hours or until thermometer reads 145u00b0. To check for doneness, use the tongs to carefully lift the cover. Let stand 10 minutes before slicing.

No nutritional information available.

No additional tips available.