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Dutch Oven Pork Roast

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
  • Makes
    9 servings (3 cups sauce)

Ingredients

  • 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

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 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.
Nutrition 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.

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