Dutch Oven Boston Butt Roast and Northern Beans
We were both so pleased with this dish! The pork roast was so tender and the beans were seasoned with onions, celery and fresh thyme. I served it with hoecakes to dip up the delicious sauce the beans made.
We’ve just started cooking this way and I can see why people are still doing it this way since the pioneer days. I can tell you when this dish really started to simmer I’m surprised the neighbors didn’t rush out with plates. I used fresh rosemary and thyme to season the pork and thyme in with the celery and onions. Not only that it was done in about 1 1/2 hours. I used canned northern beans that were added in the last 30 minutes. Since we are only cooking for 2 I have enough of the pork left over for a second meal of Brunswick Stew.
Start by seasoning your meat and cutting your vegetables. Gather together the oil for braising the meat in and the beans.
We started using this fire starter after we made our first dinner in the Dutch Oven. It made it better because we let the coals burn down the first time and had to add more. These were perfect for putting under and on the grill. They lasted the entire cooking time.
We did about 44 briquettes to make this pork, I think 26 on the bottom and 18 on top. Add some oil to the pot when it gets heated up. Brown the pork and give the vegetables a stir or two. Then cover with the top and more briquettes.
Line the briquettes around the top edge.
Let cook for one hour.
Look at all of that gorgeous color. Give everything a stir and add the northern beans.
Cook for another 30 minutes.
Serve with our Hoecakes which are made just like you would pancakes to serve with this hearty dish. This recipe can be found over at Recipes Food and Cooking.
- 1 Boston butt roast, (this one was a half of one, about 3 lbs.)
- Seasoning salt
- garlic powder
- salt and pepper
- fresh rosemary sprigs
- fresh thyme
- 2 tablespoons vegetable oil
- 1 medium onion chopped
- 3 - 4 celery stalks chopped
- 2 - 3 garlic cloves
- 2 cans Northern beans - one drained
- Season the pork with the seasoning salt, garlic powder, salt and pepper. Rub it into the pork.
- Put about 26 pieces of hot charcoal in the bottom of the grill. Set Dutch oven directly over the coals. When hot, add the oil.
- Add the pork, chopped celery and onions to the hot oil. Turn when browned. Add the garlic.
- Add the rosemary and thyme sprigs on top of the roast. Have ready about 2 tablespoons of the thyme and stir in. Add the lid and 18 coals around the top edge. Cook for 1 hour without peeking.
- Remove the lid carefully and add the beans. Be sure to drain one of them. Cook for another 30 minutes with the lid on. Pork was at 165 when we took it off of the heat. Let it rest for 15 minutes. Serve.
Try another of our Dutch Oven recipes?