Dutch Oven Boston Butt Roast and Beans
Recipe type: Dutch Oven, Pork
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
Boston butt roast braised slowly in a Dutch oven with Northern beans, onions, celery, fresh thyme and rosemary.
  • 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
  1. Season the pork with the seasoning salt, garlic powder, salt and pepper. Rub it into the pork.
  2. 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.
  3. Add the pork, chopped celery and onions to the hot oil. Turn when browned. Add the garlic.
  4. 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.
  5. 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.
Recipe by Camping Adventures at https://adventures.camp/dutch-oven-boston-butt-roast-and-beans/