If you want to impress people with your Dutch oven skills without necessarily having skills, this is a great way to go. First, read our basic tips for Dutch oven cooking here.
Easy Barbecue Pork (or Chicken)
- 1 T cooking oil
- 1 lb boneless pork or chicken
- 1 large onion, diced (optional)
- 1 bottle of your favorite barbecue sauce (18 oz or so)
- Heat 24 charcoal briquettes
- Place the Dutch oven on top of 8 of the hot coals to heat up
- Place the onions in the bottom of the oven to brown
- With the onions, brown each side of the meat
- Some pork loins have enough moisture in them that you won’t have to add any water. If not, add a cup or so of water and then cover with the lid, adding the remaining 16 coals to the top.
- Cook until tender enough to shred easily, turning occasionally and adding more coals as necessary.
- Drain off excess moisture, shred the meat (if desired), and pour in enough barbecue sauce to thoroughly coat everything. Let simmer until everything is heated through.
Dutch Oven Rolls
- 18 Rhoades Dinner Rolls (frozen dough, can be found at any grocery store). You can also make your favorite roll dough if you prefer
- Heat 24 briquettes
- Spread butter over the bottom and sides of the Dutch oven
- Place the rolls in the oven, spaced evenly (they’ll grow together as they bake).
- Put 8 coals under the Dutch oven and 16 on top.
- Bake until golden brown, turning occasionally for even cooking.
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