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. Yield: 9 servings (3 cups sauce).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 258.59 Kcal (1083 kJ) | ||
| Calories from fat | 55.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.14g | 9% | |
|---|---|---|---|
| Cholesterol | 133.18mg | 44% | |
| Sodium | 185.66mg | 8% | |
| Potassium | 802.88mg | 17% | |
| Total Carbs | 0.36g | 0% | |
| Sugars | 0.13g | 1% | |
| Dietary Fiber | 0.08g | 0% | |
| Protein | 44.48g | 89% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 2.1mg | 12% | |
| Calcium | 11.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 124.24 Kcal (520 kJ) | ||
| Calories from fat | 26.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.95g | 9% | |
|---|---|---|---|
| Cholesterol | 63.99mg | 44% | |
| Sodium | 89.21mg | 8% | |
| Potassium | 385.76mg | 17% | |
| Total Carbs | 0.17g | 0% | |
| Sugars | 0.06g | 1% | |
| Dietary Fiber | 0.04g | 0% | |
| Protein | 21.37g | 89% | |
| Iron | 1mg | 12% | |
| Calcium | 5.6mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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