Roast Pork
Ingredients:
3 lb "bone in" pork loin roast
3 carrots, cut in half
1 medium onion, quartered
1 cup pork or chicken stock
¼ cup flour
½ tsp rosemary
½ tsp thyme
½ tsp salt
¼ tsp black pepper
¼ tsp garlic powder
Directions:
Mix the spices together to make a dry rub and thoroughly coat the roast. Place a trivet into your 12" Dutch oven and place the roast, fat side up, onto the trivet. Evenly spread the vegetables around the roast. Cover the dutch oven and roast at 350 degrees for one hour or until the internal temperature of the roast is 150 degrees.Use 24 charcoal briquettes for the outdoor cooking of this recipe with charcoal as your fuel. Place 12 lit briquettes on top and 12 underneath your Dutch oven. Replace your coals about every 30-40 minutes. You may need more coals in windy or cold weather.
Remove the roast, carrots and onion from the Dutch oven and place them on a plate covered with tin foil to rest. Remove the trivet from the dutch oven. Whisk the flour into the stock and add the mixture to the drippings in the Dutch oven to make a gravy. Stir until the gravy thickens. Slice the roast and serve with gravy over either mashed potatoes or rice.
Serves 6 - 8