Dutch Oven Pork Roast with Veggies.

Light the charcoals using a paper towel with a little oil to help them burn hotter.

Take the pork belly roast out of the packaging and tap dry it with a towel.

Season the pork belly with onion powder, smoked paprika, salt, and garlic.

Cut up the vegetables: three carrots, one potato (unpeeled), and one onion.

Add a little beef broth to the bottom of the Dutch oven to prevent the pork from burning.

Layer the onions, potatoes, and carrots in the Dutch oven, followed by the pork belly roast on top.

Add a little barbecue sauce over the pork belly for flavor.

Put the lid on the Dutch oven and check it after 20 minutes to ensure it’s not drying out.

Rotate the lid after 20 minutes and check the cooking progress.

After one and a half hours, check the internal temperature of the pork belly, aiming for 145°F to 160°F.

Once the pork belly reaches the desired temperature, remove it from the charcoals and let it rest before serving.

Equipment Needed

Spice Level:

Allergens