Serves: 12
Total Calories: 211
Prep time: n/a
Cook time: 4 hours
Total time: 4 hours

RUB:
1 tablespoon salt
1 1/2 teaspoons five-spice powder seasonings
1/2 teaspoon dry mustard powder
1/4 teaspoon freshly ground pepper
2 tablespoons molasses
PORK:
4 to 5 pounds boneless pork loin
1 tablespoon Dijon style mustard
SALSA:
3 cups fresh pineapples (1-pound)
2 or 3 jalapeño peppers, seeded, finely chopped
1 red bell pepper, minced
1/2 cup red onion, minced
1/3 cup fresh cilantro, minced
1/4 cup lime juice
1/2 teaspoon salt

In a small bowl, combine all rub ingredients; mix well. Rub over pork loin. Cover, chill, or refrigerate 30 minutes or overnight.

Preheat a 12” deep Dutch oven to 425°F. Place a cake cooling rack in the bottom of the oven and fill bottom of oven with ½” water. Bake 30 to 40 minutes until browned.

Reduce heat to 250°F; bake an additional 2 to 3 hours or until internal temperature reaches 150°F, checking to make sure there is always water in the bottom of the Dutch oven.

Meanwhile, in a large bowl, combine all salsa ingredients; mix well. Cover, and chill or refrigerate.

Remove oven from heat, let roast rest in oven 15 to 20 minutes. Whisk Dijon mustard into pan juices. Slice pork; place on serving platter. Pour mustard sauce over slices. Serve hot with salsa.

Nutritional Facts:

Serves: 12
Total Calories: 211
Calories from Fat: 62

More Recipes from the Cast Iron "Covered Wagon" Cookin' Cookbook:
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Tempura Fry
Chicken Cacciatore
Tandori Chicken
Dutch Chicken Cordon Bleu
Chicken or Veal Parmigiana
Mexican Rice
Dutch Oven Steam Buns
Jerk Chicken
Cajun Corn with Crayfish
German Potato Salad
Dutch Oven Enchiladas Supreme
Dave’s Dutch Tamale Pie
Corn Salsa
Tropical Marinated Fish, Spicy Avocado Sauce and Black Bean Salsa
Sweet & Sour Pineapple Meatballs
Tamale Pie
Teriyaki Chicken Wings
Hawaiian Roast Pork with Fresh Pineapple Salsa