Best Dutch Oven Pork Roast Recipes

PORK ROAST THE OLD-FASHION WAY (CAST IRON DUTCH OVEN)

Steps:

• Pre-heat oven to 350°F.
• Melt lard in cast iron dutch oven, or very heavy bottomed pot with lid, over medium high heat.
• Salt and pepper all sides of pork roast.
• When lard just begins to give off smell of being hot, place roast in pot.
• DO NOT move it for a minute or so, then rotate it to brown all sides.
• Lay garlic cloves and onion slices around the roast and stir to brown them a bit.
• Mix Kitchen Bouquet into the 2 cups of water.
• Pour in the water mixture.
• Bring to a boil.
• Cover tightly and place in lower portion of the oven.
• Roast 1 hour for boneless roast; 1-3/4 hours for bone-in roast.
• Half-way through roasting time turn the roast over.
• Remove roast from pan and cover to keep hot.
• Mix 2 Tablespoons cornstarch into 1/2 cup water.
• Using a whisk, stir the cornstarch mixture into the pot drippings, breaking up the garlic cloves as you mix.
• Bring to a boil, taste and season if needed with salt and/or pepper.
• NOTE: Pork roast made this way is ALWAYS tender.
• It makes wonderful hot pork sandwiches!
• The gravy is out of this world!

SUNDAY PORK ROAST IN A DUTCH OVEN

Steps:

• Remove roast from fridge an hour before cooking. Season all sides with salt and pepper.
• Preheat oven to 300 degrees.
• Heat oil in dutch oven over medium heat. Brown sliced onions until nicely carmelized. Move to side, then add the roast to hot dutch oven to seer all sides just until browned. Then add 5 cups of water or beef stock and place lid on dutch oven. Bring to a quick boil then remove from stove and place in 300 degree oven for approximately 1 1/2 - 2 hours or until meat temp reaches 170 degrees.
• When roast is done, remove roast and onions to platter. Place dutch oven on stove high heat and boil liquid, reducing it until thick and rich.
• *Optional: To thicken sauce mix 2 tablespoons of cornstarch into 1/2 cup water. Using a whisk, stir the slurry into the liquid, stirring constantly for a few minutes. Remove from heat, sauce will thicken as it rests.
• Lastly, spoon thick sauce with onions over the roast, then cut roast into slices and serve.

CAST IRON DUTCH OVEN PORK ROAST

Steps:

• Pre-heat oven to 350°F. Melt lard in cast iron dutch oven, or very heavy bottomed pot with lid, over medium high heat. Salt and pepper all sides of pork roast. When lard just begins to give off smell of being hot, place roast in pot. DO NOT move it for a minute or so, then rotate it to brown all sides. Lay garlic cloves and onion slices around the roast and stir to brown them a bit. Mix Kitchen Bouquet into the 2 cups of water. Pour in the water mixture. Bring to a boil. Cover tightly and place in lower portion of the oven. Roast 1 hour for boneless roast; 1-3/4 hours for bone-in roast. Half-way through roasting time turn the roast over. Remove roast from pan and cover to keep hot. Make a Rue - 2 TBLSP flour in butter and olive oil. Wisk in hot, fat-strained liquid mixture left at the bottom of the Dutch Oven. Add Cream if desired. Bring to a boil, taste and season if needed with salt and/or pepper. NOTE: Pork roast made this way is ALWAYS tender. It makes wonderful hot pork sandwiches!

DUTCH OVEN PORK ROAST

Steps:

• 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.

DUTCH OVEN PORK ROAST

Steps:

• Preheat oven to 325 F with the rack in the lower middle.
• Dry the roasts with paper towels and iberally season with salt and pepper.
• Heat the coconut oil in a large Dutch oven over medium high heat.
• Sear the roasts and brown on all sides.
• Take your time browning each roast to make sure they get a nice and toasty.
• While the pork is browning, add the onion, garlic, extra virgin olive oil, apple cider vinegar, honey, oregano, chili powder, rosemary, granulated onion, cumin, salt, and some freshly ground black pepper into a food processor.
• Pulse until blended.
• When the pork has finished browning, tuck both of them back into the Dutch oven and remove the pot from the heat.
• Add the sauce to pot....
• ...and add the water.
• Cover the pot....
• ...and pop it in the oven for 2.5-3 hours or until the pork is fork tender.
• Shred with two forks and dig inches.

PORK ROAST THE OLD-FASHION WAY (CAST IRON DUTCH OVEN)

Steps:

• Pre-heat oven to 350°F.
• Melt lard in cast iron dutch oven, or very heavy bottomed pot with lid, over medium high heat.
• Salt and pepper all sides of pork roast.
• When lard just begins to give off smell of being hot, place roast in pot.
• DO NOT move it for a minute or so, then rotate it to brown all sides.
• Lay garlic cloves and onion slices around the roast and stir to brown them a bit.
• Mix Kitchen Bouquet into the 2 cups of water.
• Pour in the water mixture.
• Bring to a boil.
• Cover tightly and place in lower portion of the oven.
• Roast 1 hour for boneless roast; 1-3/4 hours for bone-in roast.
• Half-way through roasting time turn the roast over.
• Remove roast from pan and cover to keep hot.
• Mix 2 Tablespoons cornstarch into 1/2 cup water.
• Using a whisk, stir the cornstarch mixture into the pot drippings, breaking up the garlic cloves as you mix.
• Bring to a boil, taste and season if needed with salt and/or pepper.
• NOTE: Pork roast made this way is ALWAYS tender.
• It makes wonderful hot pork sandwiches!
• The gravy is out of this world!

DUTCH OVEN PORK ROAST & GRAVY - THE RECIPE BANDIT

Steps:

• Preheat oven to 350 degrees F.
• Heat olive oil in medium dutch oven over medium-high heat
• Generously salt & pepper the roast and place into the dutch oven. Sprinkle with dried parsley.
• Brown the roast on all sides then add quartered garlic cloves and onion slices, browning a bit before adding the beef broth.
• Bring the beef broth to a boil and then remove from heat, cover tightly and move into the preheated oven.
• Cook for 30 minutes then flip roast over, cover and cook for an additional 30 minutes.
• Remove roast from oven, cover with foil and allow to rest on a plate. Put dutch oven back onto stovetop and heat on medium high heat.
• Mix 2 tablespoons of cornstarch into 1/2 cup of water and using a whisk, stir into pot drippings. Bring to a boil, taste and season to taste with salt & pepper.
• Cut roast and serve with gravy and mashed potatoes if desired. Enjoy!

DUTCH OVEN PORK ROAST RECIPE - (3.3/5)

Steps:

• Pre-heat oven to 350°F. Melt lard in cast iron dutch oven, or very heavy bottomed pot with lid, over medium high heat. Salt and pepper all sides of pork roast. When lard just begins to give off smell of being hot, place roast in pot. DO NOT move it for a minute or so, then rotate it to brown all sides. Lay garlic cloves and onion slices around the roast and stir to brown them a bit. Mix Kitchen Bouquet into the 2 cups of water. Pour in the water mixture. Bring to a boil. Cover tightly and place in lower portion of the oven. Roast 1 hour for boneless roast; 1-3/4 hours for bone-in roast. Half-way through roasting time turn the roast over. Remove roast from pan and cover to keep hot. Mix 2 Tablespoons cornstarch into 1/2 cup water. Using a whisk, stir the cornstarch mixture into the pot drippings, breaking up the garlic cloves as you mix. Bring to a boil, taste and season if needed with salt and/or pepper. NOTE: Pork roast made this way is ALWAYS tender. It makes wonderful hot pork sandwiches! The gravy is out of this world!