Best Pork Roast The Old Fashion Way Cast Iron Dutch Oven Recipes

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.

STOVE TOP PORK POT ROAST

Steps:

• Rub the roast all over with thyme, sage and salt and pepper.
• Heat a heavy dutch oven over medium-high heat. Add oil to pan and brown the roast on all sides. Remove roast and saute the onion and garlic. Put the roast back in the pan and add water and reduce heat to medium or medium-low. Cover and simmer until done - about 2 hours. Turn the meat occasionally as water evaporates and then add a little more water.
• To make gravy, remove roast and add the wine and 1/2 cup water to pan. Bring to boil and scrape up brown bits on the bottom of the pan. Bring to a boil until reduces a bit and then add the flour-water paste and whisk in slowly to avoid lumps till reaches the desired thickness. Taste for seasoning.
• If desired, cook 6 small potatoes, 2 medium onions, quartered, 4 medium carrots, peeled and cut into 3 inch pieces and 1 pound button mushrooms in with roast. Add the last hour of cooking.

OLD-FASHIONED PORK ROAST

Steps:

• Tie the roast 3-4 times crosswise, and once lengthwise.
• In a bowl, combine garlic, pepper, salt, rosemary, sage and fennel seeds. Rub this mixture well into all surfaces of roast.
• Place meat in a roasting pan. Place pan, uncovered, in preheated 300°F oven for about 3 hours.
• Add onion to pan around the meat. If there is not much fat in the pan, add the optional oil. Return pan to oven for 3½-4 hours more.
• Transfer meat to a dish. Transfer onions to a bowl. Pour drippings into a 2-cup measure. Add water to bring up to 1½ cups. When meat has cooled to room temperature, wrap meat and onions with plastic wrap and place in refrigerator overnight along with drippings.
• Remove fat from cold drippings and place in a saucepan with onions, cider, apple jelly and cider vinegar. Bring to a simmer.
• Slice cold roast, and layer in baking dish. Pour ½ cup of drippings over pork. Cover dish with foil, and place in a preheated 350°F for 40 minutes until hot.
• Bring drippings up to a boil and reduce for 15 minutes until dark, thick and syrupy.
• Serve with mashed potatoes on the side. Pour sauce over the meat.

CAST IRON SKILLET PORK LOIN

Steps:

• Pre-heat oven to 375°F.
• Season loin with salt and peper.
• Roll loin in flour and coat well (you might need more than 1 cup).
• Heat olive oil in cast iron skillet. Brown all sides of the pork loin. Remove from skillet.
• Add butter, onion, garlic, and mushrooms and saute till mushrooms are golden brown. Remove from heat and return loin to skillet.
• In a bowl, mix the soup, soup mix, and hot water then pour over the loin being careful to leave bits from the onion soup mix on top.
• Insert meat probe and cover skillet.
• Bake till internal temperature is 170 degrees (approximately 1 hour).