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!
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