Dutch Oven Pork Roast
Dutch Oven Pork Roast – this easy pork pot roast recipe made in a dutch oven results in the most tender pork ever!
This is my go-to dish when having people over for dinner in the colder months. It’s full of flavor, warm, and comforting. Exactly what you want in the “ber”-months (October, November, and December).
Pork can be tender and juicy…
People think pork is always dry. But that isn’t always true. It’s tender and juicy when it’s prepared correctly! This boneless pork roast is cooked in the oven low and slow. The low and slow process breaks down the meat and makes it fall apart.
What meat is best for a pork roast?
This recipe uses a pork shoulder. And pork shoulder has a higher fat content than pork loin or pork tenderloin. It adds richness and flavor.
The meat roasts into a meat that falls apart. Pork shoulder is so tender and rich… people often think it’s a beef pot roast when I serve it to them.
Why use a Dutch oven for a pork roast recipe?
Cast iron dutch ovens keeps in heat really well and distributes that heat around the pork. Which prevents overcooking the meat in some areas and under cooking in others.
You can also use a large stainless steel pot/skillet with a lid.
What to serve with this dutch oven pork roast?
I love a creamy mashed cauliflower or mashed potatoes to soak up all the pork roast sauce. Plus both are made on the stovetop, so you can make it while the pork is cooking in your oven!
Also, cheesy toast or garlic bread are great sauce dipping vessels!
How to freeze the pork roast:
To freeze cooked roast pork, allow it to cool completely. Then transfer it to an airtight container and freeze. To reheat, defrost in the fridge overnight. Warm in a skillet on the stove and serve.
Dutch Oven Pork Roast
Equipment
- Kitchen twine
- Oven safe skillet/dutch oven
Ingredients
- 1 (2 lb) boneless pork shoulder, cut into 6 large chunks
- salt and pepper
- 2 Tablespoons oil
- 1 onion, diced
- 2 celery stalks, quartered lengthwise & cut in 2-inch pieces
- 1 (16 oz) bag long carrots, peeled, quartered lengthwise & cut into 2-inch pieces (about 8-10 carrots)
- 2 Tablespoons all-purpose flour
- 2 Tablespoons tomato paste
- 2 Tablespoons light brown sugar
- 2 teaspoons garlic powder (or 2 garlic cloves)
- 1 cup red wine (I like Cabernet Sauvignon)
- 1 1/2 cups beef broth (or chicken broth)
- 1/2 bunch Italian parsley stems
- 1 twig rosemary stems
- 1 8-10 springs thyme
- 2 bay leaves
- 1 cup water (if needed)
Instructions
- Preheat the oven to 325 degrees F. Season the pork with salt and pepper.
- In a large Dutch oven, heat the olive oil over medium-high heat, brown the meat on all sides until a golden crust forms. Transfer the pork to a plate.
- In the same skillet, add the onions, celery, and carrots and saute until softened.
- Stir in the flour, tomato paste, brown sugar, and garlic. Cook for 3 minutes to cook off the raw flavor and caramelize it.
- Whisk in the wine, scrapping up the browned bits on the bottom of the pan. Cook until the wine is reduced by half.
- Add the pork back to the dutch oven and stir in the beef stock.
- Tie the parsley, rosemary, and thyme together in one bunch with cooking twine. Add the herbs + bay leaves to the top of pot.
- Add water just until 80% of the pork is submerged. You may not need any additional water. Cover with a lid and bake for 3 hours, or until the meat is fork tender.
- Remove the herbs and throw away.
- Using two forks, break each pork piece into 2-3 piece and stir around to soak up sauce.
