Dutch Oven Pork Roast

This easy pork pot roast made in a dutch oven results in the most tender pork ever!

Print Pin

Total Time: 3 30

Servings:

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)

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.

Serving: 1 serving | Calories: 427kcal | Carbohydrates: 22g | Protein: 31g | Fat: 23g