Cast Iron Dutch Oven Pork Roast Recipes

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



Pork Roast the Old-Fashion Way (Cast Iron Dutch Oven) image

Very tender roast, wonderful rich gravy. Serve with mashed tatters or French fries. Wonderful as left over for hot pork sandwiches. I've made this type roast for over 50 years!

Provided by Peg1933

Categories     Pork

Time 1h15m

Yield 4-5 serving(s)

Number Of Ingredients 10

4 -5 lbs pork roast (butt, loin, etc.)
5 garlic cloves, peeled
1 small onion, thinly sliced
2 cups water
1 tablespoon Kitchen Bouquet
2 teaspoons black pepper
1 teaspoon salt
1 tablespoon lard
2 tablespoons cornstarch
1/2 cup water

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!

Nutrition Facts : Calories 635.6, Fat 20.1, SaturatedFat 6.3, Cholesterol 316, Sodium 850.8, Carbohydrate 7.3, Fiber 0.7, Sugar 0.8, Protein 100.3

SUNDAY PORK ROAST IN A DUTCH OVEN



Sunday Pork Roast in a Dutch Oven image

This is pork roast is juicy and the most flavorful melt in you mouth sliced roast pork there is. Keep in mind this is not a pulled pork roasting technique--the meat is tender and juicy when sliced.

Provided by TeeResa

Categories     Very Low Carbs

Time 2h5m

Yield 4-5 serving(s)

Number Of Ingredients 8

4 -5 lbs pork (Boston butt also known as shoulder)
kosher salt
pepper
olive oil
2 -3 onions (yellow or white)
5 beef bouillon cubes or 5 beef base
5 cups water
2 tablespoons cornstarch, to thicken sauce

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



CAST IRON DUTCH OVEN PORK ROAST image

Categories     Pork

Number Of Ingredients 10

4 -5 lbs pork roast (butt, loin, etc.)
5 garlic cloves , peeled
1 small onion , thinly sliced
2 cups water
1 tablespoon Kitchen Bouquet
2 teaspoons black pepper
1 teaspoon salt
1 tablespoon lard
2 tablespoons cornstarch
1/2 cup water

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



Dutch Oven Pork Roast image

Modified ever so slightly from: http://nomnompaleo.com/post/17812627326/the-healthy-gluten-free-lifes-dutch-oven-pork

Provided by Coraniaid

Categories     Very Low Carbs

Time 3h30m

Yield 5 lbs, 6 serving(s)

Number Of Ingredients 16

5 lbs pork roast
1 teaspoon kosher salt (to taste)
1/2 teaspoon fresh ground black pepper
2 tablespoons coconut oil
1 yellow onion, roughly chopped
3 garlic cloves, peeled
3 tablespoons extra virgin olive oil
3 tablespoons apple cider vinegar
3 tablespoons honey
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon dried rosemary
2 teaspoons granulated onion
1 teaspoon ground cumin
1 tablespoon kosher salt
3 cups water

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.

Nutrition Facts : Calories 628.7, Fat 25.5, SaturatedFat 9.1, Cholesterol 260.8, Sodium 1783.8, Carbohydrate 12.3, Fiber 0.9, Sugar 9.6, Protein 83.7

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