FROZEN PORK ROAST IN DUTCH OVEN RECIPES

Name: Sunday Pork Roast in a Dutch Oven
Prep time: 5 min
Cook time: 2 h
Total time: 2 h 5 min
Yield: 4-5 serving(s)
Ingredients: 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

SUNDAY PORK ROAST IN A DUTCH OVEN RECIPE - FOOD.COM

Sunday Pork Roast in a Dutch Oven Recipe - Food.com 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.

Total Time 2 hours 5 minutes

Prep Time 5 minutes

Cook Time 2 hours

Yield 4-5 serving(s)

Number Of Ingredients 8

Ingredients

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.

Nutrition Facts : Calories 966.3, FatContent 42.5, SaturatedFatContent 14.4, CholesterolContent 381.6, SodiumContent 1534.4, CarbohydrateContent 10.6, FiberContent 1, SugarContent 3.6, ProteinContent 126.5

OLD FASHIONED PORK ROAST RECIPE - FOOD.COM

Old Fashioned Pork Roast Recipe - Food.com 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!

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 4-5 serving(s)

Number Of Ingredients 10

Ingredients

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, FatContent 20.1, SaturatedFatContent 6.3, CholesterolContent 316, SodiumContent 850.8, CarbohydrateContent 7.3, FiberContent 0.7, SugarContent 0.8, ProteinContent 100.3

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