HOW TO COOK PORK TENDERLOIN IN DUTCH OVEN RECIPES

Steps:

• Preheat the oven to 225 degrees F (104 degrees C). Place a small rack inside a Dutch oven.
• Rub pork roast with barbecue spice rub and place on the rack in the prepared Dutch oven.
• Cover and cook in the preheated oven until roast is fork-tender, about 8 hours.
• Shred the roast with 2 forks and return meat to the Dutch oven with some of the roasting juices and a generous amount of barbeque sauce.
• Let simmer over medium heat for at least 30 minutes.

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!