Dutch Oven Pork Roast is another family favorite. I usually double this recipe (YES! You can just stack the meat in the pot!) and then freeze the extra cooked pork for another meal. It is great for nachos or burrito bowls!
Dutch Oven Roast Pork
This dutch oven pork roast recipe produces the most tender and flavorful meal!
Servings: 0
Ingredients
- 3 lb pork shoulder Also called a pork butt
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 2 tsp salt
- 1 tsp black pepper
- 2 tsp Bragg Organic Sprinkle seasoning or other herb blend seasoning mix
- 2-3 tbsp Olive oil
- 1 cup chicken stock
- 1 cup apple juice
- 1 medium onion, peeled and quartered
- 1 apple, cored and quartered Optional
- 5-6 carrots, ends trimmed and cut into 2 inch pieces peeling not necessary
- 2 tbsp soy sauce or Bragg liquid aminos or coconut aminos OR a combination
- 1 tsp minced ginger paste or ground ginger powder
- 3 cloves garlic, minced
Instructions
- Preheat oven to 325 degrees
- Combine dry ingredients. This will be used to coat the pieces of pork.
- Combine the wet ingredients. (apple juice, chicken broth, soy sauce, ginger paste, garlic)
- Cut the pork into "slices" or chunks. About 2 inches thick.
- Heat 1 tbsp oil in the dutch oven on the stove top. Medium to medium high heat.
- Add the onions, apples, and carrots. Cook for 5-7 minutes. Remove from pan and set aside.
- Heat remaining oil in dutch oven. Sprinkle the pieces of pork in the dry mixture. Lightly sear the pork pieces and remove from the dutch oven.
- Add enough of the wet mixture to the dutch oven to remove the burned bits. Use a whisk to break it up. This will be part of the flavor while cooking.
- Add the pork pieces back to the dutch oven and cover with remaining wet mixture and the apples, onions, and carrots.
- Cover the dutch oven and place in the oven to cook for at least 2 hours.
- Remove roast and allow to rest for 10 minutes. (Test a piece to make sure it is tender.)
- Pull apart the pork and enjoy! Serves 4 people.
