Go Back
Print Recipe

Dutch Oven Roast Pork

This dutch oven pork roast recipe produces the most tender and flavorful meal!
Servings: 0
Author: tbrooks1124

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.