Ultimate Dutch Oven Pork Roast Recipe
Ultimate Pork Roast Recipe - the perfect slow roasted Sunday Pork Roast Recipe with yummy pork gravy! (dutch oven + crock pot instructions)
Ingredients
Pork Roast Seasoning:
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 ½ teaspoons onion powder
- 1 ½ teaspoons garlic powder
- ½ teaspoon ground mustard
- ½ teaspoon lemon pepper
- 1 teaspoon paprika
- ½ teaspoon dried thyme leaves
Dutch Oven Pork Roast:
- 3-5 pound bone-in pork roast pork butt or pork shoulder
- 2 tablespoon olive oil divided (sub avocado oil)
- ½ yellow onion diced
- 4 teaspoons garlic minced
- 1 ¾ cups beef broth
- ¼ cup red wine sub pomegranate juice
- 3 tablespoons soy sauce
- 1 teaspoon kosher salt
- 1 teaspoon worcestershire sauce
- 1 teaspoon lemon juice
- ½ teaspoon ground black pepper
- 1 herb bundle fresh rosemary, oregano and thyme
- 1-2 carrots peeled and cut into 1 inch pieces
- 1-2 celery stalks cut into inch pieces
- 1 pound baby yukon gold potatoes optional*
Instructions
- Prep: Preheat the oven to 450℉.
- Season the Pork: Combine the pork roast seasoning in a small bowl; set aside. Place a 3-5 pound bone-in pork roast on a large plate or cookie sheet. Pat dry with clean paper towel. Rub all over with the pork roast seasoning, making sure you get into every nook and cranny. (See *Notes if you want to marinate the roast).
- Sear the Pork: Place a large Dutch Oven on the stove top (I used a 5.5 qt) and bring it to medium-high heat. Add 1 tablespoon olive oil and swirl to coat the pan. Sear the pork roast on all sides (about 2-3 minutes per side). Remove pork roast and place on a plate; set aside.
- Sauté: Add 1 tablespoon of olive oil; swirl to coat the pan. Add diced onions and 4 teaspoons garlic; move around the pan as they cook down and the garlic becomes fragrant, about 1 minute.
- Deglaze + Combine: Add 1 ¾ cups beef broth to deglaze the pan; use a wooden spoon to ensure you scrape up all the bits from the bottom of the pan. Add ¼ cup red wine, 3 tablespoons soy sauce, 1 teaspoon kosher salt, 1 teaspoon worcestershire sauce, 1 teaspoon lemon juice and ½ teaspoon ground black pepper. Stir to combine. Place pork roast back into the Dutch Oven and nestle 1 herb bundle next to it.
- Bake: Place in the oven, middle rack and uncovered. Let cook 30 minutes. Then reduce oven temperature to 350℉, cover and let cook 1 hour and 30 minutes.
- Add Veggies: Remove from oven and add carrots, celery, and potatoes (if using). Sprinkle vegetables with kosher salt and ground black pepper. Place back in the oven, covered, for another 1 - 1½ hours, or until the pork roast reaches an internal temperature of 160-170℉ (use an internal meat thermometer).
- Rest: Remove from oven and let rest 10 minutes. Remove pork roast and vegetables and place on a large plate or platter. Cover with foil.
- Option to Make Gravy: Use remaining liquid/drippings to make our simple roast pork gravy recipe.
- Serve: Enjoy immediately!
Notes
- *Pork Roast Marinade: if you also want to marinate your pork roast then, after Step 4, place your pork roast in a deep baking dish or bowl and pour the best roast marinade all over, ensuring the pork roast is fully covered. Let marinate for at least 30 minutes. Shake off excess marinade before continuing on to Step 5.
- *Potatoes: you can omit the potatoes and serve with yukon gold mashed potatoes instead if you want! You could actually omit all the veggies and serve the roast with mashed potatoes and garlic green beans!
- Slow Cooker: follow the directions above through Step 5. Then place the pork roast and remaining ingredients (except the extra tablespoon of olive oil) into your slow cooker. Cook on LOW for approx. 8 hours. If you don't want like your veggies too soft, feel free to add those in about halfway through the cook time.
- Covered or Uncovered: make sure your Dutch Oven is uncovered for the first 30 minutes only (Step 7) then cover for the remaining cook time.
- Can I use Pork Loin: I wouldn't recommend swapping out a pork loin for your pork roast. They are very different cuts of meat and cook differently.
- Other Potatoes: you could also use baby red potatoes instead of the baby yukon gold potatoes. I wouldn't use russet potatoes in this specific recipe.
- Gravy Recipe: here is a homemade pork gravy recipe to serve with this recipe!
- Temp High to Start: we start off high in the oven to give the outside of the pork even more of a sear. Then we drop it down for the remainder of the cooking time.
- Storage: Store leftovers in a airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 352kcal | Carbohydrates: 11g | Protein: 29g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 86mg | Sodium: 1008mg | Potassium: 775mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1143IU | Vitamin C: 11mg | Calcium: 45mg | Iron: 2mg
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