Pork Roast The Old Fashion Way Cast Iron Dutch Oven Food

PORK ROAST THE OLD-FASHION WAY (CAST IRON DUTCH OVEN)

Pork Roast the Old-Fashion Way (Cast Iron Dutch Oven) 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!

Provided by Peg1933

Categories Pork

Time 1h15m

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, Fat 20.1, SaturatedFat 6.3, Cholesterol 316, Sodium 850.8, Carbohydrate 7.3, Fiber 0.7, Sugar 0.8, Protein 100.3

PORK ROAST THE OLD-FASHION WAY (CAST IRON DUTCH OVEN)

Pork Roast the Old-Fashion Way (Cast Iron Dutch Oven) 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!

Provided by www.food.com

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!

CAST IRON DUTCH OVEN PORK ROAST

CAST IRON DUTCH OVEN PORK ROAST image

Categories Pork

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. Make a Rue - 2 TBLSP flour in butter and olive oil. Wisk in hot, fat-strained liquid mixture left at the bottom of the Dutch Oven. Add Cream if desired. 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!

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