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

Okay. This is the second thing that I've cooked in our Le Cruset Dutch Oven that we got from our friend Betty at our wedding. I used olive oil and butter to brown. I didn't have any onions so I omitted those and the garlic. I just rubbed it with salt, white pepper, and the "Tuscan Sunset" seasonings from Pensey Spices that we have. I put in 2 Cups of Chicken Broth and set it in the oven. The recipe called for an hour, but it took almost 1:45 to cook the entire roast to 160 degrees.

I just added some corn starch/water mixture to the juice and brought it to a boil then strained it.

Amazing. I'll be serving this with mashed potatoes (I boil the Yukon Gold Potatoes in Heavy Cream and Milk and then use half of that and some butter before I mash - thanks Tyler!) and some carrots!

Awesome!!!!

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I just purchased a Le Creuset 7.5 Dutch Oven -- A dream of having one is over 30 yrs old.. I made this recipe and IT WAS AWESOME!!! It was the best pork roast I had ever eaten. I used olive oil instead of the lard for a more healthy choice. I never liked pork gravy until I tried this one. I will make this recipe again...

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Wow. Despite the various substitutions and "make-do"s that I had to do...this was by far the easiest and best pork roast I have ever made. My husband and 2 1/2 year old twin boys agree. I used 2T cold bacon fat instead of lard, I used 1 cup beef broth, 1 cup water, season salt and dried parsley instead of the Bouquet/water mix, and I did all the "before oven" steps in my cast iron skillet, then transferred everything into my giant ceramic dutch iven type pot that I let preheat with the oven. Then, since my adventuresome twins have long since broken the ceramic top, I covered as tightly as possible with foil. And it still came out beautifully. AND it was perfect after only and hour. And the gravy?? Oh my goodness, no other gravy will ever be good enough again, this one was soooo perfect...THANK YOU!

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The old-fashioned ways are usually the best -- and this is no exception. Delicious, juicy and tender roast. To add more flavor to the gravy I used beer instead of water, and because I had a smaller bone-in roast (about 2.5#) I cooked by temperature instead of time. Took it out of the oven at 140 degrees, had about ten degrees of layover heat, and it was perfect!

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This was my maiden voyage with a dutch oven. This recipe made for the best pork roast I have ever had. I am cooking it again today.

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This is an awesome recipe! I was very skeptical of making a pork roast like this. I usually do mine in the crock pot on low for 8 hours so the meat is nice and tender. This roast came out very tender...no knife needed! The best part was I took the leftovers and shredded it up and added some Sweet Baby Ray's Honey BBQ Sauce and had pulled pork BBQ sandwiches the next day. Definitely a keeper!

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This turned out wonderfully! I didn't have any lard so I used an equal amount of bacon grease (which is basically bacon-flavored lard). Is there anything that bacon can't do? The roast was tender and very juicy, not dry like some I've had. I'll be making this often. Thanks for posting this. I can see why you've been making this for 50 years, Peg. I hope I can enjoy this for many years to come, too.

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I'll bet your recipe for Pork Roast could beat up my recipe for Pork Roast! Used a bone-in piece of wild pig and if you know anything about that type meat, it's as tough as any can be. This rendered a very tender roast that I'd make over again. I, also, used my unburned batch of Kitchen Bouquet wanna-be. Like grandma would say, "Brown that roast good, now."

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Wow! Used my new dutch oven for this last night for dinner. Followed recipe almost exactly - used a pork loin roast, oil to brown instead of lard (don't have any), used onion powder in addition to salt and pepper to season. Cooked for one hour - this was sooo moist and the gravy was delicious. Made yukon gold mashed potatoes and green beans as sides - even my picky 6 yr old cleaned his plate. Can't wait to try it leftover. Yum!

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Fantastic!!! Please try this recipe. You won't be sorry. I've made this twice. I didn't have Kitchen Bouquet the first time (still delish), but I held off rating it til I could do it right. Kitchen Bouquet is now a staple in my kitchen. The only thing I did different was add 1 chicken bouillon cube. Another one goes into my hard copy cook book. UPDATE 2008: I now brown the roast in a little bacon grease and olive oil. After browning I rub the pork with 1 tsp. of liquid smoke. Yum! I love this recipe.

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Delicious! I even used a very lean pork sirloin roast and it still came out tender & juicy. Other changes I made: 3 Tbsp flour instead of cornstarch & let the gravy reduce a bit, canola oil instead of lard, and dry herbs (thyme, rosemary, bay leaves, and paprika) instead of Kitchen Bouquet (afraid it might contain MSG or derivatives). It came out so tasty, just like Sunday dinner at Grandma's! Here in Wyoming, cast-iron Dutch Ovens are standard equipment in every kitchen, and it really does add something special to the flavor of anything you cook in it -- highly recommend you get one if you don't have it.

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WOW..that's the word that comes to mind..WOW. I followed the recipe exactly with the exception of using dehydrated sliced garlic instead of fresh. I used a 5 lb shoulder pork roast with a bone & cooked it in my enamel coated cast iron dutch oven. It came out absolutely delicious, tender & as said before, the gravy is perfect. I will without a doubt be using this as my new method of cooking a pork roast. Also will be trying with a beef roast. Next time I'll up the liquid to 3 cups so we have a bit more gravy. Thanks for this amazing recipe!

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I have never been able to make a great pork loin, but this recipe changed all that. I modified the ingredients to include the zest of one lemon (delicious) and used a thermometer to let me know when the pork reached 160 degrees, since I had a smaller roast. This was also the first recipe I made in my new Dutch oven I was given at Valentine's Day (made by Lodge, it's every bit as good as my smaller LeCreuset, and about 1/3 the price!). Thank you, thank you, thank you for this wonderful recipe.

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Wow!! This was fantastic!! The sauce was amazing - rich & delicious. (This was the "christening" of my new & freshly seasoned cast iron Dutch oven.) I used olive oil instead of lard. And I used a little extra corn starch b/c I like a thicker sauce. WARNING: For all you less experienced cooks [like myself] - Cook roast for 15 minutes per lb. Then check the temp. with a meat thermometer. Do NOT overcook the roast or it will be dry.

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We used a 3lb.pork loin - the prep was very easy - we used cooking oil, instead of lard ( don't forget to turn the roast over after half an hour ). Even though we have a Dutch Oven, my wife and I used a covered medium aluminum pot, similar to one you use to simmer spaghetti sauce. The result was wonderful, (very tender) - we reduced the gravy to thicken it - we added a little extra pepper, but didn't add extra salt, since the sauce seemed to have enough as is. Any extra natural juices from the roast we added back into the gravy and reheated before serving. THE RECIPE IS WONDERFUL !!! Thanks Very Much !

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FANTASTIC!!! I made this for dinner last night and my children and husband had 2nds! They said "this ones a keeper..for sure!". Thank you for this recipe!

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I got a Lodge dutch oven for Christmas and I needed to try it out. I'm glad I tried this one first as it was an excellent way to enjoy a pork roast, Very easy recipe and a moist and delicious pork roast that also made excellent sandwiches later. I also used bacon grease as suggested by a previous reviewer and it was very good. Thanks Peg, its a keeper.

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This was super-easy and turned out delicious! I had a very small roast, less than 2 pounds, and I cooked it in a lidded cast iron pot, using the lard, onion and garlic, on my stove top. I didn't have Kitchen Bouquet, so I caramelized a little sugar for color, then substituted some homemade stock and dark beer for the water, I scaled every thing by about one half. The pork was quite lean, but is tender and not dry. I'll cook it again this way, maybe adding some thyme or rosemary next time. (Not that any extra herbs are necessary, but just for variety.) Thank you very much for sharing this recipe with us.

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This was a great way to make my pork roast today. Was moist tender an yummy!. I ended up not being able to use it when I pulled it out of the oven but wanted it to be warm when we came home so I popped it into our crock pot on warm. I blended the cooked onion and garlic into my drippings before thickening them. I used two beef bullion cubes instead of the kitche bouquet. I used butter to brown it. I cooked it (4 lbs pork butt bone in) for 1.5 hrs before putting it on warm for a couple of hours in the crock pot.

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Five stars! This was outstanding! I used my dutch oven and the only thing I did differently from the recipe was to add root veggies the last 45 minutes (carrots, potatoes, onions). Put them to the side while I made the gravy. Even better the second day. This recipe is a keeper!

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