1/1 Photo of Pork Roast the Old-Fashion Way (Cast Iron Dutch Oven)
1 hr 15 mins
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!
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Units: US | Metric
- 1Pre-heat oven to 350°F.
- 2Melt lard in cast iron dutch oven, or very heavy bottomed pot with lid, over medium high heat.
- 3Salt and pepper all sides of pork roast.
- 4When lard just begins to give off smell of being hot, place roast in pot.
- 5DO NOT move it for a minute or so, then rotate it to brown all sides.
- 6Lay garlic cloves and onion slices around the roast and stir to brown them a bit.
- 7Mix Kitchen Bouquet into the 2 cups of water.
- 8Pour in the water mixture.
- 9Bring to a boil.
- 10Cover tightly and place in lower portion of the oven.
- 11Roast 1 hour for boneless roast; 1-3/4 hours for bone-in roast.
- 12Half-way through roasting time turn the roast over.
- 13Remove roast from pan and cover to keep hot.
- 14Mix 2 Tablespoons cornstarch into 1/2 cup water.
- 15Using a whisk, stir the cornstarch mixture into the pot drippings, breaking up the garlic cloves as you mix.
- 16Bring to a boil, taste and season if needed with salt and/or pepper.
- 17NOTE: Pork roast made this way is ALWAYS tender.
- 18It makes wonderful hot pork sandwiches!
- 19The gravy is out of this world!
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Nutritional Facts for Pork Roast the Old-Fashion Way (Cast Iron Dutch Oven)
Serving Size: 1 (506 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 635.6
- Calories from Fat 180
- Total Fat 20.1 g
- Saturated Fat 6.2 g
- Cholesterol 316.0 mg
- Sodium 850.8 mg
- Total Carbohydrate 7.2 g
- Dietary Fiber 0.7 g
- Sugars 0.7 g
- Protein 100.3 g
The following items or measurements are not included: