76 Reviews

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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hamradio2004 October 31, 2006

This recipe is awesome. I used seasoned salt, pepper, oregano and garlic powder to rub the pork. I used 1 cup beef broth with 1 cup water and worcestershire sauce. The gravy is fantastic. I was worried about the amount of garlic as my husband is not a big fan (but I am) but it was a hit with him. This is the only way I will ever do a pork roast. Thanks for the recipe.

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np2d2 April 11, 2016

I have to say I'm joining the ranks of those who didn't like this recipe. I too didn't believe a roast could cook to tender in an hour. Sure thing it was not done I don't see why this recipe got so many good reviews. Sorry, but this one's not a keeper

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Pam T. January 18, 2016

OUTSTANDING !!!!!! Didn't have lard but didn't need it used oilive oil to brown it instead..followed recipe otherwise thought it wouldn't be flavorfull with so little ingedients boy was I wrong ...The old saying of "Less is More" certianly pertains to this recipe for sure...Gravy and Pork were in a word DELICIOUS !!!!

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Lourilla21 November 02, 2015

Fantastic recipe! I used a 2.5 lb Boston butt, roasted in a large Le Creuset dutch oven, following directions almost exactly.....wow, was it delicious! My only deviation was roasting a bit longer than recipe calls for (1.5 hrs) to ensure a more tender result. It was super easy, smelled yummy while cooking and the gravy was outstanding. A keeper :)

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lgoforth66_7956147 October 20, 2015

This reminds me of the pork roast my grandma made....I have made this multiple times and it ALWAYS turns out tender and juicy never any leftovers gravey is delicious

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cinderella6636 August 23, 2015

I decided on trying out this recipe mainly because I wanted to use my seldom used Dutch Oven. I bought the during some promotion and it has not seen as much use as I wish. Anyhow, I tried this recipe with slight variation of lard -> butter and lacking of the Bouquet / water mix (which I still have no idea what it is). It was a resounding success. Everyone that had it was shocked it was my first attempt. I made sure I passed all the accolades to this recipe! Awesome recipe. We are going out now to get some baguette to make some pork sandwiches with it. The sauce, indeed, is out of this world.

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Boon August 16, 2015

Wow. Followed the recipe as is and it is fantastic. Next time I will use a larger roast in order to have leftovers?. I used a very lean cut of meat and it was soooo tender that a knife was not needed. Thanks for sharing your great recipe.

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eggbuild April 24, 2015

Not a great recipe at all. If you want roast pork with crackling which I think is the best bit I wouldn't do this again. The meat was tender but think it would have been tender anyway. The "gravy" was terrible......my husband said it was like he thought food would have been in the 1950's and 60's! Very bland.

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dihutchinson April 06, 2015

This recipe is fantastic! Use 1 cup beef broth and 1 cup of water- other than that, I followed the recipe to the "T". Even better the next day. I took left overs to work, and when re-heated, the aroma was amazing and all my co-workers asked for the recipe!

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T-rific January 12, 2015
Pork Roast the Old-Fashion Way (Cast Iron Dutch Oven)