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

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!

• Ready In: 1 hr 15 mins
• Serves: 4-5

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

Directions

1. Pre-heat oven to 350°F.
2. Melt lard in cast iron dutch oven, or very heavy bottomed pot with lid, over medium high heat.
3. Salt and pepper all sides of pork roast.
4. When lard just begins to give off smell of being hot, place roast in pot.
5. DO NOT move it for a minute or so, then rotate it to brown all sides.
6. Lay garlic cloves and onion slices around the roast and stir to brown them a bit.
7. Mix Kitchen Bouquet into the 2 cups of water.
8. Pour in the water mixture.
9. Bring to a boil.
10. Cover tightly and place in lower portion of the oven.
11. Roast 1 hour for boneless roast; 1-3/4 hours for bone-in roast.
12. Half-way through roasting time turn the roast over.
13. Remove roast from pan and cover to keep hot.
14. Mix 2 Tablespoons cornstarch into 1/2 cup water.
15. Using a whisk, stir the cornstarch mixture into the pot drippings, breaking up the garlic cloves as you mix.
16. Bring to a boil, taste and season if needed with salt and/or pepper.
17. NOTE: Pork roast made this way is ALWAYS tender.
18. It makes wonderful hot pork sandwiches!
19. The gravy is out of this world!