Dutch Oven Pork Roast
This cozy Dutch oven pork roast recipe has very simple prep, and the irresistible seasoning rub uses pantry ingredients! It's fall-apart tender, juicy, and so flavorful.
Servings: 10
Ingredients
- 4-5 pounds boneless pork shoulder
- 1 tablespoon Italian seasoning
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 teaspoon salt see note
- 1 teaspoon ground mustard
- 1 teaspoon ground sage
- 1/2 teaspoon pepper or to taste
- 1 cup chicken broth
- 3 tablespoons Worcestershire sauce
- 6 sprigs fresh thyme
- Brown gravy for serving, optional (click for my recipe)
Instructions
- Preheat your oven to 300F.
- Cut the pork shoulder into 4 smaller pieces. If there's any string around the roast, remove it. I don't trim off any of the fat.
- In a small bowl, stir together the Italian seasoning, garlic powder, onion powder, smoked paprika, salt, ground cumin, ground sage, and pepper. Coat the pork pieces in the spice mixture, and add them to a Dutch oven. If desired, you can do this step the night before and keep it in the fridge, covered.
- Pour the chicken broth and Worcestershire sauce around the pork, and place the thyme springs on/around the pork.
- Cover and cook for 2 hours, then uncover and cook for another 1.5 hours or until it's fall-apart tender.
- Discard the thyme sprigs. Take the meat out of the Dutch oven and place it on a baking sheet or large cutting board. Shred it with two forks into desired-size pieces.
- The remaining juices in the pot will be quite greasy. I suggest serving this recipe with my brown gravy, using about 1/2 cup of the juices from the pot once you've skimmed the fat off (either spoon it off as best you can or use a fat skimmer). Alternatively, if you don't feel like making gravy, you can spoon the fat off the juices and then serve the roast with the remaining pan juices. It doesn't make a ton, so if you want lots for your mashed potatoes, definitely make the gravy.
Notes
- If you're not using sea salt or kosher salt, you may want to start with half the amount. You can always season the meat with more salt after you taste it, but I try to be fairly conservative with it since gravy and juices can be quite salty.
- If you don't have a Dutch oven, use a large, deep roasting pan that has a lid.
Nutrition
Calories: 246kcal | Carbohydrates: 3g | Protein: 41g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 109mg | Sodium: 486mg | Potassium: 776mg | Fiber: 1g | Sugar: 1g | Vitamin A: 387IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 2mg
