Ingredients
-
4 - 5
-
5
-
1
-
2
-
1
-
2
-
1
-
1
-
2
-
1/2
-
-
-
-
-
Directions
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!, I prepared this for our Easter dinner…..and it was amazing, served with roasted asparagus and mashed potatoes to be smothered in that amazing gravy this recipe blessed us with Thank you, in two words, amazingly delightfully delicious, ok, three words!??, I made this for dinner, the best. used some tips from Sauce Lover, used chicken stock, Worcestershire and soy sauce. Roast it at 300 degrees, turned it over after 1 1/2 hours, turned it again at the next 1 1/2 hours, cooked it for about 3 1/2 hours. Delicious, tender, moist, falling off the bone. Will definitely make again!!!
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Steps
|
1
Done
|
Pre-Heat Oven to 350f. |
|
2
Done
|
Melt Lard in Cast Iron Dutch Oven, or Very Heavy Bottomed Pot With Lid, Over Medium High Heat. |
|
3
Done
|
Salt and Pepper All Sides of Pork Roast. |
|
4
Done
|
When Lard Just Begins to Give Off Smell of Being Hot, Place Roast in Pot. |
|
5
Done
|
Do not Move It For a Minute or So, Then Rotate It to Brown All Sides. |
|
6
Done
|
Lay Garlic Cloves and Onion Slices Around the Roast and Stir to Brown Them a Bit. |
|
7
Done
|
Mix Kitchen Bouquet Into the 2 Cups of Water. |
|
8
Done
|
Pour in the Water Mixture. |
|
9
Done
|
Bring to a Boil. |
|
10
Done
|
Cover Tightly and Place in Lower Portion of the Oven. |
