Ingredients
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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!, Have been struggling with the recipe using a pork loin roast as recipe mentions butt or loin as suggested cut First few attempts were good and tender meat resulted but last several were not as tender the large amount of flavorful gravy is the clincher for our family with potatoes and gravy and sauerkraut Asked before about a reference for minutes per pound and maybe a lower temperature Finally found on pork website to NOT braise loin roast as it can get tough Butt is fine to braise and recommended but NOT loin roast which may be reason for my mixed results So just sharing this finding with all , 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!??
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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. |
|
11
Done
|
Roast 1 Hour For Boneless Roast; 1-3/4 Hours For Bone-in Roast. |
|
12
Done
|
Half-Way Through Roasting Time Turn the Roast Over. |
|
13
Done
|
Remove Roast from Pan and Cover to Keep Hot. |
|
14
Done
|
Mix 2 Tablespoons Cornstarch Into 1/2 Cup Water. |
|
15
Done
|
Using a Whisk, Stir the Cornstarch Mixture Into the Pot Drippings, Breaking Up the Garlic Cloves as You Mix. |
