Dutch Oven Pork Roast
Ingredients
The pork
-
5
lb
pastured pork leg roasts
-
1
tbsp
Kosher salt
-
to taste
freshly ground black pepper
The sauce
-
2
tbsp
coconut oil
-
1
organic
yellow onion, roughly chopped
-
3
cloves
garlic, peeled
-
3
tbsp
extra virgin olive oil
-
3
tbsp
raw apple cider vinegar
-
3
tbsp
raw organic honey
-
1
tsp
dried oregano
-
1
tsp
chili powder
-
1
tsp
dried rosemary
-
2
tsp
granulated onion
-
1
tsp
ground cumin
-
3
cups
water
Instructions
- Preheat the oven to 325°F with the rack in the lower middle.
- Dry the pork roasts with paper towels and season generously with salt and pepper.
- Heat coconut oil in a large Dutch oven over medium-high heat.
- Sear the pork roasts until browned on all sides.
- In a food processor, combine onion, garlic, olive oil, apple cider vinegar, honey, oregano, chili powder, rosemary, granulated onion, cumin, salt, and pepper; pulse until blended.
- After browning, return the roasts to the Dutch oven and remove from heat.
- Add the sauce mixture and water to the pot.
- Cover the pot and bake in the oven for 2.5 to 3 hours until the pork is fork tender.
- Shred the pork with two forks and serve.
Nutrition Facts (estimated)
Servings
4-6
Calories
500
Total fat
30g
Total carbohydrates
20g
Total protein
45g
Sodium
800mg
Cholesterol
100mg
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