PORK ROAST IN A CAST IRON DUTCH OVEN
3 pound boneless pork roast
1 small onion, thinly sliced
5 or 6 celery sticks, sliced in half long-ways and then cut into @2” chunks
5 or 6 carrots, peeled, sliced in half long-ways and then cut into @2” chunks
5 or 6 small red potatoes, cut in half
2 cups water
1 TBSP Kitchen Bouquet
salt & pepper to taste
1 TBSP coconut oil
Preheat oven to 350°.
Melt coconut oil in the cast iron Dutch Oven over medium high heat.
Salt & pepper all sides of the pork roast.
When the oil begins to 'smell hot' (you'll be able to tell), place the roast in the pot. Leave for a minute or so without moving it; then rotate to brown on all sides.
Lay the garlic and onion around the sides of the roast and stir a bit to let them 'brown'. Add the rest of the veggies.
Mix the 1 TBSP of Kitchen Bouquet with the 2 cups of water; pour over pork and veggies. Bring to a boil.
Turn off the burner, put the lid on the Dutch Oven and place it on the lower rack in the preheated oven.
'Rule of thumb' is to cook the roast for at least 30 minutes per pound. Remove from oven when done.....plate and enjoy!!!
|My plate.....sorry for the shadow!|
MY SPIN: The original recipe called for lard instead of coconut oil.....I prefer the coconut oil. Also, the celery, carrots and potatoes weren't in the original recipe, but this makes such a nice, one-pot meal. I didn't figure up the P+ for this because of too many variables (if you used lard instead of the coconut oil....how much meat you eat). You can also make a gravy from the 'drippings' by mixing 2 TBSP cornstarch with ½ cup water and whisking that into the drippings; bring to a boil; taste and season with salt & pepper if needed.