Braised Pork Roast in a Dutch Oven tastes just amazing. It is perfect for a dinner party. It will impress your guests every time. Or it’s great for a casual family dinner.
Every time I make this recipe I am pleasantly surprised with how delicious it is. And it doesn’t take much work to get a delicious dinner.
What does it mean to braise?
The word braise is a french word meaning cooked two ways. Dry and wet. Are you asking what does that mean? Yeah, I was too. So it means that you cook the roast on the stovetop for a short time and then add liquid and place in the oven and cook longer.
This recipe is exactly that. You start out on the stovetop with olive oil. And finish in the oven with chicken stock, lemon juice & soy sauce.
What temperature should a pork roast be cook to?
In 2011, the USDA lowered the temperature for whole cuts of pork from 160 degrees to 145 degrees.
They recommend that you cook it to 145 degrees and then allow it to rest for at least 3 minutes.
To test the temperature, use a meat thermometer placed in the thickest part of the cut.
I like my pork cooked well done, so I usually cook mine to 160 degrees.
What is the best cut for a braised pork roast?
I like to use a pork shoulder or butt. Both the pork shoulder and butt come from the same area of the pig. Contrary to it’s name, the pork butt does not come from the rear of the pig, Both come from the front leg area. The shoulder comes from just above the leg and the butt come from back area parallel to the leg.
What goes well with pork roast?
Your options are limitless with what to serve with a pork roasts. Here are some options that we love.
- 3 lb pork shoulder or butt
- 1 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 Tbsp olive oil
- 2 cups chicken stock
- 2 Tbsp lemon juice
- 2 Tbsp soy sauce
- Preheat oven to 325. In a dutch oven, heat olive oil on stovetop in dutch oven.
- In a small bowl, mix together all dry ingredients.
- Sprinkle seasoning mix on all sides of roast.
- Place in the hot olive oil. Turn to sear each side. Entire roast should be seared including ends.
- Combine chicken stock, lemon juice and soy sauce.
- Pour over roast.
- Cover and place in oven. Cook for 2 hours or until roast is tender.
- Remove roast, allow to rest for 10 minutes.
- Cut and serve.
The juice left behind can be used for making gravy. Place dutch oven back on burner and turn heat to medium. In a small bowl mix together 2 Tbsp cornstarch and 2 Tbsp cold water. Once cornstarch is dissolved add to dutch oven. Mix and cook until thickened. You can add more cornstarch as needed, just dissolve in cold water before adding to gravy.
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