This Dutch oven pork roast features braised pork shoulder that is slow-cooked until it's fall-apart tender. I'll also show you how to use the cooking liquids to make an easy, flavorful gravy in just minutes. It's a warm and cozy dish that is perfect for a Sunday dinner!
Why this Recipe Works
This Dutch oven braised pork shoulder is a classic comfort food, and it's a perfect fall meal when the weather turns cool.
Braising the pork roast allows it to cook slowly, resulting in super tender pork. Despite the long cooking time, this is a really easy recipe, requiring just around 15 minutes of active time.
Pork shoulder is an inexpensive cut of meat, and this recipe only requires a few other basic ingredients, so it's budget-friendly.
Ingredient Notes
- Pork Shoulder - You can use pork shoulder or pork butt (also called "Boston Butt") in this recipe. Bone-in or boneless cuts will both work.
- Onion and Carrot - Roughly chopped onion and carrot add flavor to the meat as it cooks and also flavor the liquids for the gravy.
- Chicken Stock - I use low-sodium or no-salt chicken stock for the braising liquid, which allows you to control the salt level of the dish. You can use chicken broth if you prefer, but the gravy won't be quite as flavorful because broth is less concentrated than chicken stock.
See the recipe card at the bottom of this post for the complete list of ingredients and measurements.
Step-by-Step Instructions
- Prep - Preheat your oven to 325℉. Heat a large Dutch oven over medium-high heat. While it heats, season the pork with Italian seasoning, salt, and pepper.
- Sear the Meat - Add 1 tablespoon of oil to the pot and sear the roast for 2 minutes per side until browned on all sides, then transfer to a plate.
- Cook the Veggies - Add the remaining tablespoon of oil, then add the onion and carrot and cook for 3-4 minutes, stirring occasionally, until softened.
- Add the Liquids - Return the pork roast to the pot and pour in the stock. Cover with the lid and place in the oven.
- Cook the Roast - Cook for around 3 hours until the meat is very tender and pulls apart easily with a fork.
- Rest the Meat - Transfer the pork roast to a plate, tent with foil, and let rest for 15 minutes before serving. Don't worry if it falls apart! To serve, break the meat up into chunks and serve with gravy.
For the Gravy
- Heat the Liquids - Return the Dutch oven to the stovetop and set the heat to medium-high.
- Remove the Veggies and Fat - Remove the onions and carrots with a slotted spoon or strainer. You can leave the onions in the gravy if you prefer. If the liquids are fatty, skim most of the fat off the top with a spoon.
- Make the Gravy - Mix the cornstarch and water together and pour the mixture into the pot. Stir or whisk until the mixture comes to a simmer. Scrape up any brown bits from the bottom of the pan while stirring. Cook for 1-2 minutes until thickened.
Expert Tips
- If your pork shoulder still has the fat cap, trim it away before browning the meat.
- Do not skip browning the meat. This adds a tremendous amount of flavor to the pork and the gravy.
- To make this a one-pot meal, you can add vegetables like carrots and baby potatoes to the dish for the last hour of cooking.
- You can replace ¼ cup of the chicken stock with a dry white wine to add more depth to the gravy.
- A few sprigs of fresh herbs, such as rosemary and thyme, add more flavor to the braising liquids.
What to Serve with Braised Pork Roast
This slow-cooked Dutch oven pork roast is perfect for a cozy fall or winter meal. My apple walnut salad with apple cider vinaigrette is a perfect way to start the meal.
A starchy side dish like my Instant Pot garlic mashed potatoes is a must to soak up the flavorful gravy.
A simple green veggie, like my quick and easy garlic butter green beans, is a great way to round out the meal.
Roasted baby potatoes and maple-glazed carrots are also great options.
Storage and Reheating
The leftover braised pork reheats really well, in fact it may be even better the second day. It can also be used in lots of other dishes, like shredded pork tacos or sandwiches!
Store leftovers in an airtight container and refrigerate for up to 4 days. The cooked pork roast can also be frozen for up to 3 months.
Reheat leftovers in a 325°F oven for 10 minutes or until warmed through. Smaller portions can be reheated in the microwave.
More Fall Comfort Food Recipes
📖 Recipe
Braised Pork Roast
Equipment
Ingredients
- 4 pound Pork Shoulder Roast
- 1 medium yellow onion
- 1 teaspoon Kosher salt
- 1 teaspoon Italian seasoning
- ½ teaspoon freshly ground black pepper
- 2 Tablespoons olive oil, roughly chopped
- 1 large carrot, cut into 1-inch pieces
- 2 cups chicken stock
For the Gravy
- 1 Tablespoon corn starch
- 2 Tablespoons water
Instructions
- Preheat your oven to 325℉. Heat a large Dutch oven over medium-high heat. While it heats, season the pork with Italian seasoning, salt, and pepper.
- Add 1 tablespoon of oil to the pot and sear the roast for 2 minutes per side until browned on all sides, then transfer to a plate.
- Add the remaining tablespoon of oil, then add the onion and carrot and cook for 3-4 minutes, stirring occasionally, until softened.
- Add the pork roast back to the pot and pour in the stock. Cover with the lid and place in the oven.
- Cook for around 3 hours until the roast reaches an internal temperature of around 185-190℉, and the meat is very tender and pulls apart easily with a fork.
- Transfer the pork roast to a plate, tent with foil, and let rest for 15 minutes before serving. Don't worry if it falls apart! To serve, break the meat up into chunks and serve with gravy.
For the Gravy
- Return the Dutch oven to the stovetop over medium-high heat.
- Remove the onions and carrots with a slotted spoon or strainer. If the liquids are fatty, skim most of the fat off the top with a spoon.
- Mix the cornstarch and water together and pour the mixture into the pot. Stir or whisk until the mixture comes to a simmer. Cook for 1-2 minutes until thickened.
Notes
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
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