This Dutch Oven Roasted Pork Shoulder recipe is the epitome of “set it and forget it” cooking. By using a heavy, lidded Dutch oven, you create a self-contained environment that braises the meat, breaking down tough connective tissues over a long, slow cook. The result is a succulent, fall-apart tender pork roast that is deeply infused with flavor from a simple seasoning rub and a flavorful braising liquid. This method is incredibly forgiving and perfect for a lazy Sunday or a comforting weeknight meal.
Servings
10
Prep Time
10 min
Cook Time
210 min
Ingredients
3-4 lb Coleman pork shoulder, boneless and trimmed
Mix together light brown sugar, garlic, onion, paprika, cumin, turmeric, parsley, salt and pepper in a small bowl.
3
Coat pork in dijon mustard and then sprinkle on the seasoning mix and coat all ends thoroughly.
4
Heat a large dutch oven over medium heat. Add olive oil and then sear each side of the pork for about 3 minutes per side.
5
Remove pork from dutch oven.
6
Add vinegar to dutch oven and scrape any bits off the bottom. Add in chicken broth and Worcestershire as well.
7
Add potatoes to the bottom of the dutch oven, then carrots and onions. Add the pork back to the oven. Cover with the lid and put in the oven to good for 3-3 1/2 hours.
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