Braised Pork Roast
An amazingly tender and delicious pork that is perfect for tacos, sandwiches, or simply as the solitary star it is.
Servings Prep Time
4-5people 20minutes
Cook Time Passive Time
2-2.5hours 2hours
Servings Prep Time
4-5people 20minutes
Cook Time Passive Time
2-2.5hours 2hours
Ingredients
Instructions
  1. Mix all dry ingredients to make dry rub, set aside
  2. Pat dry pork roast
  3. Massage dry rub into roast and set aside to rest
  4. In a dutch oven, add enough olive oil to coat the bottom about 1/2 an inch. Bring to medium heat
  5. Once hot, sear roast on all sides until golden brown
  6. Drain excess oil
  7. Add 1 cup of chicken stock and scrap bottom to incorporate any seasoning that adhered while searing
  8. Cover and reduce heat to medium low
  9. In 45 min flip roast over and use meat thermometer to check temp and continue cooking if necessary
  10. Pork roast is done when it reaches an internal temperature of 170 degrees
  11. Once cooked, allow roast to rest and then shred or “pull” pork for sandwiches, tacos, nachos, etc. Be sure to reserve the drippings to use in your dish. The sky is the limit with this super flavorful and tender pork.
Recipe Notes

The drippings can be thickened with a slurry of cornstarch and water to make a delicious gravy.
Cooking times may vary depending on the size of your roast. Always use a meat thermometer to ensure proper internal temperature. Pork should reach 170 degrees for safe consumption.

This can also be made in an instant pot or slow cooker if you don’t have the time to “babysit” the dutch oven.

XOXO - Leslie Morrison