This recipe is long but the best I’ve ever made/had. It’s even better than my smoked version, that saying something.
This will make your tongue slap your brain!
7-9 lb pork butt roast – (same as a Boston butt or bone-in shoulder roast)
Pork seasoning or rub
3 Tbsp Olive oil
Garlic powder
Vegetable base (small jars of paste sold at grocers)
Salt
Pepper
4 Sweet onions
1 bag Carrots (baby carrots, pre cleaned)
1 package Celery
Water
Potato? I never include these cause we make a cheesy hash brown potato bake. You could tho ?
Thaw pork roast in fridge for two days or till thawed out
Pull roast from fridge, rinse with cold water
Apply seasoning/rub (any pork rub is ok), do all sides and ends.
Leave sit on counter at room temp for at least 30 minutes
Preheat oven to 350
Prepare vegetable base. One heaping regular spoon, mixed into a cup of hot water.Set aside
Cut two large sweet onions into chunks. Set aside
Add a couple Tbsp olive oil to cast iron dutch oven, on stove and turn on med/high or high heat
When it is hot, Sear all pork roast sides & ends (3-4 min each) to get crusted seal & Leave fat side up for cooking
Pour vegetable base over the roast
Apply garlic powder over entire top of meat, lightly coating
Salt & pepper roast , just a tbsp of each
Add the two chunked onions to top of roast
Add enough water into Dutch oven to cover 1/2 the roast
Put heavy cast iron lid on Dutch oven
Put in oven preheated to 350 & set timer for 6 hrs
Reduce heat to 300 after 1 hr.
Carefully pull Dutch Oven out after 3rd hour, set on stovetop and flip the roast over.
Return covered Dutch oven to 300 degree oven for two more hours.
**Make sure roast always has enough liquid to cover half the roast. Too much will make a mess & too little will dry it all out.**
Carefully pull Dutch Oven out at 5 hr mark, set on stovetop.
Temp the meat, adjust oven temp up or down to reach internal meat temp of 200 degrees in final hour . Never go above 350 degrees.
Add carrots , celery and two more onions to your liking.
Remove any excess liquid so it doesn’t make a mess once veggies cook down. 1/2 covering roast in liquid is perfect.
Put cover back on , put in the oven for one last hour.
At the 6 hr mark……pull out of the oven, set on stove and temp the meat & 200 -205 degrees is perfectly done. Will pull apart easily by hand.
If it is done. Put the lid on and let stand for about an hour.
Make any other sides at this time. Prepare dinner rolls, corn bread etc…
When you are ready to eat, pull the roast out of the Dutch oven, carefully because it is “fall off the bone”.
I use latex/rubber gloved hands to pull the roast apart, separate the gunk/bones etc from the meat we want on the platter.
Set the platter of good meat on the table
Scoop what veggies you want with a slotted spoon, right from the Dutch oven.
Lawry’s season salt is great on this once it’s on your plate.
