Tender, succulent Dutch oven roast pork is a comforting, homey, simple method to prepare an economical cut of pork. Whether you serve this with cheesy mashed potatoes, roasted carrots, or on buttery, fluffy dinner rolls, you’re going to love this meaty main dish.
Dutch Oven Pork Roast
Pork roast in the dutch oven is as classic a pairing as peas and carrots. A heavy dutch oven is excellent at even and sustained heat distribution. That, in turn, makes for consistent cooking.
Our roast -in this case- is a pork shoulder which is ideal for long cooking times. Often coming in at under $2.00 per pound pork shoulder is a fantastically economical cut of meat.
The excellent seasoning, convenient and forgiving cooking method, and economy of the meat cut combine to make this a dish you’ll turn to again and again. Grab that Dutch oven and let’s get roasting.
Oven Roasted Pork Shoulder
To make this recipe, you’ll need the following list of ingredients:
- pork shoulder
- smoked paprika
- cayenne pepper
- black pepper
- garlic powder
- onion powder
- dried oregano
- dried thyme
- kosher salt
- olive oil
Dutch Oven Seasoned Pork Roast
The blend of seasonings for this recipe is a classic combination for pork. It’s not complicated, being made of commonly available dried herbs and seasonings most folks have in their kitchens.
If you don’t have access to smoked paprika, you can swap in standard paprika. The smoked version is a nice touch, though, and adds a lovely depth of flavor.
Dutch Oven Pork Shoulder
Place the pork shoulder pieces in a Dutch oven. Combine the paprika, cayenne, black pepper, garlic powder, onion powder, oregano, thyme, and salt in a small bowl.
Add the olive oil to the seasonings and stir it to form a thick paste.
Rub the paste all over the pork shoulder pieces.
Preheat the oven to 450°F. Roast the pork, uncovered, for 30 minutes.
Turn the heat down to 250°F and continue to cook, uncovered, for 2-4 hours or until the middle of the roast pieces register 180°F on an internal thermometer.
If there are juices in the bottom of the pot, turn the pieces over a bit to moisten them all around. Serve warm.
How Long to Cook Pork Shoulder in Oven
The size of the pork pieces will determine the required cooking time. For this recipe, check at 2 hours to determine doneness.
You may need as much as two hours longer, depending on how large you cut the pieces of pork. The good news is this is a dish that you can make a day or two ahead of time!
I’m a big fan of pork roasts when it comes to serving a crowd. Dr Pepper Pulled Pork is another great option. It’s a sweet and tangy, absolutely delicious pork that is fantastic made into sandwiches or BBQ Sundaes.
For an easy shredded pork with a spicy twist, try Mexican Pulled Pork next. It is made about an easily as can be with orange juice and Mexican seasonings, cooked to fall-apart perfection in the slow cooker.
Dutch Oven Pork Roast
Ingredients
- 6 pound boneless pork shoulder cut into 3-4 inch chunks
- 2.5 tablespoons smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon freshly ground black pepper
- 2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 teaspoons kosher salt adjust to your preference
- ¼ cup olive oil
Instructions
- Place the pork shoulder pieces in a Dutch oven. Combine the paprika, cayenne, black pepper, garlic powder, onion powder, oregano, thyme, and salt in a small bowl. Add the olive oil and stir to form a thick paste. Rub the paste all over the pork shoulder pieces.
- Preheat the oven to 450°F. Roast the pork, uncovered, for 30 minutes. Turn the heat down to 250°F and continue to cook, uncovered, for 2-4 hours* until the middle of the roast pieces register 180°F on an internal thermometer.
- If there are juices in the bottom of the pot, turn the pieces over a bit to moisten them all around. Serve warm.
Notes
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