Dutch Oven Pork Roast (Easy One-Pot Recipe)

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• 3 pound pork shoulder (pork butt), trimmed of extra fat
• 2 teaspoon salt, divided
• 1½ teaspoon black pepper, divided
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 2 tablespoon olive oil
• 1 large onion, sliced
• 4 cloves garlic, minced
• 2 cups beef broth
• 2 cups potatoes, (Yukon Gold or baby potatoes), cut into 1-inch chunks
• 1 cup carrots, cut into 1-inch chunks
• 3 stalks celery, cut into 1-inch chunks
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme

1. Preheat the oven to 300 degrees Fahrenheit and prepare the ingredients.
2. Pat the pork shoulder dry with paper towels. This helps the seasoning stick to the pork, creating a crisper, more golden-brown crust.
3. In a small bowl, mix the salt (1 teaspoon), black pepper (1 teaspoon), garlic powder, onion powder, and smoked paprika.
4. Rub the seasoning blend evenly over the entire surface of the pork.
5. Heat 2 tablespoons of olive oil in a large Dutch oven over high heat. Once the oil is shimmering (that's how you know it's hot), add the pork shoulder and sear for 3-4 minutes per side until a deep golden-brown crust forms. Remove the pork from the Dutch oven and set it aside.
6. Reduce the heat to medium. Add the sliced onion and cook for 3-5 minutes, stirring occasionally until softened. Then, stir in the minced garlic and cook for 30 seconds until fragrant.
7. Pour in 2 cups of beef broth, scraping the bottom of the pot with a wooden spoon to lift any flavorful browned bits stuck to the bottom (this enhances the gravy). Add the carrots, potatoes, celery, and remaining salt (1 teaspoon) and black pepper (½ teaspoon).
8. Return the seared pork shoulder to the Dutch oven, nestling it into the broth and veggies. Gently push the fresh rosemary and thyme sprigs into the broth.
9. Cover with an offset lid and transfer to the oven. Slowly cook for 3 hours until it registers at least 190°F or up to 205°F and the pork is fork-tender and easily pulls apart with two forks. Halfway through cooking, spoon some juices over the pork to keep it moist. See notes for making gravy.
10. Remove the rosemary and thyme sprigs before serving. Slice or shred the pork and serve it with the tender vegetables and broth as a natural gravy.
11. WHAT TEMPERATURE SHOULD I COOK MY PORK ROAST?
12. For this particular cut of pork (pork shoulder), it actually does better when it’s cooked beyond its “done-by” temperature. For pork, that’s about 140-145°F but for pork shoulder/pork butt you want to let it cook to at least 190°F or up to 205°F. I suggest always using a digital meat thermometer whenever meat is on the menu.
13. For a thicker gravy, remove the pork and vegetables, then whisk in 1 tablespoon of cornstarch mixed with 2 tablespoons of water into the broth. Simmer for a few minutes until thickened. If the sauce is too thick, pour in additional broth until the desired consistency is reached. Remember to season with salt and pepper after each addition.
14. Storage and Reheating Tips:
15. Refrigerate leftovers in an airtight container for up to 3 days.
16. To freeze, place leftover shredded pork in a freezer-safe container or zip-top bag with (or without) the juices. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.
17. Reheating (oven): Preheat the oven to 350°F. Place the pork and vegetables in an oven-safe dish and cover with foil. Heat for 15-20 minutes, or until warmed through.
18. Reheating (microwave): Microwave at 30-second increments, until heated.

Best cut of Pork: Pork Shoulder or Pork Butt. Avoid using pork loin roast or pork tenderloin.

Dutch oven favs for this recipe: this Lodge 6-quart Enameled Dutch Oven with Lid or this Pre-Seasoned Lodge 7-quart Traditional Dutch Oven with Lid.

For less soggy veggies, feel free to add them in the final hour of cooking.