How to Cook a Pork Roast in Cast-Iron Dutch Oven

- 3–4 pound bone-in pork shoulder, butt, or loin roast (a boneless pork shoulder will not produce the same result)

- 1 cup apple cider or chicken stock

- 2 tablespoons olive oil

- 2 tablespoons chili powder

- 2 teaspoons dried oregano

- 1 teaspoon kosher salt

- 1/2 teaspoon freshly cracked black pepper

- 1/4 cup chopped fresh cilantro

Directions

1. Preheat oven to 300 degrees F (150 degrees C).

2. In a large bowl, combine the pork roast, apple cider, olive oil, chili powder, oregano, salt, and pepper. Toss to coat the roast.

3. Heat a large cast-iron Dutch oven over medium heat. Add the pork roast and cook until browned on all sides, about 5 minutes per side.

4. Transfer the Dutch oven to the preheated oven and cook the pork roast, covered, for 2–3 hours, or until the meat is tender and falls apart easily.

5. Garnish the pork roast with cilantro and serve.

Tips:

- To make the pork roast ahead of time, cook it according to the recipe and let it cool completely. Then, store the pork roast in the refrigerator for up to 3 days. When you’re ready to serve, reheat the pork roast in the oven at 300 degrees F (150 degrees C) until warmed through.

- If you don’t have a cast-iron Dutch oven, you can also cook the pork roast in a slow cooker.

- Serve the pork roast with your favorite sides, such as mashed potatoes, roasted vegetables, or rice.