How to make it

  • 1. In Dutch oven, put small amount of olive oil in pan heat
  • 2. in plastic bag, put salt and pepper and about a cup of flour in and shake together
  • 3 put pork shoulder in bag with ingredients and shake to cover very thoroughly
  • 4 take out pork shoulder after covered w/ flour mixture and add to dutch oven w/ hot oil and brown on all sides.
  • 5 let rest while preheating oven to 350 degrees
  • 6 once oven has been preheated to 350- put roast back in dutch oven with vegetables, 2 tbsp salt, 2 tsp pepper, 2 sprigs thyme, rosemary and dried oregano, mix soup mix with about cup of water and pour over top of roast.
  • 7. add enough water to submerge roast to halfway point.
  • 8 cover and put in oven on middle rack.
  • 9 let cook for about 6-7 hours at 325-350 degrees.
  • 10 at the point where meat in center is 170 degrees internally at thickest section, take out of pot and let rest on cutting board for 20 minutes.
  • 11 take vegetables out and put into separate serving dish.
  • 12 slice roast into 1-1 1/2 inch slices.
  • 13 reserved broth in pan, bring to boil adding 1 cup cold water with 2 tbsp of flour mixed. stir contantly bringing to boil and thickening to make gravy
  • I always serve with dinner rolls, nice green salad and sweet tea.... makes the perfect supper on those cold Sundays! My family loves this and I hope that yours does too..... Bon Apetite!

Reviews & Comments 1

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes