Recipe from Nom Nom Paleo
Dutch Oven Pork Roast
Ingredients
- 5 lb Pork leg roasts (pastured) I used two 2.5 lb roasts
- Kosher salt
- Black Pepper Freshly ground
- 2 tbsp Coconut Oil
- 1 Yellow Onion roughly chopped (organic )
- 3 cloves Garlic peeled
- 3 tbsp Extra Virgin Olive Oil
- 3 tbsp Apple Cider Vinegar raw
- 3 tbsp Honey raw organic
- 1 tsp Oregano dried
- 1 tsp Chili Powder
- 1 tsp Rosemary dried
- 2 tsp Onion granulated
- 1 tsp Cumin ground
- 1 tbsp Kosher salt
- 3 cups Water
Instructions
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Preheat oven to 325 F with the rack in the lower middle.
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Dry the roasts with paper towels and iberally season with salt and pepper.
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Heat the coconut oil in a large Dutch oven over medium high heat.
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Sear the roasts and brown on all sides. Take your time browning each roast to make sure they get a nice and toasty.
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While the pork is browning, add the onion, garlic, extra virgin olive oil, apple cider vinegar, honey, oregano, chili powder, rosemary, granulated onion, cumin, salt, and some freshly ground black pepper into a food processor. Pulse until blended.
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When the pork has finished browning, tuck both of them back into the Dutch oven and remove the pot from the heat.
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Add the sauce & water to pot and cover and pop it in the oven for 2.5-3 hours or until the pork is fork tender.
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Shred with two forks and dig in.
http://nomnompaleo.com/post/17812627326/the-healthy-gluten-free-lifes-dutch-oven-pork
