This Dutch oven pork roast is a one-pot recipe made with simple ingredients and minimal effort and cooked entirely on the stovetop. Tender pork, flavorful vegetables, and a rich gravy make it the perfect dish for a cozy meal or special occasion.
This Dutch oven pork roast recipe is perfect for a Sunday meal or holiday celebration. Cooked with mustard, garlic, and aromatic herbs, it’s ideal for a comforting meal. The tender, juicy meat absorbs all the delicious cooking juices.
For a delicious dinner, serve it with creamy Rosemary Garlic Mashed Potatoes and Sweetheart Cabbage or with Yeast Rolls and French Green Beans, for instance.
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Why is a Dutch oven the best choice for cooking a pork roast?
A large Dutch oven is great for this recipe because it heats evenly, keeping the pork tender and juicy. Its heavy lid traps moisture, helping the meat stay moist while soaking up the flavors of the herbs and vegetables. The sturdy construction of the pot also ensures a steady simmer, allowing the flavors to blend perfectly.
My pot is similar to this Dutch oven (4-quart), but you can also use this deeper 6-quart pot or a 7-quart Dutch oven (you can add more veggies if you use such a large one).
Use the pots to make Dutch Oven Turkey Breast, Pulled Pork, or Dutch Oven Irish Stew.
Recipe ingredients
Boneless pork roast: The cut of pork you use can change the final dish a little. Pork loin is lean, stays firm when cooked, and slices nicely into clean pieces. It’s a good choice if you prefer a lighter roast. Boneless pork shoulder or Boston butt, on the other hand, is richer and more tender. These cuts have more fat, which makes the meat juicier and adds a lot of flavor. Both options are delicious, so it really depends on your preference.
- Pork tenderloin should NOT be used for this recipe, as it will overcook. If you'd like to use tenderloin, try this Dutch Oven Pork Tenderloin recipe instead. Check out this Chicken Breast in the Dutch Oven recipe, too.
Seasoning: Dijon mustard (or plain), salt, and black pepper to rub the roast. Black peppercorns, whole cloves, bay leaves, and thyme add extra flavor to the broth. Balsamic vinegar (red wine vinegar or apple cider vinegar) is used at the end and is the perfect finishing touch.
Vegetables: Onions, garlic, and carrots.
Beef broth is used to simmer the roast (or chicken broth), and cornstarch is used to thicken the gravy. Check out this Pork Neck with gravy, too.
See the recipe card for full information on ingredients and quantities.
How to make Dutch oven pork roast?
Step #1: Rub the meat with salt, pepper, and mustard. You can also use this Pork Roast Seasoning.
Step #2: Sear in the hot oil on medium-high heat on all sides.
Step #3: Add chopped onions, stir for 2 minutes, and add garlic.
Step #4: Add broth, spices, and carrots. Bring to a boil.
Step #5: Simmer on low heat for 80–90 minutes, occasionally stirring.
Step #6: Remove the meat and the carrots. Thicken the cooking liquid with cornstarch and cold water slurry.
Step #7: Rest the pork roast for 5-10 minutes, then slice it thickly and serve it with the carrots and the gravy.
How long does it take to cook a pork roast?
Cooking time will depend on the size of the roast and also on the cut of meat. The pieces I usually buy weigh about 2 lbs (1 kg) and serve 4-6 people. If you buy a larger or smaller roast, adjust the cooking time accordingly. Check a pork loin a bit sooner, as it might cook faster.
Generally, check the meat a bit earlier than you would think, as the Dutch oven’s even heat can cook the roast faster than expected. That is why using a meat thermometer (the Amazon link opens in a new tab) to check if the pork is done is a great idea; the internal temperature should reach 145°F/63°C.
Good to know!
Stir occasionally: While the pork is simmering, gently stir the sauce every 20-30 minutes to ensure the flavors meld together and nothing sticks to the bottom of the pot.
You can add some potatoes (chopped) during the last 30 minutes of simmering. They’ll absorb the flavors of the broth and add more heartiness to the dish.
Store and reheat
Storing leftovers: Let the Dutch oven pork roast cool to room temperature before storing it in airtight containers. It’s preferable to keep the pork and gravy separate. It will stay fresh in the fridge for up to 3 days.
Freezing leftovers: Freeze the meat and gravy separately for up to 3 months (we always eat the carrots before freezing; they’re not that great once thawed).
Reheating leftovers: Reheat in a covered dish in the oven at 325°F /165°C for 15–20 minutes, adding a bit more broth if necessary to keep it moist. You can also reheat on the stovetop over low heat or in short intervals in the microwave, checking every 30 seconds.
Dutch Oven Pork Roast
Equipment
- Large Dutch oven
Ingredients
- 2 lb pork roast 1 kg, Note 1
- fine sea salt and ground black pepper
- 1 ½ tablespoons Dijon mustard or plain yellow mustard
- 2 tablespoons vegetable oil
- 1 tablespoon butter
- 2 onions chopped, about 10 oz/ 300 g
- 2 garlic cloves
- 2 large carrots peeled and cut in half
- 5 black peppercorns
- 2 whole cloves minced
- 1 teaspoon thyme
- 2 bay leaves
- 2 cups beef broth 500 ml
- 2 tablespoons cornstarch
- 3-4 tablespoons cold water
- 1 teaspoon balsamic vinegar or more to taste
Instructions
- Prepare the pork: Pat the pork dry with paper towels. Season generously with salt and pepper, then rub it with mustard.2 lb pork roast / 1 kg + fine sea salt and ground black pepper + 1 ½ tablespoons Dijon mustard
- Sear: Heat oil in a Dutch oven. Brown the pork on all sides on medium-high heat, about 5 minutes per side. Add butter and chopped onions, stirring for about 2 minutes until the onions turn lightly golden. Stir in minced garlic and cook for another minute.2 tablespoons vegetable oil + 1 tablespoon butter + 2 onions + 2 garlic cloves
- Add ingredients: Push the meat slightly to the side, scrape the bottom of the pot, push the pork back into the middle of the pot, and pour in the broth. Add the peeled and halved carrots around it, peppercorns, thyme, bay leaves, and beef broth. Stir a bit to combine.2 large carrots + 5 black peppercorns + 2 whole cloves + 1 teaspoon thyme + 2 bay leaves + 2 cups beef broth / 500 ml
- Simmer pork roast: Bring to a boil, cover with a lid, reduce heat to low, and simmer for 80–90 minutes. The pork is done when its internal temperature reaches 145°F/63°C (Notes 2 and 3).
- Remove the meat and the carrots from the pot and keep them warm until you make the gravy.
- Make gravy: Whisk cornstarch with cold water in a small bowl to make a thick but pourable slurry. Gradually whisk the slurry into the pot and simmer for about 1 minute until the sauce thickens. You can thicken the gravy directly in the pot, or for a super smooth version, you can strain it into a small pot and thicken it there.2 tablespoons cornstarch + 3-4 tablespoons cold water
- Adjust the flavor with balsamic vinegar, salt, and pepper to taste.1 teaspoon balsamic vinegar + fine sea salt and ground black pepper
Notes
- Choice of meat: I’ve made this dish with pork loin, shoulder, and butt, and all turned out delicious. Pork loin is leaner, holds its shape well, and is ideal for slicing cleanly. On the other hand, the shoulder or butt has more fat, making the meat richer, softer, and incredibly tender. Don’t use pork tenderloin for making this recipe; it will be overcooked.#
- Cooking time varies depending on the size of the roast and the cut you use. The ones I typically buy weigh around 2 lbs (1 kg) and serve 4-6 people. If you choose a larger or smaller roast, adjust the cooking time as needed.
- Check doneness: It’s best to check the internal temperature with an instant-read thermometer (the Amazon affiliate link opens in a new tab) to avoid overcooking. A pork loin might be ready sooner than a shoulder or butt roast, so make sure to check.
Bella says
It was so tender. I made it a couple of weeks ago and I'll make it again this weekend.
Adina says
Wow, so happy to hear it! Thank you for the feedback.