Dutch Oven Pork Roast

• Produce

  • 1 1/2 tsp Garlic powder
  • 1/2 tsp Ginger, ground
  • 1 1/2 tsp Onion powder
  • 1/2 tsp Thyme, dried

• Canned Goods

  • 2 cups Chicken stock

• Condiments

  • 2 tbsp Lemon juice
  • 2 tbsp Soy sauce

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Other

  • 3 lb Pork shoulder or butt

Found on coffeewithus3.com

Description

Directions

• Preheat oven to 325. In a dutch oven, heat olive oil on stovetop. I
• n a small bowl, mix together all dry ingredients. This is your rub for the pork roast. Rub (or pat onto) entire roast with mixture. Place in the hot olive oil. Turn to sear each side. Entire roast should be seared including ends.
• Combine chicken stock, lemon juice and soy sauce. Pour over roast. Cover and place in oven. Cook for 2 hours or until roast is tender.
• Remove roast, allow to rest for 10 minutes. Cut and serve. Enjoy.