... but almost as simple and just as delicious.
Brown your pork roast on the outside (although it isn’t
necessary to lock in moisture, it makes it mmmm… good)
Cut up Vegetables & Seasonings: Our preference is
carrots, potatoes, mushrooms, onions, garlic and celery. We also put half a
package of Lipton soup mix over all of it.
Cover roast with veggies, seasonings and enough water so
there is an inch to an inch and a half in the pan. We like to bake it in the
Dutch oven.
Cover and bake at 450 for 45 minutes. Turn the heat down to 300 and
bake for another 3.5 hours until it’s 205-210 degrees on the inside (baking
time may be longer depending on the size of the roast). This is ‘over cooking’
it which allows the… well, you may not want to know but it will make it fall
apart tender.
Key to tenderness: Do not cut in to the meat until it has
been sitting out of the oven for at least 10 minutes, if you do, the moisture
will seep out creating a less tender roast.
Enjoy!
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