Pork Roast In Dutch Oven. Place fatty side up in a roasting pan or large cast iron dutch oven. Place the roast into the dutch oven pot and let the roast sit for two minutes to brown on one side.
Sprinkle the roast with kosher salt and ground black pepper. Season the entire pork generously with salt. Place in the hot olive oil.
In A Small Bowl, Mix Together All Dry Ingredients.
Season with salt and pepper. Sprinkle seasoning mix on all sides of roast. Entire roast should be seared including ends.
Place Roast, Top (Fat) Side Down In Dutch Oven.
Cut 6 one inch slits on the top of pork roast. At the same time, you’re creating a broth as the juices mix and the water reduces. This is your rub for the pork roast.
Dry The Roasts With Paper Towels And Iberally Season With Salt And Pepper.
Bring to a boil, cover, and transfer to the oven. Place fatty side up in a roasting pan or large cast iron dutch oven. Place in the hot olive oil.
Adding A Little Water To The Dutch Oven Will Help Keep The Bottom From Burning.
Place the roast into the dutch oven pot and let the roast sit for two minutes to brown on one side. Combine chicken stock, lemon juice and soy sauce. Preheat oven to 325 f with the rack in the lower middle.
Season The Entire Pork Generously With Salt.
You will need a lot of charcoal, so make sure you add enough wood in the begining to produce good amount of charcoal. Salt and pepper all sides of. Sprinkle the bottom end with more salt and pepper.