• About
  • Recipe Index
  • FAQs
  • Contact

The Forked Spoon

Family-Friendly Recipes by Chef Jessica Randhawa

  • Recipe Index
  • Breakfast
  • Salad
  • Soups
  • Sides
  • Dinners
  • Dessert
  • Diets

Home » Recipe Index » Dinner and Main Course Recipes

The Best Dutch Oven Pork Roast (Easy One-Pot Recipe)

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight Jessica Randhawa
March 14, 2025
5 from 2 votes


Last Updated March 14, 2025 | 2 Comments

This post may contain affiliate links. Read my disclosure policy.

Jump to Recipe
Pinterest Pin for the best Dutch oven port roast recipe with four images and text overlay.
Two forks rest in a large Dutch oven filled with a perfectly cooked fork-tender pork roast surrounded by tender vegetables.

This Dutch Oven Pork Roast Recipe combines juicy, fall-apart pork and tender vegetables with a rich, flavorful garlic and herb sauce. It’s low-maintenance, ultra-comforting, and the perfect one-pot Sunday dinner that’s easy enough to make any day of the week!

You may also want to check out this recipe’s beefy relative, the classic Dutch Oven Pot Roast.

Two forks rest in a large Dutch oven filled with a perfectly cooked fork-tender pork roast surrounded by tender vegetables.

Why This Is The Best Pork Roast Recipe

If you’re looking for the ultimate Dutch oven pork roast recipe, this one checks all the boxes! It’s tender, juicy, packed with flavor, and so easy to make! Made entirely in one pot, it’s a simple, foolproof dish that starts by searing the pork to create a rich and flavorful caramelized crust. The meat, broth, and veggies are slowly cooked together, resulting in incredibly juicy, melt-in-your-mouth pork and vegetables bursting with garlic and herb-flavored cooking juices.

The best part? This is a true “set it and forget it” meal with just a few simple steps. Prep and cleanup couldn’t be easier, and it requires minimal effort to make. It’s the perfect cozy Sunday dinner, yet easy enough to make any day of the week. Plus! Leftovers taste even better the next day, and it’s very freezer-friendly. Let’s get started!

Table of Contents

  • Why This Is The Best Pork Roast Recipe
  • Best Cut of Meat for a Pork Roast Recipe
  • Why Use a Dutch Oven?
  • The Best Dutch Oven to Use for Pork Roast
  • How to Make Dutch Oven Pork Roast
  • Serving Ideas and How to Use Leftover Pork Roast
  • Your Questions, Answered

Best Cut of Meat for a Pork Roast Recipe

For this pork pot roast recipe, you’ll want to use Pork Shoulder (a.k.a. Boston shoulder, pork butt, pork shoulder roast, or Boston butt). Here’s why: Pork shoulder is hardy, tough, full of connective tissue, relatively fatty, and absolutely delicious when slowly cooked in a Dutch oven. In this recipe, we’re cooking low and slow at 300°F for 2.5 to 3 hours or until the internal temperature reaches 195-205°F as measured by a digital meat thermometer.

The cuts of pork to avoid are pork loin roast and pork tenderloin. Although they can be cooked in a Dutch oven, they’re too lean and require different oven temperatures and cooking times. Check out this juicy, flavorful baked pork tenderloin to see the difference. (Hint: the oven temperature is high, and the cooking time is low!)

Why Use a Dutch Oven?

I will use my Dutch oven over a Crock Pot or Instant Pot any day of the week. I’ve found it to be the best tool for cooking not only the best pork roast but countless other dishes. So, what makes the Dutch oven so perfect for cooking pork roasts?

Well, personal preference aside, Dutch ovens are made from cast iron, which distributes heat evenly, prevents hot spots, and keeps the heat at a stable, consistent temperature. It has thick walls that help maintain a steady low temperature, essential for breaking down the tough fibers in pork shoulder. Its tight-fitting lid traps moisture, continuously basting the meat as it cooks and preventing the roast from drying out.

The Best Dutch Oven to Use for Pork Roast

When shopping for a cast-iron Dutch oven, there are two popular options: traditional cast iron and enamel-coated cast iron. Here’s a brief overview of each:

  • Traditional: Made entirely of bare cast iron, traditional Dutch ovens require seasoning to maintain their nonstick surface and prevent rusting. They also react with acidic ingredients like tomatoes, vinegar, or wine, stripping the seasoning over time. One major benefit of bare cast iron is that it performs better at high-heat searing, which is crucial for achieving the golden crust on our pork roast. It’s the best option for searing meats before braising (and braising if acidic ingredients aren’t included), outdoor cooking, and frying.
  • Enameled: Coated with a smooth enamel layer, these Dutch ovens do not require regular seasoning, are easier to clean (you can use soap!), and are non-reactive (acidic foods are allowed). Enameled cast iron can handle high-heat searing but not ultra-high temperatures, as the enamel can crack or discolor over time. They’re better looking (I’ll admit, they photograph better) and are best for braising meats, soups, stews, baking bread, and almost everything else.

So, which one should you use to make THIS Dutch oven pork pot roast?

Based on personal use, my top two recommendations are this Lodge 6-quart Enameled Dutch Oven with Lid (currently selling for $70.59 on Amazon, but the price changes frequently) or this Pre-Seasoned Lodge 7-quart Traditional Dutch Oven with Lid (currently selling for $53.03 on Amazon). I also own them in larger sizes (the 7.5-quart and the 9-quart, respectively) for cooking larger roasts, stews, or rice dishes. You can’t go wrong with any of these.

I also own several STAUB Dutch ovens in various colors and sizes (like this 5.5-quart Cocotte) that were gifted to me a few years back. Are they beautiful? Yes. But I much prefer my Lodge Dutch ovens. The knob on the lid and the handles feel better.

That was A LOT, I know. But I hope it was helpful!

A pork shoulder sizzling in a Dutch oven, forming a golden-brown crust as it sears in olive oil.
Thinly sliced onions and minced garlic cooking in the Dutch oven, turning translucent and fragrant.
A seared pork roast nestled in broth, surrounded by chopped carrots, potatoes, celery, and fresh sprigs of rosemary and thyme.

How to Make Dutch Oven Pork Roast

Personally, I like mushy, broth-bloated veggies, but if they’re not your thing, feel free to add them in the final hour of cooking. And remember to save the leftover juices to make a delicious homemade sauce or gravy.

  • Mix the seasoning mixture in a small bowl.
  • Rub the seasoning mixture over the entire surface of the pork shoulder.
  • Sear the seasoned pork in a large Dutch oven set over high heat.
  • Sauté the sliced onions and garlic until softened.
  • Deglaze the pot, scraping up any brown bits stuck to the bottom.
  • Add the vegetables, beef broth, and fresh herbs, and return the seared pork.
  • Cover with an offset lid and slowly cook in a 300°F oven for approximately 2.5 to 3 hours.
  • Rest for 10-15 minutes before shredding or slicing.
  • Whisk in 1 tablespoon of cornstarch mixed with 2 tablespoons of water into the broth. Simmer over low heat until thickened (optional).
  • Serve and enjoy!
A large Dutch oven filled with a perfectly cooked fork-tender pork roast surrounded by tender vegetables.

Serving Ideas and How to Use Leftover Pork Roast

This Dutch oven pork roast is a hearty meal on its own, but pairing it with the right sides and creatively using leftovers can make it even better.

Some of my favorite side dishes to serve with savory pork roast include apples (after all, pork and apples were basically made for each other). So, I’ll often include a variation of this spinach and apple salad, crunchy apple slaw, sweet fried apples, or applesauce. My family also loves it when I make homemade dinner rolls or flakey buttermilk biscuits.

Use leftovers to make yummy shredded pork sandwiches, pork soup, pork tacos, and, of course, pork scrambled eggs.

Two forks holding shredded pork roast above a large cast iron Dutch oven.

Your Questions, Answered

What other veggies I can add to this Dutch oven Roast?

This recipe includes the usuals – onion, carrots, celery, and potatoes – but if you’re a veggie lover like myself, you may want to include other less common veggies like mushrooms, parsnips, Brussels sprouts, beetroot, or cabbage.

What temperature should I cook my pork roast?

For this particular cut of pork (pork shoulder), it actually does better when it’s cooked beyond its “done-by” temperature. For pork, that’s about 140-145°F but for pork shoulder/pork butt you want to let it cook to at least 190°F or up to 205°F. I suggest always using a digital meat thermometer whenever meat is on the menu.

Can I make this in the slow cooker?

Yes! Sear the pork first, then cook on low for 8 hours or high for 4-5 hours. If you have any questions, be sure to check out my full recipe for Slow Cooker Pork Shoulder, Slow Cooker Pulled Pork, or Slow Cooked Carnitas.

A white bowl is filled with tender shredded pork roast, softened carrots, and potatoes in a rich and savory garlic and herb broth.

Have any questions? Drop me a message in the comment section below! I’m happy to help. And, if you enjoy this easy one-pot dinner, please rate it with some STAR LOVIN’ so other readers know to try it too! Tag me at #theforkedspoon. I’ll be sure to share! Thank you!

RECIPE CARD

Two forks rest in a large Dutch oven filled with a perfectly cooked fork-tender pork roast surrounded by tender vegetables.

Dutch Oven Pork Roast (Easy One-Pot Recipe)

5 from 2 votes
AuthorAuthor: Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa
This Dutch Oven Pork Roast is seared to perfection, slowly cooked until perfectly tender, and infused with savory herbs and vegetables for a rich, comforting meal.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 15 minutes mins
Cook Time 3 hours hrs 30 minutes mins
Total Time 3 hours hrs 45 minutes mins
Course Dinner, Main Course, Pork, Stew
Cuisine American
Servings 6 servings
Calories 424 kcal

Equipment

  • 6-Quart Enameled Cast Iron Dutch Oven If you're cooking a larger roast, use a 7 to 8-quart Dutch Oven.

Ingredients
 
 

  • 3 pound pork shoulder (pork butt) - trimmed of extra fat
  • 2 teaspoon salt - divided
  • 1½ teaspoon black pepper - divided
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 2 tablespoon olive oil
  • 1 large onion - sliced
  • 4 cloves garlic - minced
  • 2 cups beef broth
  • 2 cups potatoes - (Yukon Gold or baby potatoes), cut into 1-inch chunks
  • 1 cup carrots - cut into 1-inch chunks
  • 3 stalks celery - cut into 1-inch chunks
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
Prevent your screen from going dark

Instructions
 

  • Preheat the oven to 300 degrees Fahrenheit and prepare the ingredients.
    All ingredients for a One-Pot Dutch Oven Pork Roast recipe are presented in individual measuring cups and ramekins.
  • Pat the pork shoulder dry with paper towels. This helps the seasoning stick to the pork, creating a crisper, more golden-brown crust.
    A paper towel patting a large hunk of pork shoulder dry.
  • In a small bowl, mix the salt (1 teaspoon), black pepper (1 teaspoon), garlic powder, onion powder, and smoked paprika.
    Small white bowl filled with salt, black pepper, smoked paprika, garlic powder, and onion powder.
  • Rub the seasoning blend evenly over the entire surface of the pork.
    A raw pork shoulder on a white plate is generously rubbed with a blend of salt, pepper, garlic powder, onion powder, and smoked paprika.
  • Heat 2 tablespoons of olive oil in a large Dutch oven over high heat. Once the oil is shimmering (that's how you know it's hot), add the pork shoulder and sear for 3-4 minutes per side until a deep golden-brown crust forms. Remove the pork from the Dutch oven and set it aside.
    A pork shoulder sizzling in a Dutch oven, forming a golden-brown crust as it sears in olive oil.
  • Reduce the heat to medium. Add the sliced onion and cook for 3-5 minutes, stirring occasionally until softened. Then, stir in the minced garlic and cook for 30 seconds until fragrant.
    Thinly sliced onions and minced garlic cooking in the Dutch oven, turning translucent and fragrant.
  • Pour in 2 cups of beef broth, scraping the bottom of the pot with a wooden spoon to lift any flavorful browned bits stuck to the bottom (this enhances the gravy). Add the carrots, potatoes, celery, and remaining salt (1 teaspoon) and black pepper (½ teaspoon).
    A seared pork roast nestled in broth, surrounded by chopped carrots, potatoes, celery, and fresh sprigs of rosemary and thyme.
  • Return the seared pork shoulder to the Dutch oven, nestling it into the broth and veggies. Gently push the fresh rosemary and thyme sprigs into the broth.
    A seared pork roast nestled in broth, surrounded by chopped carrots, potatoes, celery, and fresh sprigs of rosemary and thyme.
  • Cover with an offset lid and transfer to the oven. Slowly cook for 3 hours until it registers at least 190°F or up to 205°F and the pork is fork-tender and easily pulls apart with two forks. Halfway through cooking, spoon some juices over the pork to keep it moist. See notes for making gravy.
    A large Dutch oven filled with a perfectly cooked fork-tender pork roast surrounded by tender vegetables.
  • Remove the rosemary and thyme sprigs before serving. Slice or shred the pork and serve it with the tender vegetables and broth as a natural gravy.

Jessica’s Notes

Best cut of Pork: Pork Shoulder or Pork Butt. Avoid using pork loin roast or pork tenderloin.
Dutch oven favs for this recipe: this Lodge 6-quart Enameled Dutch Oven with Lid or this Pre-Seasoned Lodge 7-quart Traditional Dutch Oven with Lid.
For less soggy veggies, feel free to add them in the final hour of cooking. 
What temperature should I cook my pork roast?
For this particular cut of pork (pork shoulder), it actually does better when it’s cooked beyond its “done-by” temperature. For pork, that’s about 140-145°F but for pork shoulder/pork butt you want to let it cook to at least 190°F or up to 205°F. I suggest always using a digital meat thermometer whenever meat is on the menu.
For a thicker gravy, remove the pork and vegetables, then whisk in 1 tablespoon of cornstarch mixed with 2 tablespoons of water into the broth. Simmer for a few minutes until thickened. If the sauce is too thick, pour in additional broth until the desired consistency is reached. Remember to season with salt and pepper after each addition.
Storage and Reheating Tips:
  • Refrigerate leftovers in an airtight container for up to 3 days.
  • To freeze, place leftover shredded pork in a freezer-safe container or zip-top bag with (or without) the juices. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.
  • Reheating (oven): Preheat the oven to 350°F. Place the pork and vegetables in an oven-safe dish and cover with foil. Heat for 15-20 minutes, or until warmed through.
  • Reheating (microwave): Microwave at 30-second increments, until heated.

Nutritional Information

Calories: 424kcal | Carbohydrates: 20g | Protein: 55g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 136mg | Sodium: 1235mg | Potassium: 1406mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3218IU | Vitamin C: 20mg | Calcium: 61mg | Iron: 3mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

178 shares
Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

About Jessica Randhawa

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

Comments

  1. Brenda Bailey says

    May 13, 2025 at 4:21 pm

    5 stars
    My husband said it was one of the best meals I’ve made!

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      May 14, 2025 at 8:09 am

      That makes me so happy to hear! I’m so glad you both enjoyed it—thank you for taking the time to share! 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




5 from 2 votes (1 rating without comment)

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Welcome to The Forked Spoon! I’m Chef Jessica Randhawa, and for over 14 years, I’ve been crafting and sharing more than 1200 recipes, blending delicious flavors with practical kitchen tips and expert culinary advice to elevate your everyday cooking. Learn more about me→

Reader Favorites

  • Baked Buffalo Chicken Dip Cheese Pull with a tortilla chip. The Best Buffalo Chicken Dip Recipe (+ Video)

  • Acai bowl topped with fresh fruit and granola. Acai Bowl Recipe – How to Make Your Own Acai Bowl

  • Perfect, clear, beef bone broth in a large stockpot. Bone Broth Recipe (How to Make Bone Broth)

  • grilled veggie skewers up close Easy Grilled Veggie Skewers

  • Large cast iron pan filled with crispy cooked slices of Idaho potatoes and onion seasoned with garlic powder, salt, and black pepper and garnished with fresh parsley. Best Ever Fried Potatoes and Onions

  • Overhead image of a large white ceramic skillet filled with cheesy turkey pasta. Ground Turkey Pasta Recipe

Spring Recipes

  • Grilled and sliced Greek marinated chicken breasts. The Best Greek Chicken Marinade

  • grilled veggie skewers up close Easy Grilled Veggie Skewers

  • A close up of a bowl Chimichurri Chimichurri Recipe (How to Make Chimichurri Sauce)

  • Skillet filled with fully cooked mahi mahi fillets cooked in a lemon butter sauce and garnished with fresh parsley. Easy Mahi Mahi Recipe with Lemon Garlic Sauce

  • Large salad bowl filled with a variety of different fresh fruit including blackberries, ,strawberries, grapes, pineapple, kiwi, and watermelon. Easy Fruit Salad Recipe

  • Three iced watermelon margaritas in rocks glasses garnished with fresh lime wheels and sliced watermelon. Watermelon Margarita Recipe (3-Ingredients)

Logo of The Forked Spoon by Jessica Randhawa
The Forked Spoon has been featured on Yahoo, CountryLiving, MSN, Cosmopolitan, USA Today, and Parade with logos shown of News Media Companies
  • About
  • Recipes
  • Contact
  • Disclosure & Policies
  • Accessibility Statement

© 2011 - 2025 The Forked Spoon® LLC

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.