My hubby got a new Dutch oven for Christmas and I have been just dying to check it out, so I decided to give it a shot with this recipe for Balsamic pork. I am not used to cooking in Dutch ovens a whole lot, as we usually take them on our camping trips and my hubby does the cooking then, but I’ve heard they are great for slow-cooking meats. Thankfully, it turned out to be really easy and the meat came out juicy and flavorful!
4 lb. boneless pork roast (shoulder or butt, whatever is on sale I used two separate 2 lb. pork shoulders)
4 tbsp Olive Oil
2 tsp. Italian seasoning
2 tsp. salt
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. pepper
1 can cold beer
4 tbsp. balsamic vinegar
1/2 cup brown sugar
- Heat the oil in the Dutch oven over medium – high heat until it begins to ripple.
2. Add the pork and brown on all sides.
3. In a large bowl, whisk together the beer, salt, pepper, onion powder, garlic powder, Italian seasoning, brown sugar, and balsamic vinegar then pour over the pork.
4. Cover the Dutch oven and bake at 300 degrees for about 3 hours, until pork is cooked through and shreds easily.
That’s it. This made my house smell so delicous when it was cooking. The first night we ate it with green beans and mashed potatoes, and the second night we had enough leftovers for pork sandwiches. Thanks for stopping by. Check out more recipes here: