Italian Pork Roast (Dutch Oven)

Sliced pork shoulder on a cutting board.

5 from 1 vote

A tender and moist Italian Pork Roast perfect for serving over mashed potatoes or on a sandwich. Braised and served with its own au jus, this pork roast is perfect for serving on Sunday for family dinner.

Prep Time15

Cook Time3 30

Marinate and rest1 1

Total Time1 4 45

Course: Dinner, Main Course

Cuisine: American, Italian

Servings: servings

Calories: 418kcal

Author: Vincent DelGiudice

Cost: $25

Equipment

1 Large Dutch Oven
1 large cutting board
1 large saucepan
cooking twine
plastic wrap

Ingredients

8-10 lb pork shoulder
3 tablespoon olive oil
2 tablespoon salt
¼ cup fennel pollen
2 teaspoon black pepper
6 cloves garlic, minced
1 medium onion, sliced
2.5 cups chicken stock

Instructions

Use paper towels to dry off the pork shoulder. If there is a large fat cap, use a sharp knife to slice ¾ of it off.
Rub the pork shoulder with 2 tablespoon of olive oil. Season with salt, pepper, garlic, and fennel pollen until well covered. Then use cooking twine to tie off the pork shoulder in 1-inch increments. Wrap the whole pork shoulder in plastic wrap. Place in the fridge overnight or for at least 2 hours.
Preheat the oven to 325℉. Remove the pork from the fridge 30 minutes in advance. Unwrap the pork shoulder from the plastic.
In a large dutch oven over medium heat, add 1 tablespoon of olive oil. Add the onions and saute for 5 minutes or until translucent.
Place the pork shoulder in the dutch oven. Add the chicken stock and cover. Place in the oven for 3 hours or until the internal temperature reaches 180℉.
Remove the pork shoulder from the oven. Place it on a cutting board to rest for 1 hour. Keep the au jus in the pot.
Slice the pork roast. Then, in a large saucepan, add the au jus from the dutch oven to the pan over medium heat. Lay slices of the pork shoulder in the au jus for 1-2 minutes before serving.

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