Slow-roasted pork is tender, flavorful, and falls apart easily with a fork. At first, cooking pork in the oven might seem challenging, but it becomes quite simple with a few essential tips.

I love this recipe because it uses simple, natural seasonings that enhance pork’s delicious, soft taste. I also love that the roasted meat comes out tender and fall-apart perfect, a texture that can be tricky to achieve. Following this guide will give you just that result.

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Perfect for Special Occasions

In our home, roast pork is always on the table during the holidays, especially at Christmas. This dish pairs beautifully with roast potatoes and sauerkraut, making it a traditional holiday staple. However, it’s also suitable for smaller gatherings or a cozy Sunday dinner. Oven-roasted pork is a simple yet festive option that works for any occasion.

Seasoning the Pork

When it comes to seasoning, you have plenty of flexibility. I recommend focusing on evenly seasoning the entire pork roast, not just the top or sides.

Garlic powder and onion powder work wonderfully, or you can use fresh garlic and onion.

I sometimes make small cuts in the meat to insert garlic cloves, which results in a stronger garlic flavor. Garlic can burn if you brown the meat without a lid. In such case, I recommend placing the onions and garlic cloves at the bottom of the pan, alongside the meat, instead. 

You can also add juniper berries, apples, apple juice, or a touch of white wine for a more delicate taste. Personally, I often stick with salt and black pepper to keep the flavors simple and natural.

Crispy or Soft Pork?

In our family, opinions are split on this: I prefer tender pork, while my spouse enjoys a crispy crust. So, we alternate between both styles. If you’re using pork loin, place the fat side facing up in the hot oven to achieve a crisp top layer. A touch of butter can also help to receive a nice crust.

Let the Meat Rest

Allowing the meat to rest after roasting is essential. During cooking, the meat loses moisture, but as it cools for a couple of hours, it reabsorbs some of that moisture, making it juicier. The meat rests for around 2-4 hours. Once cooled, reheat the meat before serving.

If you want nicely sliced pieces, slice the meat after it has cooled to room temperature. At this point, it’s firmer and won’t fall apart as easily. 

Using Pan Juices

The meat juices make an excellent base for gravy! I like to add a bit of cream and flour to create a creamy sauce with a rich, brown color and wonderful flavor. You can also add these juices to mashed potatoes for extra richness.

FAQ

Can I serve the meat without letting it cool and rest? 

Yes, but it will be tougher and less juicy.

Can I overcook the meat? 

It’s better to cook it longer than shorter. Otherwise, it might not be as tender as you expect.

What should the internal temperature be for properly cooked pork? 

Use a meat thermometer to check that the internal temperature reaches at least 145°F.

Can I roast the pork in a pan without a lid? 

No, the pork will dry out.

Equipment Needed

• Dutch oven
• Meat thermometer (optional)

Ingredients

Check the recipe card at the bottom of the post for ingredient quantities and nutritional information!

• Butter
• Large piece of pork loin
• Salt
• Seasonings (e.g., onion, garlic, etc.)

Instructions

1. Season the pork evenly on all sides and place it in the dutch oven.
2. Put the pork uncovered in a preheated oven at 482°F on a high rack and roast for 15-20 minutes until the outside is brown and crispy. If you prefer not to have a crispy crust, simply skip this step.
3. Cover the pot, reduce the oven temperature to 392°F, and roast for 3 hours.
4. Allow the meat to rest and cool completely for at least 2 hours.
5. Slice the meat to your preferred thickness.
6. Place the sliced meat back in the oven at 392°F for about 15 minutes to reheat before serving.

Tips & Tricks

For an extra-crispy crust on all sides, you can briefly sear the pork in a skillet before roasting.

Don’t use aluminum foil to cover the pork roast and to replace the dutch oven.

For a smaller roast, reduce the cooking time to prevent it from burning.

Continue to Content

How to Make Moist Old-Fashioned Pork Roast in Dutch Oven

Yield: 6

Prep Time: 10 minutes

Cook Time: 3 hours

Additional Time: 2 hours

Total Time: 5 hours 10 minutes

Slow-roasted pork is tender, flavorful, and falls apart easily with a fork. At first, cooking pork in the oven might seem challenging, but it becomes quite simple with a few essential tips.

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Ingredients

• 4-4.5 pounds of pork loin
• Salt
• Preferred seasonings (optional)
• Butter (optional)

Instructions

1. Season the pork evenly on all sides and place it in the dutch oven.
2. Put the pork uncovered in a preheated oven at 482°F on a high rack and roast for 15-20 minutes until the outside is brown and crispy. If you prefer not to have a crispy crust, simply skip this step.
3. Cover the pot, reduce the oven temperature to 392°F, and roast for 3 hours.
4. Allow the meat to rest and cool completely for at least 2 hours.
5. Slice the meat to your preferred thickness.
6. Place the sliced meat back in the oven at 392°F for about 15 minutes to reheat before serving.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 307Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 126mgSodium: 182mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 40g