3/31/15

Pork Roast

For serving a crowd or just a hungry family, this Pork Roast recipe can't be beat. I don't know where the recipe originated, but my niece Jena was the source of the recipe for me. She makes hers in a crock pot and cooks it on LOW all day, but even though her husband warned me "not to monkey with the recipe" I made mine in the oven at a low temperature in a cast iron Dutch oven. Everyone at my house loved it. I think the blend of spices in the Italian dressing and the slow cooking are what makes this roast so tasty.








Pork Roast

1 pork shoulder roast -- bone-in kind (mine was about 7.5 pounds)
Salt and pepper to taste
1 (16 ounce) bottle Italian dressing
1 (10.75 ounce) can cream of mushroom soup

Vegetables --
Small red potatoes
Baby carrots
1 large yellow onion (or small pearl onions)

Preheat oven to 280 degrees F. Place roast in a large dutch oven and season with salt and pepper as desired. In a medium bowl, combine Italian dressing and soup. Stir until well mixed. Pour dressing mixture over roast. Cover and cook for 5 - 6 hours, until meat is done and pulls away from the bone easily. Vegetables need to be added before the roast is done during the last 1 to 1 1/2 hour of cooking time.





This large coated cast iron Dutch oven is what I used to cook my roast. It turned out great this way, but I know it's also very good cooked all day on LOW in a crock pot. I cooked mine in the oven because I didn't get it started early in the morning.




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This recipe was shared with:
Full Plate Thursday
Weekend Potluck

9 comments:

  1. This roast sounds tasty, Anita. I use my oven as a slow cooker just because I prefer it. I'll need to try this recipe soon. What cut of pork did you use? Was it a pork shoulder?

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    1. Hi Kitty, I used a pork shoulder roast, these are sometimes labeled as pork butt. It was incredibly tender!

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    2. I thought maybe that you used a pork shoulder. Thanks, Anita!

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  2. My only problem with using canned soups and prepared dressings is the sodium content - but I guess you can use low sodium products. And the ease can't be beat!

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  3. Hi Dr. Margaret, Yes, those can be a big issue for some folks, and we all need to keep an eye on sodium content. Some cooks totally eliminate the use of canned soups, but I have lots of recipes that make use of them. I'm okay with using them in moderation. I have seen some Pinterest ideas for making your own cream soup mixes. That might be an option to take some of the sodium out of a recipe like this one.

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  4. We love a good pork roast as well. I do cook mine in the slow cooker, but it could easily transfer to the oven. Thanks for sharing.

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  5. I always love the smell of a pork roast in the crockpot. Since the invention of the crock pot liner, I happily make it as often as my husband will let me!

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    1. Hi Terri -- We love this roast, and I agree about how good a pork roast smells. There's nothing like coming into the house after work and smelling dinner finished in the crock pot!

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  6. Hi Anita,
    Your roast looks delicious, I can almost taste it! Thanks so much for sharing with Full Plate Thursday this week and have a great week!
    Come Back Soon!
    Miz Helen

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