Pork butt dutch oven recipes

Roasting Pork

Roasting Pork

In a large heavy-bottomed pot or Dutchoven, melt the butter and olive oil over medium heat. Moist Heat is used on cuts that are less tender, such as a shoulder or boneless Boston butt roast
Pork Cassoulet

Pork Cassoulet

-After the cassoulet has simmered for one hour on low, add the butter. -Add the bay leaves and the herbs de provence
Roasted Pork

Roasted Pork

Stir in ⅓ of the Butter/Sour Cream mixture until blended and smooth, add another ⅓ and stir to blend again
Roast Pork - Cuban Style

Roast Pork - Cuban Style

In all, it's a killer citrus and garlic combination that makes slow-cooked porkbutt (or shoulder) sweet, caramelized, fragrant and fall-off-the-bone tender
Pork Pileau

Pork Pileau

Brown all meats in a Dutchoven (or if you have a slow cooker that browns,use it. 1 lb boston butt, shredded. 1 lb pork neck bones
Pork Stew

Pork Stew

In a large Dutchoven pan, put the butter and the cubed pork. When pork is done, add the vegetables. Cook until all the pork is browned, about 30 minutes. 6 boneless pork chops, cubed. 3 tablespoons butter
Trieste Pork Stew

Trieste Pork Stew

Serve immediately with buttered hot pasta. In a DutchOven, heat the oil over medium heat. Season the pork with salt and pepper and add to the oil and sear on all sides, working in batches if necessary
Breaded Pork Chops with Gravy

Breaded Pork Chops with Gravy

On medium- high heat, in a dutchoven or similar dimension pan, add oil, butter and stir till butter is melted
Pork Carnitas

Pork Carnitas

Brown the meat in a small amount of oil (I use coconut oil) in a large dutchoven. Today we're talking about some seriously amazingly delicious pork
Braised Pork Chops With Sauerkraut

Braised Pork Chops With Sauerkraut

Melt the butter or lard in a skillet and quickly brown the pork chops on both sides. Arrange the bacon in the bottom of a large dutchoven or braising pan
Braised Pork Chops With Onions and Rosemary

Braised Pork Chops With Onions and Rosemary

Preheat oven to 350°. Melt butter in a heavy Dutchoven or large oven proof frying pan over moderately high heat and brown chops well on both sides, about 8-10 minutes. 4 pork loin chops, cut 1 inch thick. 1 tablespoon butter
Pork and Sauerkraut a La Budapest

Pork and Sauerkraut a La Budapest

Melt the butter in a Dutchoven over med-low heat. Add the pork and slowly brown all sides of the meat, stirring continuously