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Worth1 · September 1, 2019

Brown the pork roast in a cast iron dutch oven rubbed with salt and black pepper fresh ground always.
Make sure dutch oven is completely warmed up.
Preheat main oven to 200F.
Place dutch oven in the main oven and walk away for several hours.
I personally went to bed.
Don't add water.
After you get back and the roast is done remove all the drippings.
Take a plastic soda bottle and put a hole in the lid.
Use a funnel and put the drippings in the bottle.
Put lid on and turn upside down.
This will allow the fat to go to the top and the juices to go to the bottom.
Squeeze the juice out and leave the fat in.
Take the fat and yum yums and put in a cast iron skillet and heat up to remove any left over water or juice.
You have made a throwaway fat separator.
Put fresh sprigs of rosemary and some fresh bay leaves in the warming pork fat to draw out the oils in them.
Put in fresh ground black pepper too.
This will take awhile dont rush it because you dont want to overheat it.
This will ruin the delicate oils and aromatics from the herbs.
Remember that roast, 'dont worry with it just let it cool off in the big 12 inch dutch oven on top of the stove.
We aren't done with it yet and there is a reason for letting it cool off.

The juices we removed will go in yet another dutch oven.
Mine are in a 10 inch 5 quart one.
It is in the oven with lid on at around 275 to 300F heating up and it still has some wonderful pork fat in it.
what I will put in there in stages is onion carrot celery poblano peppers and potatoes.
I chose poblano because I like them and they are cheap here.
Not necessarily in that order.
Peppers will always be last right after the potatoes are about half done.
Here is the order.
Carrot.
Celery.
Onion.
Potatoes; Russet with skins on.
Peppers.
I have some leftover broccoli so I will toss it in too.

Spice and herbs as you wish.
But aromatics like thyme and so on should go in later not in the beginning.
Maybe about half way in.

Once the pork fat is ready we will make a roux.
I had to add a cube of homemade lard for mine.

So I have three cast iron containers going at the same time.

September 1, 2019	#9
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Dutch Oven Pork Roast. Brown the pork roast in a cast iron dutch oven rubbed with salt and black pepper fresh ground always. Make sure dutch oven is completely warmed up. Preheat main oven to 200F. Place dutch oven in the main oven and walk away for several hours. I personally went to bed. Don't add water. After you get back and the roast is done remove all the drippings. Take a plastic soda bottle and put a hole in the lid. Use a funnel and put the drippings in the bottle. Put lid on and turn upside down. This will allow the fat to go to the top and the juices to go to the bottom. Squeeze the juice out and leave the fat in. Take the fat and yum yums and put in a cast iron skillet and heat up to remove any left over water or juice. You have made a throwaway fat separator. Put fresh sprigs of rosemary and some fresh bay leaves in the warming pork fat to draw out the oils in them. Put in fresh ground black pepper too. This will take awhile dont rush it because you dont want to overheat it. This will ruin the delicate oils and aromatics from the herbs. Remember that roast, 'dont worry with it just let it cool off in the big 12 inch dutch oven on top of the stove. We aren't done with it yet and there is a reason for letting it cool off. The juices we removed will go in yet another dutch oven. Mine are in a 10 inch 5 quart one. It is in the oven with lid on at around 275 to 300F heating up and it still has some wonderful pork fat in it. what I will put in there in stages is onion carrot celery poblano peppers and potatoes. I chose poblano because I like them and they are cheap here. Not necessarily in that order. Peppers will always be last right after the potatoes are about half done. Here is the order. Carrot. Celery. Onion. Potatoes; Russet with skins on. Peppers. I have some leftover broccoli so I will toss it in too. Spice and herbs as you wish. But aromatics like thyme and so on should go in later not in the beginning. Maybe about half way in. Once the pork fat is ready we will make a roux. I had to add a cube of homemade lard for mine. So I have three cast iron containers going at the same time.