Foul Beast Deconstructed Pork Dutch Oven Roast, Lard and Cvarci
Ingredients
Ingredients
4 or 5 lb pork roast (or more if you want more)
A small bag of Yukon Gold potatoes
5 medium carrots (or 3 large ones)
2 stalks of Celery
1 giant or 2 medium sized onions
1 whole garlic bulb
3 tsp garlic powder
2 tsp onion powder
1 tsp smoked paprika
4 tbs Vegeta
1 tsp salt
Olive Oil
Directions
Cut the pork along the fat lines (do this if you wish it cooks faster, if you don’t want to fight with it to cut it once cooked).
Marinate the meat by sprinkling 2 teaspoons of garlic, 2 tsp onion powder, 1 tsp of smoked paprika, 2 tablespoons of Vegeta, and 1 teaspoon of salt onto all sides of the meat.
Once covered in the seasoning, rub the meat down with some olive oil to seal it in, and let the meat rest for 30-45 minutes.
While marinating, cut up your vegetables as you would for making a vegetable soup base, so large pieces of carrots and onions, smaller pieces of celery, and if you’re using larger potatoes, cut them up into something that resembles roasting potatoes (larger squares of an inch or larger).
Assemble the Dutch Oven
Line the bottom of the Dutch Oven with carrots, potatoes, celery, sliced garlic bulb (or you can sprinkle individual cloves into the mix), and half your cut onions.
Lay the meat onto the vegetable bed you’ve created, and cover with more onion.
Close the lid, slide into the oven at 400 F, and don’t touch it for an hour and a half.
At the hour and a half point, slide the Dutch Oven out, open it briefly to flip the meat, and immediately close it to finish cooking.
45 minutes later, and it’s ready to serve.
Note
Make your best educated guess, and make sure your meat isn't cooking too fast when you go to flip it over. Adjust your final cooking time according to the meat.