Feb 012019

Dutch Oven Italian Pork Dinner


8 Servings

Prep Time

25 Minutes

Roast Time

2hr 20 Min


325 Degree


  • 2 Tbsp. fennel seeds – crushed
  • 2 Tbsp dried parsley, crushed
  • 4 tsp. dried Italian seasoning, crushed
  • 1 1/2 tsp garlic salt
  • 1 tsp black pepper
  • 3 lb boneless pork shoulder roast
  • 2 tsp olive oil
  • 3/4 cup water
  • 2 lb small potato peeled
  • 6 carrots, peeled and quartered
  • 2 fennel bulbs, trimmed and cut into wedges


  • Preheat oven to 325. In a small bowl combine first five ingredients.
  • Untie meat and trim fat. Sprinkle with seasoning mix; rub in with your fingers and retie meat.
  • In 6qt dutch oven heat oil over medium heat. Add meat and cook until browned on all sides. Drain off fat.
  • Pour water over meat; transfer to oven. Roast uncovered 1 1/2 hours.
  • Arrange veggies around meat. Roast uncovered 50-60 minutes more until meat and veggies are tender. Add additional water if needed.
  • Transfer meat to platter. Cover with foil and let stand 15 minutes before slicing.
  • With a slotted spoon, transfer veggies to serving bowl to keep warm. Skim fat from pan juice. Serve meat and veggies with pan juice.

Makes 8 servings (3 oz meat, 1 cup veggies)

353 cal, 11g fat (4g sat fat); 102 mg chol; 374 mg sodium; 28 g carb;7g fiber; 6g sugars; 35 g protein

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