Dutch oven pork roast with rice is packed with flavor! Made at on the stovetop or over a campfire, this dutch oven recipe for dinner can be pulled or sliced and cooked together in one pot.
Are you obsessed with cooking one pot dishes on the stove? We are! Even if we’re just at home, a cast iron pot is just super easy to cook in. This cast iron pork roast with rice is our latest creation. (affiliate links present)
Pork Roast Cooking Time
This is going to take about 2 hours at 350 degrees in the oven. With a Instant Pot pork roast it is just 15 minutes per pound! Both are incredible, that’s just faster. BUT sometimes you want it cooked low and slow for a few hours so it’s s tender the meat just falls apart when it’s touched.
Ours is had a small bone, if you have a shoulder that is much thicker it would just take a while longer since there is a larger bone present. Other than that I would follow the rest of the recipe as far as the sauce goes. I would leave out the rice though because it might get overdone and mushy.
from Frozen
You would need to follow the same directions here but add an additional up to an hour baked. In the case of our Instant Pot frozen pork roast there is no difference in cook time believe it or not. Which option I use depends on the amount of time I have on hand really.
Ingredients
- Dutch oven – 7 quart has been a good size for us
- 4 lb. pork roast (if larger or smaller like porketta roast, timing will vary)
- Water or broth for liquid, the latter offers more flavor
Dry Rub
- Curry powder has that boldness that you will love
- Coriander may be a new one for you but so umami
- Brown sugar gives you a sweetness
- Cinnamon believe it or not tastes amazing
- Paprika is a pop of flavor
- Garlic powder or onion powder works too
Variations
- throwing in a few garlic cloves when you add the rice would be good too
- Salt and pepper to taste at the end
- Brown rice is another optional add in mentioned below in the recipe card
- Mango chopped adds a sweetness the kids love
- For a pop of flavor like our Slow Cooker Pork Roast Onion Soup Mix, add a packet of that with everything else
If you didn’t want the sweetness you could skip the fruit and instead put in large chunks of veggies. Quarter taters and whole carrots that have been peeled and throw those babies in at the beginning.
Can you add vegetables?
You could! If you would rather add baby potatoes and large chunks of carrots I would go with those. Sliced onions would be a good option too. Choose those that are firmer and would take a few hours to get tender and not disintegrate before the meat is fork tender.
Do you cook pork roast fat side up or down in a Dutch oven?
You always want a nice thick flap to keep the meat moist. Even if you are going to remove once done it is best when cooking. When you set it into the pot place the fat on the top so when it cooks down it will “melt” down on to the rest of the protein. Whether with vegetables or as Mississippi pork roast, this will be the case.
What veg goes with pulled pork?
- Carrots in pressure cooker are fast to make and healthy
- A side of air fryer green beans gives the meal a bit of crunch
- Okra is a great choice that can be sauteed with butter
- Corn on the cob in an air fryer we love with this
Just like our Instant Pot pulled pork, this is just so incredible served on slider buns is probably one of our favorite ways to eat it. Slather a bit of extra sauce on top with a side of cole slaw and OH MY.
What temperature should a pork roast be cooked to?
The National Pork Board recommends cooking pork chops, roasts, and tenderloin to an internal temp between 145 degrees and 160 degrees which would be medium. Allow it to rest at least 3 minutes to maintain juiciness. Larger cuts continue to cook as they rest too and typically increase 10 degrees while it sits. SO, you should remove it from the heat at 150 degrees F, followed by a 10 minute rest ideally.
What to make with leftovers
I personally like to add what I have left in a recipe to bring new life to in a casserole or make a fresh pot of arborio rice to serve on top of! I have also used this chopped up into a version of our dutch oven stew with potatoes, carrots and onions in a thick gravy, so good.
Dutch Oven Pork Roast Recipe
Equipment
- 1 dutch oven
Ingredients
- 4 lb pork roast
- 3 c water
- 3 tbsp curry powder
- 2 tbsp coriander
- 2 tbsp brown sugar
- 1/2 tsp cinnamon
- 1 tbsp paprika
- 1/2 tsp garlic powder
- 1 tsp salt
- 1 c brown rice, optional
- 2 mangos, optional
Instructions
- Add olive oil to your dutch oven. Heat over medium high heat on your stove. Preheat oven to 350 degrees F.
- In a small bowl mix your curry, coriander, salt, garlic powder, cinnamon and paprika together. Rub this spice mixture all over pork roast. Place pork roast in the heated dutch oven and brown on all sides, about 4-5 minutes each.
- Add 1 c. water, cover, and put dutch oven into oven and bake for 1 hour. Remove pot and in a bowl add the rice and brown sugar in with the remaining 2 cups of water and stir. Add the diced mango if you want to add that, then pour this into the dutch oven around the pork roast.
- Cover, bake an additional 1 hour or until roast is tender and reaches 145 inside. Remove roast and allow to rest covered for 15 minutes before cutting/shredding and serving. Fluff rice with a fork and serve.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this tonight and we loved it! I wouldn’t have thought to cook the rice with the pork, but it worked and was very good. We’ll have it again.
awesome
Can this be prepared in s crockpot? If so, what is the recommended cooking time, please? Thank you.
you can search on site, slow cooker pork roast for instructions
Hi, I just put the roast in the oven. But , here’s my Big Complaint! Wht couldn’t you have wrote , at the Beginning, when when to MIX Dry Ingredients, Not to include Brown sugar? You typed Everything in , you could have just said, Add all Dry Ingrd. Except Br sugar. Short & Sweet! OR Except for Br Sugar, Add dry Ingredients and…. Well, too late for me, I wasn’t about to start to take all my spices out again, and I ended up burning the pan , which I knew I would. So, I washed it and put the roast in a cold pan instead. Let’s see what Happens??? Lol
I’m unclear here. It states exactly what to mix together for the initial rub. Once again up above it states to mix together brown sugar into a different mixture and add that in halfway thru cooking process.
Do you cover it for the first hour?
Delicious recipe, and I would have stayed longer on your site if all of the poorly-coded ads weren’t ramming my processor through the roof!!