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Dutch Ovens Pork

Temp for a 7hr dutch oven pork roast


Home Cooking 51

Temp for a 7hr dutch oven pork roast

corbmonster | Jan 9, 2013 10:03 PM

Hi Chowhounds! I've been viewing your community for a while now, and I'm glad I joined. Love the web site! I got my first dutch oven (lodge cast iron), and I'm cooking for a party at my place Friday (< 2 days). And It's going to cook while I'm at work. So, about 7 hrs cook time. Is that too long for 350? Should I take it down to 300? Even lower? I'll be picking it up tomorrow. I was looking for a 7-8 pound range bone in, but I'd be willing to go as high as 9 lbs (I can't be picky: small town, not much selection). It's to feed 6 people, and to have left overs for me during the semester.

Secondary question: This is how I plan to cook, does it sound good? I'll put a rub on it and let it season over night. Rosemary, thyme, anise, fennel, garlic, salt, pepper, paprika, sage, maybe a packet of onion gravy mix. After browning veggies, and roast add white cooking wine, chicken broth, and water (two cups total liquid) to dutch oven. Or, should I not marinate, and just brown it, and add the seasonings to the broth, wine mix? Is that enough liquid, or too much? Thanks for helping the noob!

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