Preheat oven to 500 Degrees while doing
n 6 quart or larger dutch oven with enough water to cover
Brown roast in butter in Dutch oven; remove meat from Dutch oven.
Saute celery,
rom the roast.
Add the oil to a dutch oven and sear
the roast. Heat 2 tablespoons oil in a Dutch oven over medium
>Melt lard in the dutch oven or very heavy bottomed
nd adjust oven rack to middle position.
Thoroughly pat roast dry
Heat oven to 400 degrees.
Wash roast under faucet, dry with paper
elt lard in cast iron dutch oven, or very heavy bottomed pot
Pour dressing over roast in a shallow dish.
Coat roast with flour.
Heat shortening and brown roast on all sides.
Place roast in Dutch oven or electric slow cooker. Sprinkle flour in hot shortening and stir.
Brown for 2 minutes. Add water to thin gravy.
Pour over roast.
Douse roast with onion soup mix.
Cover tightly and simmer or bake at low heat (250\u00b0) until tender, about 1 1/2 hours per pound of roast.
Roast cooks best at low temperature.
Brown roast on all sides in hot oil in a large Dutch oven; remove
n the top of the roast and insert slice of garlic
Preheat oven to 350 degrees F (175
inew and excess fat from roast. Rub meat with several of
Preheat oven to 250 degrees F (120 degrees C).
Place rice into the bottom of a Dutch oven; add water, tomatoes, onion, green chile peppers, ancho chile peppers, chicken bouillon, oregano, and cloves. Place roast on top of the rice mixture; season with salt and pepper. Pour salsa verde over roast. Cover Dutch oven.
Bake in the preheated oven for 6 hours.
Discard pork bones and ancho chile peppers. Shred pork and return to Dutch oven; stir. Transfer pork mixture to a serving plate using a slotted spoon, draining well.
Trim all visible fat from meat.
Coat a Dutch oven with vegetable cooking spray; place over medium heat until hot.
Place roast in Dutch oven and brown on all sides.
Sprinkle with salt and pepper.
Combine next 7 ingredients.
Pour over roast.
Add onion and bay leaf.
Cover and simmer 2 1/2 to 3 hours or until roast is tender.
Add mushrooms.
Cook until mushrooms are thoroughly heated.
Discard bay leaf.
Remove roast from cooking liquid.
Skim fat from liquid.
Yields 12 servings.
Heat oil in heavy Dutch oven until hot.
Add roast and brown quickly on all sides.
Remove pan from heat; remove roast from pan and drain oil off.
Rub roast all over with dried sage (3 to 4 tablespoons) and salt and pepper.
Return roast to Dutch oven and pour 1 can of consomme in pan.
Roast in oven (350\u00b0) for 1 hour and 30 minutes (covered).
During last half hour, add 1 can of dry (or sweet) vermouth and mushrooms, sliced thickly.
Roast until done; enjoy!
Preheat oven to 325 F with the
Place roast in dutch oven.
Mix soup mix with