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There are a lot of ingredients in this spruced-up comfort-food dish, but trust us, it's worth the effort for a weekend treat. The recipe from Michael Watz of Chicago was a finalist in our recipe contest.

Source: Midwest Living


Recipe Summary

30 mins
2 hrs
1 hr 45 mins
15 mins
4 hrs 30 mins


Ingredient Checklist


Instructions Checklist
  • Trim fat from roast. In a small bowl, combine onion powder, garlic powder, smoked paprika and 1/4 teaspoon black pepper. Rub mixture over roast. Place roast in a shallow dish. Cover and chill at least 2 hours.

  • In a 4-quart Dutch oven, brown roast on all sides in hot oil over medium heat.

  • Remove the roast from the Dutch oven. Add onion and garlic. Cook and stir 30 seconds or until fragrant but not brown.

  • Add 2 cups chicken broth, 1 cup milk, and the orange juice to the Dutch oven, scraping any browned bits up from the bottom. Add the remaining 1/2 teaspoon black pepper, the thyme and cumin. Bring to boiling. Return pork roast to the Dutch oven.

  • Carefully cover the pot tightly with foil and a tightly fitting lid. Roast in a 325° oven for 1 3/4 to 2 1/4-hours or until the pork roast is fork tender, adding chicken broth if needed to keep the roast half-submerged. Transfer roast to a shallow dish; keep warm.

  • Skim fat from cooking juices. Place the Dutch oven onto the stove top. Bring juices to a boil. Reduce heat and simmer, uncovered, 15 to 20 minutes or until reduced by nearly half. (Meanwhile, make the Cheesy Grits.)

  • To serve, shred pork into large pieces with two forks. Moisten the pork with some of the pan sauce. Serve pork over Cheesy Grits, garnished with sage leaves; pass the extra sauce.

Nutrition Facts

634 calories; fat 30g; cholesterol 125mg; saturated fat 14g; carbohydrates 46g; mono fat 9g; poly fat 5g; insoluble fiber 3g; sugars 10g; protein 43g; vitamin a 912.5IU; vitamin c 20.8mg; thiamin 0.7mg; riboflavin 1mg; niacin equivalents 9mg; vitamin b6 0.7mg; folate 94.2mcg; vitamin b12 1.9mcg; sodium 1070mg; potassium 1018mg; calcium 461mg; iron 4.1mg.