I’ve never had great success with cooking the pastured pork leg roasts that come in my monthly CSA box. In fact, there’s a big pile of ‘em in my freezer because I’d almost given up on them; I hate ending up with dry, stringy meat.

A few days ago, I got two more pork leg roasts, so I knew it was time to find a way to cook them properly. As I was perusing my advance copy of Tammy Credicott’s The Healthy Gluten-Free Life, I came across her simple recipe for Dutch Oven Pork Roast.

I followed the recipe to the T and the resulting meat was moist, tender, and yummerific. The easy-peasy sauce is a perfect blend of tangy, sweet, and savory. I can’t wait to cook off the rest of the leg roasts in my freezer using this method. Thanks, Tammy!

Ingredients (Serves 4-6)

5 lb of pastured pork leg roasts (I used two 2.5 lb roasts)

Kosher salt

Freshly ground black pepper

2 tablespoons coconut oil

1 organic yellow onion, roughly chopped

3 garlic cloves, peeled

3 tablespoons extra virgin olive oil

3 tablespoons raw apple cider vinegar

3 tablespoons raw organic honey

1 teaspoon dried oregano

1 teaspoon chili powder

1 teaspoon dried rosemary

2 teaspoons granulated onion

1 teaspoon ground cumin

1 tablespoon Kosher salt

3 cups of water

Preheat oven to 325 F with the rack in the lower middle.

Dry the roasts with paper towels and iberally season with salt and pepper.

Heat the coconut oil in a large Dutch oven over medium high heat.

Sear the roasts and brown on all sides.

Take your time browning each roast to make sure they get a nice and toasty.

While the pork is browning, add the onion, garlic, extra virgin olive oil, apple cider vinegar, honey, oregano, chili powder, rosemary, granulated onion, cumin, salt, and some freshly ground black pepper into a food processor.

Pulse until blended.

When the pork has finished browning, tuck both of them back into the Dutch oven and remove the pot from the heat.

Add the sauce to pot…

…and add the water.

Cover the pot…

…and pop it in the oven for 2.5-3 hours or until the pork is fork tender.

Shred with two forks and dig in.