Dutch Oven Maple Pork Roast

One Pot Maple Pork Roast with Sweet Potato, Onion and Apple.

5 from 2 votes

This one pot Maple Pork Roast is slow cooked in a Dutch oven all day, bringing out the natural sweetness from the sweet potatoes, apple, onion and real maple syrup! It's sure to become a winter favorite!

Prep Time20

Cook Time8

Total Time8 20

Course: Dinner

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 488kcal

Author: Meryl Downing

Equipment

Dutch oven or large pot

Ingredients

2.5 to 3.5 pound pork roast
2 Tablespoons olive oil
2 teaspoons kosher salt
15 grinds fresh black pepper
1 cup beef stock
2-3 potatoes I used a combination of 1 sweet potato and 2 smaller red potatoes, chopped in large chunks
1 small onion large dice
1-2 apples depending on size, large dice
¼ cup real maple syrup
a pinch more salt and pepper

Instructions

Preheat the oven to 300° convection bake.
Preheat a Dutch oven or large soup pot (with a lid) with olive oil on the stove top over medium high heat.
Season the pork roast with salt and pepper and sear in the hot oil until browned. Let it really get a good dark brown color, don’t move it around in the pot, just let it sear! You can pull up the edge with tongs to decide if it’s ready to flip.
When completely seared, add beef stock and cover.
Roast in the oven for 6 hours, turning with tongs once or twice during the day. You can add a bit more water or stock if you find it's drying out or burning (all ovens vary!).
After 6 hours, chop and add veggies and maple syrup with a pinch of salt and pepper to season them. Cook 1 hour and then check and stir, breaking the pork up with tongs a bit and discarding any fatty pieces.
Cook 1 final hour uncovered (total roasting time about 8 hours, but can vary by oven).
Serve with a green vegetable or salad!

Notes

Remember ovens can really vary! Check on your roast a couple times during the day and especially in those final 2 hours. If you feel like it's burning or drying out, you can add a bit more stock or water, or lower the oven temperature a bit.
Fat on the pork roast is a good thing while it braises all day. You'll want to pull out and discard any fatty pieces with tongs when you add the veggies or at the end.

Nutrition