Oven Pork Roast with Intense Salty Sauce

How much do I love my cast iron skillets? A whole lot. I love how they can go straight from the stovetop to the oven!

Here’s an easy way to make an amazing roast. You can do this in the crock pot, too, if you prefer, and come home to something delicious. But I was home to keep an eye on it and didn’t get an early start on the day, so into the oven it went.

Pork Roast

Ingredients

• 3-4 lb Pork roast – mine had the bone in
• 1 1/2 large yellow onions, sliced into 1/4 inch thick rounds
• 1/2 pint chicken stock
• 1 cup applesauce or apple butter
• 1/4 cup cooking sherry or dry white wine (apple cider vinegar would sub well for GAPS Intro)
• 1/4 cup honey
• 1 1/2 tsp real salt
• 1 tsp garlic powder
• 1 tsp cumin
• 3 cloves, ground (I use a dedicated coffee grinder)
• Celtic sea salt

Directions

1. Preheat oven to 350F.
2. In small saucepan, combine applesauce, chicken stock, cooking sherry, honey, spices, and salt over medium heat.
3. Rinse roast and pat dry. Sprinkle generously with celtic sea salt on both sides, and spoon a small amount of the sauce onto it.
4. 

   All cooked up!

   Brown the salted roast over medium-high heat, on all sides. I had fat in the pan from cooking pork sausage earlier, if you don’t already have fat in the pan, use lard, tallow, or coconut oil.
5. Remove the roast from the skillet and create a layer of onions in the bottom of the skillet.
6. Place the roast on top of the layer of onions, and pour all of the sauce on top of the roast.
7. Put the skillet in the oven and bake about 1 1/2 hours or until internal temperature is over 145 F.
8. Let it rest about 10 minutes and then serve.

This post is part of Simple Lives Thursday, Freaky Friday, Monday Mania, Traditional Tuesdays, Fat Tuesday.

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