Roast Pork Dip Recipe (2024)

This is a very flavorful variation on pulled pork! It makes a huge amount, but it all got eaten! The herbs, celery and white wine gave the dish great depth. The next time I used a boneless pork sirloin roast 4 lb.) and cooked it in a slow cooker on high for 6 hours -- even better, not as much fat to separate from the sauce.

This is a great jumping off recipe. I used the slow cooker and followed the recipe for ingredients. The pork butt was around 4# and finished in approx. 4.5 hours. Easily pulled apart using forks. I add my homemade bbq sauce and served over whole wheat buns. Plenty of leftovers and froze balance. I strained the veggies and chilled the cooking liquid,scooped off fat and will use for a soup.

MC- I’m no professional but I love to pressure cook!1. pat roast dry, insert garlic, salt and pepper meat then brown on both sides with a bit of oil in a classic pressure cooker pot, or cast iron Dutch oven/pan if you don’t have an iron Dutch. Set aside.2. Add a bit more oil to the pot. Add onions and cook until soft. Add spices and other veggies, cook until spices fragrant. 3. Add liquids and pork back; bring to high pressure then cook 25min (4lb roast). Nat release 15 min then quick

Great flavorful pork. It may have been my butt, but after cooking in a 12 inch cast iron skillet, I had nothing like 4 cups of drippings left. Although I intended to make the sauce, just serving the flavor bomb cooked vegetables with the meat and crusty bread on the side, was very satisfying. I believe discarding them to be a terrible waste. I would like to see this recipe converted for cooking in an Instant Pot to short cut this hours long process and hopefully get similar results.

So easy and delicious! Used a 7 lb pork shoulder and a Dutch oven. After braising, I let it cool for a day-ish and skimmed the solidified fat easily. Made sandwiches with garlicky broccoli rabe and some melted fontina. Could have taken a bath in that jus tbh.

Flavorful Juicy and TenderMade in pressure cooker. Meal 1 over mashed potatoes, Meal 2 in street tacos with cabbage slaw, Meal 3 as intended in crusty rolls.Very flavorful and versatile dish.

I used a roasting pan, should have used a Dutch oven. Only ended up with a one and a half cups of liquid.

So easy and delicious! Used a 7 lb pork shoulder and a Dutch oven. After braising, I let it cool for a day-ish and skimmed the solidified fat easily. Made sandwiches with garlicky broccoli rabe and some melted fontina. Could have taken a bath in that jus tbh.

This made a truly delicious meal. Don't skip the fried onions. They are easy to make and add to the sandwich. One tip--don't make this in a pyrex pan (this may be obvious for some). I added room temperature liquid to the pan after the initial 30 min roasting and I had a glass explosion. I was able to save the roast but a total PITA to clean up.

Tomato allergyMade it as written sans tomatoes. Very tasty. Love the garlic. Next time I may wrap in plastic wrap for a day or two after step 1.

I made this and the flavor leaps out of the meat, gravy and veggies. Don’t discard veggies they are an awesome side dish. I also didn’t fave 4 cups of liquid so added a bit more chicken broth. Would definitely make again. I think this should be cooked covered

Read all reviews, not just “helpful “.

MC- I’m no professional but I love to pressure cook!1. pat roast dry, insert garlic, salt and pepper meat then brown on both sides with a bit of oil in a classic pressure cooker pot, or cast iron Dutch oven/pan if you don’t have an iron Dutch. Set aside.2. Add a bit more oil to the pot. Add onions and cook until soft. Add spices and other veggies, cook until spices fragrant. 3. Add liquids and pork back; bring to high pressure then cook 25min (4lb roast). Nat release 15 min then quick

Great flavorful pork. It may have been my butt, but after cooking in a 12 inch cast iron skillet, I had nothing like 4 cups of drippings left. Although I intended to make the sauce, just serving the flavor bomb cooked vegetables with the meat and crusty bread on the side, was very satisfying. I believe discarding them to be a terrible waste. I would like to see this recipe converted for cooking in an Instant Pot to short cut this hours long process and hopefully get similar results.

So GOOD. Gravy was the BEST. I used the stock and wine called for even though the fresh picnic I used was 10lbs. Peeled fat back and inserted the garlic cloves, sprinkled with S&P and dried thyme. Laid the fat cap back on and roasted at 300 until falling off the bone, about 6 hours. Instead of diced tomatoes I used about 3 TLB of tomato paste I had in the freezer. Used the veg called for. Lends itself well to pantry cooking.

Really good! You can’t overdo the garlic. Do take the time to make the dipping sauce. It makes this dish special. Gave it 5 stars!I used a cast iron pot deep enough to hold everything. You con’t go wrong using cast iron!

Excellent! Thank you as it is so good as written!

This is a fantastic. This will be my go-to pork butt recipe. I skipped the bread and made some brown rice to sop up all the delicious sauce. That being said, when it first came out of the oven I sampled it; you could skip the sauce step (reserve it for soup or a gravy side for another day) and top it with some slaw or hot sauce and it would be just as tasty.

This is a great jumping off recipe. I used the slow cooker and followed the recipe for ingredients. The pork butt was around 4# and finished in approx. 4.5 hours. Easily pulled apart using forks. I add my homemade bbq sauce and served over whole wheat buns. Plenty of leftovers and froze balance. I strained the veggies and chilled the cooking liquid,scooped off fat and will use for a soup.

This is a very flavorful variation on pulled pork! It makes a huge amount, but it all got eaten! The herbs, celery and white wine gave the dish great depth. The next time I used a boneless pork sirloin roast 4 lb.) and cooked it in a slow cooker on high for 6 hours -- even better, not as much fat to separate from the sauce.