Spice-Rubbed Pork Roast en Cocotte with Caramelized Onions
Cooking en cocotte yields tender, flavorful meat, but choosing the right cut of pork for this method proved a challenge.
Why This Recipe Works
We knew from our experience with chicken that cooking in a covered pot over low heat for an extended period of time produces wonderful results, so we decided to develop a pork roast recipe using this method. We chose a boneless pork loin roast that was about 7 to 8 inches long and 4 to 5 inches wide. We found that leaving a 1/4-inch-thick layer of fat on top of the roast is ideal; if your roast has a thicker fat cap, trim it back to be about 1/4 inch thick. As with chicken, we found that browning the pork was an essential step in developing deep flavor.