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Dutch Oven Ranch Pork Tips

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Ingredients Method Notes

Ingredients
  

  • 1-2 pounds pork butt roast (cut in medium chunks)
  • 2 tbsp vegetable oil
  • 2 cloves garlic (chopped)
  • 1/2 onion (chopped)
  • 1 packet Ranch dressing seasoning
  • 1/2 cup flour
  • 1/2 cup Ranch salad dressing
  • 3 cups water divided
  • 1 tbsp dried Italian herbs
  • sprinkle of salt & pepper
  • chopped celery leaves(or scallions as garnish)

Method
 

  1. Preheat the oven to 355°. In a measuring cup, mix together 2 cups of water with sprinkle of salt & pepper and dried Italian herbs. Save 1 cup of water aside.
  2. Season the pork chunks with salt & pepper then coat and stir with flour.
  3. Heat up oil in the Dutch Oven. Saute garlic and onions for a minute or 2.
  4. Add the seasoned pork tips into the pot to brown slightly. About 5-8 minutes.
  5. Add the powdered Ranch seasoning.
  6. Then the Ranch salad dressing.
  7. Add the water and dried herbs mixture.
  8. And the remaining 1 cup of water.
  9. Stir everything together. Cover the pot. Stick it in the preheated oven to cook for 3 hours.
  10. After 3 hours of cooking, carefully take out the Dutch Oven pot out of the oven. Use oven gloves/mitts.
  11. Stir the Pork Tips and gravy together before transferring into a bowl to serve.

Notes

CROCK-POT METHOD: Do step 1 except preheating the oven. Proceed to step 2 then step 3 but use a pan or a cast iron skillet. Do not sautee the onions and garlic, just brown the pork tips for 5-8 minutes. Transfer the whole thing into your crock-pot.  Do steps 5, 6, and 7. DO NOT add the remaining 1 cup of water. Add the onions and garlic on top. Cover your crock-pot and set it to LOW or HIGH depending on what time you are cooking. LOW if you start at 9 or 10am. HIGH if you start at 11am.