Slow-Roasted Pork Shoulder with Root Vegetables

What you'll need

• 4 lbsboneless pork shoulder
• 2 tablespoonsolive oil
• 4 clovesgarlic, minced
• 1 teaspoon eachdried thyme and rosemary
• 1.5 lbs eachcarrots and potatoes, cut into chunks
• 1 cupchicken or vegetable broth
• to taste salt and black pepper

Let's cook

1. 1Preheat the oven to 325°F (163°C).
2. 2Mix the olive oil, garlic, thyme, rosemary, salt, and pepper into a paste and rub all over the pork shoulder.
3. 3Place the pork in a large roasting pan and surround with the carrots and potatoes.
4. 4Pour the broth into the bottom of the pan.
5. 5Cover tightly with foil and roast for 2.5-3 hours, until the pork is fork-tender, removing the foil for the last 30 minutes to brown.
6. 6Let rest 10 minutes, then slice or shred and serve with the roasted vegetables.