Pork Shoulder Roast

Pork Shoulder Roast

1 pork shoulder roast (3-4lb avg)

4 tablespoons butter 

4 garlic cloves, chopped

3 large potatoes, peeled and chopped

4 large carrots, peeled and chopped

Dried herbs to taste (Rosemary, thyme, sage)

Salt to taste

Pepper to taste

Water (enough to cover about 1/3 of roast)

Dutch oven 

Preheat the oven to 260 degrees F. While oven is heating, place Dutch Oven on stove and turn on medium high heat. Add butter to melt in Dutch Oven, add roast and brown all sides (about 15 minutes total). Add water to Dutch Oven and sprinkle garlic, herbs, salt, and pepper on roast. 

Add dish, with lid, to oven. Roast for 2.5 hours and then increase heat to 300 degrees F. Make sure there is enough water so that meat doesn’t dry out. Continue to cook for about 1 hour. Then, add carrots and potatoes. Cook for another hour, or until meat falls apart. Remove pork from oven and let cool. 

**If pork isn’t falling apart, continue to cook on 300 degrees F until meat is tender. 

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