Best Fall-Apart Pork Shoulder Roast


– 3-4 pound pork shoulder roast – 3-5 potatoes, depending on size, chopped – 2-3 carrots, depending on size, chopped – olive oil – 1 1/2 cups homemade bone broth and more...

1. Drizzle the dutch oven with olive oil and preheat on medium high heat. Sear the pork shoulder for 1 minute on all sides.

2. Add all the seasoning ingredients to a small bowl and stir to combine. Remove the dutch oven from the stove and set the pork shoulder aside.

3. Add the potatoes, carrot, apple, cranberries, garlic, and bone broth to the bottom of the pot. Return the pork to the dutch oven.

4. Using the seasoning you made in your bowl, lather and massage the pork with seasoning. Make sure to cover all sides.

5. Also, drizzle some seasoning over the potatoes and veggies. Use it all up, don't be shy! Top with a rosemary sprig if you have one.

6. Cover the dutch oven with a lid and cook for 4 Hrs for a bone-in, or 5 Hrs for boneless pork shoulder. Keep that pork cookin' until 205 degrees F.

Fall-Apart Pork Shoulder Roast