Best Fall-Apart
Pork Shoulder Roast
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INGREDIENTS
– 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
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1. Drizzle the dutch oven with olive oil and preheat on medium high heat. Sear the pork shoulder for 1 minute on all sides.
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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.
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3. Add the potatoes, carrot, apple, cranberries, garlic, and bone broth to the bottom of the pot. Return the pork to the dutch oven.
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4. Using the seasoning you made in your bowl, lather and massage the pork with seasoning. Make sure to cover all sides.
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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.
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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.
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Fall-Apart
Pork Shoulder Roast