Sunday Pork Roast

Ingredients

Pork Roast

• 3-6 lb pork shoulder or butt roast
• 2 Tbs vegetable oil
• 2 tsp salt
• 2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika

Vegetables

• 2 lg white onions, cut into 2" chunks
• 1 lb baby carrots
• 1‌1⁄2 lbs baby red potatoes
• 2 C apple juice
• 1 sprig fresh rosemary
• Salt & Pepper, to taste

Directions

1. Heat oven to 450° F.
2. Rub oil onto pork roast. In a small bowl, stir together salt, pepper, garlic powder, onion powder, and paprika. Sprinkle seasoning mixture onto pork roast. Place fatty side up in a roasting pan or large cast iron dutch oven.
3. Roast, uncovered, for 30 to 45 minutes. Reduce the oven temperature to 350° F and continue cooking an additional 1 hour.
4. Remove roast from oven and place the onion chunks, carrots, and potatoes around the meat. Pour apple juice on vegetables. Season vegetables with salt and pepper. Place rosemary sprig on top.
5. Cook an additional 1 to 1‌1⁄2 hours, or until vegetables are tender and meat shreds easily with a fork. Season vegetables with additional salt and pepper to taste and serve hot.