Ingredients

• 4-5 lbs pork shoulder (bone-in or boneless)
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh sage, chopped
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1 large onion, roughly chopped
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 1 cup chicken or vegetable broth

Instructions

1. Prepare the Herb Rub

In a small bowl, combine minced garlic, rosemary, thyme, sage, salt, black pepper, and smoked paprika. Stir in 2 tablespoons of olive oil to form a paste.

2. Season the Pork

Pat the pork shoulder dry with paper towels. Rub the herb mixture evenly all over the pork, ensuring it’s well coated. Let it sit at room temperature for 30 minutes to absorb the flavors.

3. Preheat the Oven

Preheat your oven to 325°F (165°C). While the oven heats, place chopped onion, carrots, and celery in a roasting pan to form a bed for the pork.

4. Roast the Pork

Place the seasoned pork shoulder on top of the vegetables in the roasting pan. Drizzle with the remaining olive oil. Pour the broth into the pan. Cover tightly with aluminum foil or a lid.

Roast for 3 to 3.5 hours or until the pork is fork-tender. Remove the foil in the last 30 minutes to allow the top to brown.

5. Rest and Serve

Transfer the pork to a cutting board and let it rest for 15 minutes. Slice or shred the meat as desired. Serve with the roasted vegetables and pan juices.

Optional:

Strain the pan juices and reduce them in a saucepan for a richer gravy.