2 Tbsp. vegetable oil
3 to 5 pound pork shoulder roast

  • Add vegetable oil to a dutch oven or baking dish
  • Rinse and dry pork roast, then toss in oil

2 tsp. salt
2 tsp. black pepper
1 tsp. garlic powder
1 tsp. dried onion
1/2 tsp. chipotle powder

  • Combine spices in a small bowl, sprinkle over roast, and rub in
  • Bake for 30 minutes at 450°F.

1 large white onion, cut into 1” chunks
1/2 pound baby carrots
1 1/2 pounds red potatoes, cut into 1” chunks
2 cups chicken broth
1 Tbsp. honey
1 tsp. rosemary

  • Add vegetables to baking dish
  • Add honey and rosemary to broth, and pour over vegetables
  • Return to oven and bake for 2-3 hours at 350°F, until internal temperature reaches 200°F.
  • Remove roast and vegetables from liquid and serve hot.

Source: https://thestayathomechef.com/sunday-pork-roast/#jump-to-recipe