Ingredients:
3-5 lb. boneless pork butt or pork shoulder
2 tbsp. vegetable oil
2 tsp. salt
2 tsp. black pepper
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. paprika
2 large white onions, cut into 1-2 inch chunks
1 lb. baby carrots
1 ½ lb. red baby potatoes
2 cups apple juice
1 sprig rosemary
Equipment:
roasting pan or large cast iron Dutch oven
small bowl
Instructions:
1. Preheat oven to 450 degrees.
2. Rub a 3 to 5 pounds boneless pork butt roast with 2 tablespoons vegetable oil.
3. In a small bowl, stir together 2 teaspoons salt, 2 teaspoons black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon paprika.
4. Sprinkle seasoning mixture onto pork roast.
5. Place fatty side up in roasting pan or large cast iron Dutch oven.
6. Roast, UNCOVERED, in the 450 degree oven for 30 to 45 minutes.
7. REDUCE the oven temperature to 350 degrees and continue cooking an additional 1 hour.
8. Remove roast from oven and place onion chunks, carrots, and potatoes around the meat.
9. Pour 2 cups apple juice over vegetables.
10. Place 1 sprig fresh rosemary on top.
11. Cook, UNCOVERED, an additional 1 to 1 1/2 hours or until vegetables are tender and meat shreds easily with a fork.
12. Season vegetables with additional salt and pepper to taste and serve hot.
© 2021, Kenneth Koziol. All rights reserved.