1 (5 pound) bone in pork shoulder roast, trimmed of excess outer fat
1 large onion, chopped
4 cloves garlic, peeled
2 cups (1 can) low sodium chicken broth
2 sprigs fresh rosemary
1 bay leaf
1 lb carrots, peeled and cut into 1-inch pieces
1 lb russet potatoes, peeled and cut into 1-inch pieces
1 tablespoon olive oil
salt and pepper
2 tablespoons cornstarch
2 tablespoons cold water
Heat oil over medium high heat in a large dutch oven until shimmering. Pat pork roast dry with paper towels and sprinkle all over with salt and pepper. Brown roast on all sides, 2-3 minutes per side, 10-12 minutes total. Remove roast to a plate. Add the chopped onion and cook, stirring frequently, until softened, about 5 minutes. Add garlic and stir until fragrant, about 30 seconds. Add 1/2 cup of the chicken broth to the pan and stir, scraping up the browned bits from the bottom of the pan. Return roast to dutch oven and add remaining chicken broth. Add water as needed so that the liquid comes halfway up the sides of the roast. Bring to a simmer. Cover, and reduce heat to low. Simmer covered for 2 hours. Add the rosemary, bay leaf, carrots, and potatoes to the pot and return to a simmer. Cover and simmer 1 more hour. Discard bay leaf and rosemary stalks, and remove roast to a cutting board; tent with foil. Remove carrots and potatoes with a slotted spoon and place on a serving platter. Whisk cornstarch into the 2 tablespoons water until smooth, then stir into the liquid remaining in the pot. Bring to a simmer, stirring constantly, until thickened slightly. Pour into a gravy server. Slice the roast into slices and arrange on serving platter, discarding the bone. Serve.
1 large onion, chopped
4 cloves garlic, peeled
2 cups (1 can) low sodium chicken broth
2 sprigs fresh rosemary
1 bay leaf
1 lb carrots, peeled and cut into 1-inch pieces
1 lb russet potatoes, peeled and cut into 1-inch pieces
1 tablespoon olive oil
salt and pepper
2 tablespoons cornstarch
2 tablespoons cold water
Heat oil over medium high heat in a large dutch oven until shimmering. Pat pork roast dry with paper towels and sprinkle all over with salt and pepper. Brown roast on all sides, 2-3 minutes per side, 10-12 minutes total. Remove roast to a plate. Add the chopped onion and cook, stirring frequently, until softened, about 5 minutes. Add garlic and stir until fragrant, about 30 seconds. Add 1/2 cup of the chicken broth to the pan and stir, scraping up the browned bits from the bottom of the pan. Return roast to dutch oven and add remaining chicken broth. Add water as needed so that the liquid comes halfway up the sides of the roast. Bring to a simmer. Cover, and reduce heat to low. Simmer covered for 2 hours. Add the rosemary, bay leaf, carrots, and potatoes to the pot and return to a simmer. Cover and simmer 1 more hour. Discard bay leaf and rosemary stalks, and remove roast to a cutting board; tent with foil. Remove carrots and potatoes with a slotted spoon and place on a serving platter. Whisk cornstarch into the 2 tablespoons water until smooth, then stir into the liquid remaining in the pot. Bring to a simmer, stirring constantly, until thickened slightly. Pour into a gravy server. Slice the roast into slices and arrange on serving platter, discarding the bone. Serve.
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