Roasted Pork

1.Place the pork shoulder in a large resealable plastic bag.

Marinate the Pork Shoulder In a small bowl, mix together the minced garlic, soy sauce, honey, Worcestershire sauce, Dijon mustard, paprika, dried thyme, dried rosemary, salt, and black pepper. Pour the marinade over the pork shoulder in the plastic bag.

3.Seal the bag and refrigerate for at least 4 hours or overnight.

4.Preheat the oven to 350°F (175°C).

Prepare the Roasting Vegetables Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Add the sliced onion, chopped carrots, and chopped celery. Cook until vegetables are slightly softened, about 5 minutes.

Roast the Pork Shoulder Remove the pork shoulder from the marinade, allowing any excess marinade to drip off. Place the pork shoulder on top of the vegetables in the pot.

7.Pour the chicken broth into the pot. Cover the pot with a lid or foil.

8.Transfer the pot to the preheated oven and roast for 3 hours, or until the pork is tender and easily shreds with a fork.

9.Once the pork is cooked, remove it from the pot and let it rest for 10 minutes before shredding it with two forks.

10.Serve the shredded roasted pork with the cooked vegetables and juices from the pot.