Slow-roasted pork shoulder with root vegetables

• 910 g pork shoulder, cut into large thick slices
• 4 large Yukon Gold potatoes, peeled and cut into wedges
• 2 large carrots, peeled and sliced into thick chunks
• 45 ml olive oil
• 4 cloves garlic, smashed
• 5 ml dried thyme
• 5 ml dried rosemary
• 240 ml beef or vegetable broth
• Salt and freshly ground black pepper to taste
• Fresh microgreens or parsley for garnish

1. Preheat your oven to 325°F (165°C).
2. Season the pork shoulder slices generously on all sides with salt, pepper, thyme, and rosemary.
3. In a large oven-proof dutch oven or heavy skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the pork slices until browned on both sides, about 3-4 minutes per side. Remove pork and set aside.
4. In the same pan, add the remaining olive oil, potatoes, and carrots. Sauté for 5 minutes until the edges of the vegetables start to color.
5. Add the smashed garlic and cook for 1 minute until fragrant.
6. Place the pork slices back into the pan on top of the vegetables. Pour the broth into the bottom of the pan.
7. Cover tightly with a lid or foil and roast in the oven for 2 to 2.5 hours. Ensure the pork reaches a minimum internal temperature of 145°F (63°C), though for maximum tenderness, 195°F-205°F (90°C-96°C) is ideal for pork shoulder.
8. Remove the lid for the last 15 minutes of cooking to allow the pork and vegetables to brown further.

Serve the pork slices alongside the roasted potatoes and carrots. Drizzle with the pan juices and garnish with fresh microgreens or a sprig of rosemary. Pairs well with a crisp green salad or steamed green beans.