2-3 tablespoons olive or vegetable oil
Salt and Pepper
1 3-4 lb Pork Shoulder Roast
1 medium onion, chopped
1 lb carrots, peeled and cut into 2 inch pieces
1 lb potatoes, scrubbed and cut into 2 inch pieces
2 cloves garlic, peeled and chopped
¼ fresh parsley, chopped
1 tablespoon flour
2 tablespoons apple cider vinegar
1 ½ - 2 cups chicken or vegetable broth/stock
Preheat oven to 350 degrees. On the stovetop, heat the oil in a large dutch oven over medium-high heat. Season the roast with salt and pepper and add it to the pot. Brown the meat on all sides, about 4-5 minutes per side. Remove the roast to a plate and set aside.
Add the onion, carrots, potatoes, garlic, and parsley to the pot, season with salt and pepper, and saute for 2-3 minutes. Add the flour, toss to coat the vegetables and cook for 30-60 seconds. Add the apple cider vinegar and 1 ½ cups of the broth and deglaze the pan, scraping the bottom of the pan to release any browned bits. Return the roast to the pot, nestle in down on top of the vegetables, and, if the liquid looks too low, add the remaining ½ cup of broth.
Bring the liquid to a simmer, cover the pot, and place in the oven. Roast for 1 ½ - 2 hours until the roast is cooked through (the internal temperature of the meat should be at least 145 degrees) and vegetables are fork tender.
Allow the roast to rest for 10-15 minutes before slicing. Serve with the vegetables.