1 large yellow onion, cut into large chunks

1 ½ pounds small baby Yukon potatoes

1 pound carrots, peeled, cut into 2-inch pieces

1, 3-pound pork shoulder, boneless

4 garlic cloves, peeled and left whole

1 teaspoon dry oregano leaves

1 teaspoon dry rosemary leaves

1 teaspoon dry basil leaves

1 teaspoon dry thyme leaves

1/4 cup olive oil

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 1/2 cups vegetable or chicken stock, plus more as needed

Method:

1.     Preheat oven to 300ºF.

2.     In a roasting pan, add onions, carrots, and potatoes laying in a single layer.

3.     Add pork shoulder and using a knife, score the top in shallow cross hatch slices.

To prepare the garlic herb mixture:

4.     In a food processor, add garlic, oregano, rosemary, basil, thyme, olive oil and salt and pepper. Process until garlic is finely mixed, approximately 10 seconds.

5.     Pour garlic and herb mixture on top of the pork shoulder using your fingers to ensure contents seep between the slices.

6.     Add stock to cover 1 inch up the side of the roasting pan and place uncovered in the preheated 300ºF oven.

7.     Cook until pork is golden brown in color, “falling off the bone” tender, and the internal temperature registers 165º – 170ºF.

8.     Remove from oven, cover with foil and allow to rest for 15 – 20 minutes.

9.     To serve, slice and enjoy!

Kitchen Note: Feel free to sub fresh herbs for dry! Just make sure you double up on the amount of fresh herbs as dry herbs are more concentrated.