Slow Roasted Pork Roast

Ingredients

• 1 Outwest Farms pork Boston butt roast (3–4 lbs)

• 2 tbsp olive oil

• 4 cloves garlic, minced

• 1 tbsp fresh rosemary, chopped (or 1 tsp dried)

• 1 tbsp fresh thyme, chopped (or 1 tsp dried)

• 1 tbsp kosher salt

• 1 tsp black pepper

• 1 cup chicken or pork broth

• 1 onion, quartered

• 2 carrots, cut into chunks

• 2 potatoes, cut into chunks

Instructions

1. Preheat oven to 300°F.

2. Season roast: Mix olive oil, garlic, rosemary, thyme, salt, and pepper. Rub this all over the pork.

3. Sear: Heat a large Dutch oven or oven-safe pot. Sear roast on all sides until golden brown (about 4–5 minutes per side).

4. Add veggies & broth: Toss in onion, carrots, and potatoes around the pork. Pour in broth.

5. Roast low & slow: Cover and cook in oven for 3–4 hours, until pork is fork-tender.

6. Rest & serve: Let rest 10 minutes before slicing. Serve with roasted veggies and pan juices.