Pork Roast

1. Preheat the oven to 325°F.
2. Pat the pork dry with paper towels. If needed, trim any excess fat on the pork, then rub the pork shoulder on all sides with the pork chop seasoning.
3. Heat 2 tablespoons olive oil in a 7 quart (or larger) oven-safe pot, or dutch oven, on the stove over high heat.
4. Add the seasoned pork shoulder and sear on all sides for 2 minutes per side. Remove the pork from the pot and set it aside.
5. Add the remaining 1 tablespoon olive oil to the pot. Add the onions and cook for 5 minutes. Pour ¼ cup beef stock into the pot and stir to deglaze the bottom of the pan, scraping up any browned bits from the bottom of the pan. Add the pork back to the pot.
6. Pour the rest of the beef stock into the pot, along with the apple juice and worcestershire sauce.
7. Add the potatoes and carrots around the pork. The vegetables do not need to be submerged in the liquid. They will steam in the dutch oven as they cook with the pork roast.
8. Bring the liquid in the pot to a boil. Top with the fresh rosemary sprigs and bay leaves.
9. Cover the pot with a lid, or a tight-fitting piece of foil, and place in the oven for 90 minutes.
10. After 90 minutes, remove the lid, add the apples and continue to cook for another 30 minutes, or until the pork reaches an internal temperature of 180°F. The internal temperature will rise 5-10 degrees as it rests.
11. Remove the pork from the oven. Use tongs to remove and discard the bay leaves and rosemary sprigs. Transfer the pork shoulder to a cutting board, loosely tent with foil and let it rest for 20 minutes before slicing and serving.

Make a gravy for the pork (optional)

1. While the pork rests, you can prepare a gravy on the stove with the pan drippings. Start by using a slotted spoon to move the vegetables from the pot to a serving platter. Cover tightly with foil to keep the vegetables warm while you’re resting the pork and preparing the gravy.
2. Pour the liquid from the pot through a fine mesh strainer and into a large bowl. Measure out a cup of the liquid, then add it to a small pot on the stove over high heat. Bring to a boil.
3. While waiting for the liquid to boil, combine 1 tablespoon cornstarch and 1 tablespoon water in a small bowl to make a cornstarch slurry.
4. Once the liquid is boiling, pour the cornstarch slurry into the pot and stir quickly to combine. Let it simmer for 1-2 minutes, then remove the pot from the stove. Serve the gravy on the side of the pork roast, or drizzled on top.