GARLIC ROSEMARY ROASTED PORK SHOULDER

GARLIC ROSEMARY ROASTED PORK SHOULDER 6-8 pound bone in pork shoulder 1 tablespoon paprika 2 teaspoons kosher salt 1 teaspoon fresh ground pepper 5 large carrots (peeled cut into large chunks) 3 pounds red potatoes (cut in half or quartered) 1 large onion cut into chunks 6 cloves garlic minced 2 teaspoon fresh rosemary chopped olive oil Fresh chopped parsley for garnish FOR THE GRAVY 3 tablespoons flour 3 cups chicken stock salt and pepper to taste Preheat oven to 300 degrees Season pork with paprika, salt, and pepper. Drizzle 1 tablespoon olive oil over roast and gently pat 1/2 of the minced garlic and 1 teaspoon rosemary on the roast. Place pork in roasting pan fat side up in the middle oven rack and roast for 2 hours. While pork is roasting, put potatoes, carrots, onions, the rest of the garlic, rosemary add salt and pepper to taste in a bowl drizzle with olive oil and give it a good toss. Remove roast from oven and add veggies to the roasting pan. Return to oven and roast 3-4 more hours. Or until 185-190 degrees Remove roast and veggies (leave drippings in pan) to a serving platter, cover gently with foil, and let roast rest 15 minutes before carving For the gravy Place the roasting pan with drippings over medium-high heat and whisk in flour until combined, add in chicken stock and whisk until combined. Simmer for 5-10 minutes until desired consistency. Add salt and pepper to taste.