Italian Herb Roasted Pork Roast with Vegetables
4-5 lb. bone-in Pork shoulder roast
1-2 tablespoons vegetable oil
1 tablespoon garlic powder
2 tablespoons Italian seasoning
1 teaspoon crushed rosemary
Kosher salt, to taste
Black pepper, to taste
4-5 carrots, cut into chunks
2-3 ribs celery, cut into chunks
8-10 small baby potatoes cut into chunks
Slather pork roast with vegetable oil. In a small bowl, combine garlic powder, Italian seasoning, crushed rosemary, salt and pepper. Mix well, and, spread over pork roast. Move roast to a plate, cover with plastic wrap and refrigerate 6-8 hours. When ready to roast the pork, remove from refrigerate 1 hour before placing in oven.
Preheat oven to 325-degrees F. Place the pork roast on a roasting rack, in a baking dish, fat side up. Roast pork for 30-35 minutes per pound. About 1 hour 30 minutes before end of roasting time, add your carrots, celery and potatoes to baking pan. Stir vegetables once during remaining cooking time.
Once roast has reached an internal temperature of 150-160 degrees, remove from oven and transfer roast to a cutting board and let rest 5-10 minutes. Carve. Remove vegetables to a serving bowl. Either make pork gravy out of pan juices, or, simply pour pan juices over sliced pork.