- 1 3-4 lb bone-in pork shoulder
- 1 cup red wine or broth of your choice
- 1 medium onion, chopped
- 3 cloves of garlic, sliced
- 3 carrots, chopped
- 5 baby turnips, halved
- Spice Rub: 2 Tbsp chili powder,
- 1 tsp dried thyme,
- 1/2 tsp garlic powder,
- 1/2 tsp ground mustard,
- 1/2 tsp salt,
- 1/2 tsp ginger,
- 1/2 tsp black pepper,
- 1/4 tsp cayenne
Prepare spices and rub over entire pork shoulder and place in a dutch oven. Slice garlic and loosely chop onions and toss them on top of the pork. Add 1 cup of red wine or broth, seal the dutch oven with a lid and place in the oven for 2 hrs @ 250 F.
After 2 hours, remove from the oven and add your chopped carrots and halved baby turnips, put the lid back on and place in the oven for another hour.
Cook until the roast reaches an internal temperature of 190 F or slightly more. Pork will be super tender and super juicy and super delicious.
Slice pork and serve with stewed veggies.