Roasted Pork Shoulder

Preheat the oven to 450°F. Cut 4 pieces of kitchen twine. Wrap each piece of twine around the roast and secure with a knot. Ensure even spacing between each knot.

Combine the salt, garlic powder, onion powder, thyme, paprika, and pepper in a dish. Rub the olive oil over the roast. Then, rub the spice mixture all over the pork roast.

Transfer the roast to a roasting pan or baking dish.

Bake for 30-35 minutes until the roast has developed a browned outer crust.

Turn the temperature down to 275°F. Combine the chicken broth, soy sauce, dijon mustard, and garlic.

Pour half of the mixture in the bottom of the pan. Store the remaining in the fridge. Continue roasting until the internal temperature of the pork reaches 180 to 200°F. Cook time is about 1.5 hours per pound. Check the roast throughout the cook time and cover with foil if it’s becoming too browned.

When cooking is finished, let the roast rest on a cutting board for 15 minutes.

Skim the fat from the top of the pan juices. Transfer any remaining pan juice to a saucepan along with the remaining chicken broth mixture from earlier. Bring to a boil. Combine the cornstarch and water and whisk into the mixture. Continue whisking until thickened like a gravy.

Slice or shred the pork and serve with gravy.