Ingredients:

  • 4 lbs pork shoulder or pork loin, bone-in
  • 2 tablespoons olive oil
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground caraway seeds
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 cups low-sodium chicken broth
  • 1 medium onion, quartered
  • 3 carrots, peeled and cut into large chunks
  • 3 cloves garlic, minced
  • 2 bay leaves
  • Fresh thyme sprigs (optional, for garnish)

Instructions:

  1. Preheat your oven to 325°F (165°C). Pat the pork shoulder dry with paper towels.
  2. Mix together the salt, black pepper, smoked paprika, caraway seeds, garlic powder, and onion powder in a bowl. Rub the meat with olive oil and coat with the seasoning mix.
  3. Heat a tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the pork on all sides until golden brown.
  4. Add onions, carrots, and garlic to the skillet. Sauté for about 5 minutes until softened.
  5. Pour in the chicken broth and bring to a simmer. Return the pork to the skillet on top of the vegetables and add bay leaves.
  6. Cover and roast for 1.5 hours, until the internal temperature reaches 145°F (63°C). Baste occasionally.
  7. Remove the lid, increase the oven temperature to 425°F (220°C), and roast for an additional 15-20 minutes to crisp the skin.
  8. Let the pork rest for 15 minutes before slicing. Serve on a platter with vegetables and pan juices, garnished with thyme.