(by Becky @ Becky's Place)
3-4lb pork shoulder roast*
2 small onions, peeled & quartered
2 small heads garlic, peeled & smashed
1/2 tsp pink salt
2Tbsp herbes de provence
2Tbsp rosemary
1Tbsp liquid smoke
2 large sweet potatoes, peeled and chunked, tossed with a dash of olive oil
Place roast in Dutch oven. Add onions and garlic, salt, herbes de provence, rosemary and liquid smoke. Cover and place in oven set to 350 for a half hour. Reduce oven to 325. Add sweet potatoes, cover and return to oven to continue to cook for 1hr. Reduce heat to 300 for another 1hr & 20mns. Remove from oven and let rest 15mns before serving.
*My roast was direct from the freezer. You may wish to cook yours for less time if it is thawed. Use a thermometer to test for doneness.
Drats! I forgot to get a picture once it was completely done. Well, it looked a lot like the second photo... just a little browner, I guess. This was a very good combination and I'll make it again. I was hesitant when adding the liquid smoke. But I'm not sure it added much to the outcome, maybe a little additional saltiness. Next time I would like to increase it to 2-3Tbsp. This fed 5 of us with leftovers for at least three more servings.
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