Roast vegetables with spiced and herbed pork

• 4 lb Boston butt pork roast
• 2 1/2 cup cauliflower
• 2 1/2 cup broccoli
• 15 1/2 oz green beans
• 3/4 cup sliced yellow carrots
• 1 cup sliced orange carrots
• 1/2 cup butter
• 1/2 cup coconut vinegar
• 1 1/2 cup water
• 1/2 medium bell pepper
• 1 1/2 medium red onions coarsely chopped
• 1/4 cup olive oil, extra virgin
• 1 tsp summer savory
• 1 tbsp whole leaf oregano
• 1 tbsp Adolf's meat tenderizer
• 1 tsp salt
• 1 1/2 tbsp turmeric
• 1/4 cup cilantro, chopped
• 1/4 cup paprika
• 1/4 cup granulated garlic powder
• 1/4 cup ground cumin
• 4 bay leaf three whole one crumbled
• 15 1/2 oz green beans

1. Preheat oven 350 Fahrenheit
2. Put roast in a roaster.
3. Add all the herbs and spices make sure crumbled leaf gets on roast.
4. Add vinegar, water, vegetables.
5. Add butter melted and oil drizzle over the top of every thing
6. Add green beans after baking 30 minutes.
7. Also this is when you need to baste the pork bake a total of 2 and a half hours, more if not done.
8. Let sit 15 minutes after done then take the pork out and shed it.
9. Then add it back and mix well and serve.
10. Hope you enjoy!

pork roast, cauliflower, broccoli, green beans, carrots, orange carrots, butter, coconut vinegar, water, bell pepper, red onions, olive oil, oregano, s meat, salt, turmeric, cilantro, paprika, garlic powder, ground cumin, bay leaf three, green beans

Taken from cookpad.com/us/recipes/359351-roast-vegetables-with-spiced-and-herbed-pork (may not work)