Pork Roast W/ Port and Veggies

• 1 12-2 12 lbs pork shoulder
• 1 tablespoon olive oil
• 2 teaspoons salt
• 2 teaspoons pepper
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 1 teaspoon sage
• 2 medium potatoes, cut into bite sized pieces
• 3 medium carrots, peeled and cut into bite sized pieces
• 1 parsnip, peeled and cut into bite sized pieces
• 12 cup port wine
• 2 12 cups water

1. Preheat oven to 350.
2. In medium to large dutch oven, heat oil over medium high heat.
3. Rub pork shoulder with salt, pepper, thyme, rosemary, and sage.
4. Brown pork on all sides.
5. Once pork is browned, pour port and water into dutch oven, add potatoes, carrots, and parsnip.
6. Cover and bake in oven for 1 1/4 to 2 hours, until instant read thermometer reads between 160 and 170 degrees in center of pork shoulder.

pork shoulder, olive oil, salt, pepper, thyme, rosemary, sage, potatoes, carrots, parsnip, port wine, water

Taken from www.food.com/recipe/pork-roast-w-port-and-veggies-361868 (may not work)