Pork Roast with root veggies

• 5 lb bone in pork shoulder roast
• 3 tbsp chicken bouillon
• 2 cup water
• 1 salt, pepper to taste
• 1 Now for the root vegetables. I have use many different root vegetables. Today I used carrots, parsnips, celery and new baby potatoes

1. I like to cook my roast whether beef or pork very slow and all day.
2. Place your roast in a oven proof deep roasting pan with a lid.
3. Season roast with the salt and pepper and combine your chicken bouillon and water and pour over roast.
4. Set temperature at two hundred and seventy five degrees and cook for 5 to 6 hours.
5. Once roast is basically falling off the bone, add root vegetables and cook for an additional hour until vegetables are done to your liking.

chicken bouillon, water, salt, now

Taken from cookpad.com/us/recipes/357515-pork-roast-with-root-veggies (may not work)