Roasted Boston Butt

Ingredients

• 1 (5-lb.) bone-in pork shoulder roast (Boston butt)
• 2 lemons, halved and divided
• 1/4 cup chopped fresh oregano
• 2 1/2 teaspoons salt
• 2 teaspoons pepper
• Kitchen string
• 1 garlic bulb, unpeeled
• 1/4 cup olive oil
• 1 cup low-sodium chicken broth
• Garnishes: roasted garlic cloves, baby carrots, radishes, lettuce leaves

Preparation

1. 1. Preheat oven to 350°. Rub 1 lemon half on all sides of pork roast, squeezing juice from lemon. Stir together oregano, salt, and pepper; rub on roast.
2. 2. Place roast on a lightly greased rack in a roasting pan. Separate garlic cloves (do not peel), and place around roast. Drizzle olive oil over roast and garlic cloves.
3. 3. Squeeze juice from remaining 1 1/2 lemons into a bowl. Stir together juice and chicken broth; pour into roasting pan.
4. 4. Bake at 350° for 3 hours to 3 1/2 hours or until fork tender. Shred pork into large pieces using two forks, if desired. Garnish, if desired.