Step 1

Preheat your oven to 325°F (165°C).

Step 2

Pat the pork shoulder dry with paper towels. Rub the olive oil all over the pork, then season with garlic powder, onion powder, thyme, smoked paprika, salt, and pepper.

Step 3

Heat a large oven-safe skillet or Dutch oven over medium-high heat. Sear the pork shoulder on all sides for about 3-4 minutes per side, until the meat is browned. This step helps lock in the flavors.

Step 4

Add the apple cider vinegar or chicken broth to the pan, scraping up any browned bits from the bottom. If you're adding vegetables, arrange them around the pork roast in the pan. You can also add a bit of brown sugar for sweetness, if desired.

Step 5

Cover the pan with a lid or aluminum foil and transfer it to the preheated oven. Roast for 3-4 hours (or 25-30 minutes per pound) until the meat is fork-tender and easily pulls apart. If you want a crispy skin, remove the cover for the last 15-20 minutes and increase the temperature to 450°F (230°C).

Step 6

Once the pork is cooked, let it rest for 10-15 minutes before slicing or shredding. Serve the roast with the cooked vegetables and any pan juices.