1 shoulder pork roast, about 4.4 lbs (2 kg), with the bone and rind

2 cloves garlic, thinly sliced

1/4 cup (55 g) butter

2 onions, thinly sliced

1 tbsp (15 ml) dry mustard

1 cup (250 ml) chicken broth or water

8 Yukon Gold potatoes, peeled and halved or quartered

With the rack in the middle position, preheat the oven to 165 °C (325 °F).

With the tip of a knife, make incisions in the roast and insert the garlic slices.

In a large pan, preferably enameled cast iron, brown the roast in the butter. Season with salt and pepper. Set aside on a plate.

In the same pan, brown the onions with the mustard. Season with salt and pepper. Add the broth and return the roast to the pan. Cover and bake for 3 hours and 30 minutes or until the meat falls easily off the bone. Keep the roast warm on a plate, covered with aluminum foil.

In the same pan, bring the broth and potatoes to a boil. Cover and simmer for 30 minutes, stirring frequently, until the potatoes are tender. Add water, if needed.

Serve the roast, cut into pieces, with the potatoes.

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