Harold's Pig and Roots

Directions

1. 1

   1 Boned pork shoulder 1 tb Minced fresh sage 3 tb Lemon juice 1 1/4 lb Carrots,peeled/cut into 2" 1 lb Russet potatoes,peel/quarter 1 lb Tur

2. 2

   Have your market trim pork of fat, then bone, roll, and tie the meat, saving the bones (or do this yourself). 2

3. 3

   Place meat in a 5-6 quart ovenproof pan on medium-high heat

4. 4

   Turn often until meat is well browned all over, about 10 minutes

5. 5

   Add stock, sage, and lemon juice

6. 6

   stir to scrape browned bits from pan

7. 7

   Cover very tightly and bake in a 325'F

8. 8

   oven for 1 hour. 3