5 pound pork shoulder (butt) roast
2 Tbsp vegetable oil
1 packet brown gravy mix
4 Idaho potatoes, cut into 1 inch pieces
5 Gala apples, cut into quarters and cored
2 Tbsp unsalted butter
2 Tbsp fresh rosemary leaves (or 1 Tbsp dried rosemary)
Preheat oven to 325 degrees Fahrenheit. Season the pork on all sides with salt and pepper. Heat oil in a large Dutch oven (4 qt). Brown pork on all sides, about 10 minutes per side on medium-high heat. Add 2 cups water and entire packet of gravy mix. Bring to a simmer, cover and place pot into the oven. Allow to cook for at least two hours or until fork tender. In a large oven-proof skillet, heat the butter until melted. Add the potatoes and season with salt and pepper. Toss potatoes well and place pan in oven. After 15 minutes, remove the pan and add apple quarters and the rosemary leaves. Toss and return to the oven for an additional 15 minutes, or until potatoes are fully cooked. Serve the pork with gravy, potatoes and apples.