Heat the olive oil in a dutch oven (or oven safe pan) over medium high heat.
Mix together salt, pepper, garlic powder, onion powder, and paprika.
Add the pork shoulder to the pan. Season it with the seasoning mixture. Sauté the pork for 3-4 minutes on each side to brown the pork.
Remove the pork from the pan. Add the garlic to the pan and cook for approximately 1 minute. Then deglaze the bottom of the pan with about 1/2 cup of the chicken.
Add the pork back to the pan. Pour the remaining broth into the bottom of the pan.
Place the onions, carrots and potatoes on top and around the pork shoulder. Sprinkle the Italian seasoning on top.
Place the lid on the pot and place it in the preheated oven.
Cook for 60-85 minutes until the pork reaches an internal temperature of 145 degrees Fahrenheit. Check the roast after 60 minutes and continue to check every 5 minutes until the pork is done.
Remove the pork from the pan. Let rest for 10 minutes, then slice the pork.
While the pork is resting, toast all the vegetables in the sauce left in the pan to make sure that they are coated with the flavors.
Then serve the pork with the potatoes, carrots and onions from the pot and enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 5 days.