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1
For the pork: Preheat the oven to 325 degrees F.
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2
Sprinkle the shoulder liberally on all sides with salt and pepper.
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3
Truss the roast by taking butcher's string and tying one string tautly lengthwise and 4 shorter strings widthwise (about 1 1/2 inches apart).
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4
Place the roast fat-side up.
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5
With a paring knife, make several small incisions into the fat.
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6
Cut the rosemary sprigs into 1-inch segments.
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7
Place the sliced garlic and rosemary into each incision.
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8
Scatter the chopped onion, carrots and celery in the bottom of a heavy-bottomed roasting pan.
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9
Then set the shoulder on top of the vegetables and add 1 quart of water.
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10
Place into the oven and roast until the pork registers an internal temperature of 155 degrees F on a meat thermometer, about 2 1/2 hours.
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11
Let the meat rest for 10 to 15 minutes before you serve it.
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12
Make a pan gravy, or reserve the pan juices and vegetables for another use.
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13
For the pan gravy: Take the roast out of the pan and whisk the flour into the pan drippings.
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14
Add 2 cups water, stirring often over medium heat, until the flour is incorporated.
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15
Simmer 20 minutes, and then add salt and pepper to taste.
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16
Strain through a fine sieve.
