2large sweet potatoes, cut into French fry-like wedges
1red onion, sliced thick
3large lemons, halved
Preheat oven to 225°F. Allow pork shoulder to come to room temperature.
Rub salt and 3 tablespoons of Moroccan Seven Spice Blend all over pork shoulder, pressing to adhere. Allow to rest while oven heats up.
Peel and cut the carrots into thick, French fry-like wedges. Peel and cut sweet potatoes into large, French fry-like wedges. Peel and cut onion in half vertically. Trim edges and cut into thick half inch slices. Toss all in a bowl with oil, honey and remaining tablespoon of Moroccan Spice Blend.
In a large 13x9” baking dish place the pork shoulder in the center, fat side up and propped up if necessary with a few vegetables underneath. Arrange vegetables and fruit around pork. Pour chicken stock over pork and vegetables. Roast for 6 hours, or until fall apart tender with internal temperature of 205°F. About 90 minutes per pound. Baste occasionally while roasting.
Allow to rest at least 20 minutes, covered with aluminum foil. Remove bone from pork and pull apart or cut into pieces. Serve with roasted vegetables and fruit. Spoon pan juices and squeeze lemons over pork and vegetables and sprinkle chopped mint on top.