Roasted Pork with Carrots and Onions

Yet another recipe from Penzeys. Their version is waaaaaaay more photogenic than ours.

Ingredients:
4-5 lb. pork shoulder roast (we used bone-in, but boneless would work too)
Vegetable oil (a tablespoon or so)
2 T. (or so) pork seasoning (we used Penzeys' 33rd & Galena)
2 onions, sliced into thin rounds
1 lb. carrots, cut into large chunks
1/2 c. (or more) apple juice
Preheat oven to 375 degrees F. Rinse and pat dry the roast. Rub it with a little vegetable oil, then coat it with the pork seasoning. Place the onions in the middle of a roasting pan, drizzle them with a little oil, and toss to coat. Put the seasoned roast down on top of the onions. Arrange the carrots around the roast, and drizzle them with a little more oil. Roast at 375 degrees F for 15 minutes, then reduce heat to 325 degrees F. The roast will need about 2 hours total cooking time if it's bone-in, slightly less if it's boneless. Stir the carrots and any exposed onions every 20 minutes or so during the 2 hours of cooking. After the first hour, sprinkle them with the apple juice. Add more apple juice if everything seems to be drying out too much during roasting.

Comments:
We could not figure out how to cut this roast, so we ended up hacking it to pieces. It tasted pretty good, but I'm not sure it meets our criteria for a repeatable meal.