Prepare the Pork Shoulder: Preheat your oven to 250°C (482°F). Score the skin of the pork shoulder in a diamond pattern, being careful not to cut into the meat. Rub the pork with olive oil, minced garlic, salt, pepper, smoked paprika, thyme, and cayenne pepper. Place the pork skin-side up in a roasting pan.
Roast the Pork: Roast in the oven for 30 minutes until the skin blisters and browns. Reduce the oven temperature to 150°C (302°F) and continue to roast for approximately 4 to 5 hours, or until the meat is very tender and the skin is crispy.
Prepare the Vegetables: In a large bowl, toss the carrots, onions, potatoes, and the whole garlic bulb with olive oil, salt, and pepper.
Approximately 1.5 hours before the pork is done, add the vegetables to the roasting pan around the pork.
Make the Gravy: Once the pork and vegetables are removed from the roasting pan, place the pan on the stove over medium heat. Sprinkle flour over the pan drippings and stir to combine. Gradually add the stock, stirring constantly to incorporate and scrape up any flavourful bits from the bottom of the pan.
Simmer until the gravy thickens. Adjust seasoning with salt and pepper as needed.
Serve: Allow the pork to rest for at least 20 minutes before slicing. Serve the pork sliced alongside the roasted vegetables and drizzle with the gravy.
