1 (5-lb.) bone-in pork shoulder roast (Boston butt)
2 lemons, halved and divided
1/4 cup chopped fresh oregano
2 1/2 teaspoons salt
2 teaspoons pepper
1 garlic bulb, unpeeled
1/4 cup olive oil
1 cup low-sodium chicken broth
Garnishes: roasted garlic cloves, baby carrots, radishes, lettuce leaves
Preheat oven to 350°. Rub 1 lemon half on all sides of pork roast, squeezing juice from a lemon. Stir together oregano, salt, and pepper; rub on roast.
Place roast on a lightly greased rack in a roasting pan. Separate garlic cloves (do not peel), and place around the roast. Drizzle olive oil over roast and garlic cloves.
Squeeze juice from remaining 1 1/2 lemons into a bowl. Stir together juice and chicken broth; pour into the roasting pan.
Bake at 350° for 3 to 3 1/2 hours or until fork-tender. Shred pork into large pieces, if you prefer.