Directions

1. Preheat oven to 400 F with the oven rack in the lowest position.
2. Place your pork, fat side up, in a roasting pan on a roasting rack and coat it with 2 tablespoons of olive oil. Season with salt and pepper.
3. Roast for 2 hours (it should appear golden brown).
4. Remove the pork from the oven and brush the entire surface of the roast with the large grain Dijon mustard, then press brown sugar into the mustard, all over the roast.
5. Reduce the oven temperature to 350 F and continue to roast for 2 more hours, or until the internal temperature near the bone is 185 F. Optional: Cover with tinfoil if pork is browning quicker than preferred.
6. When your pork has about an hour left, prep your veggies. Chop carrots and sweet potatoes. Add the vegetables and the remaining 2 tablespoons of olive oil to a bowl and mix well.
7. Thickly slice the peeled and cored apples and place them in a different bowl, to be added later.
8. Place carrots and sweet potatoes on a tinfoil-lined baking sheet. Do not add brown sugar or apples yet. 
9. Season the vegetables with a pinch of salt and black pepper, then place the baking sheet in the oven.
10. Take the veggies out after 30 minutes, add the sliced apples and sprinkle with 1/3 cup of brown sugar. Return the baking sheet to the oven for about 20-30 more minutes. 
11. Remove pork once internal temp mentioned above is reached and tent with foil and let rest while veggies finish roasting.
12. Remove veggies once fork tender. 
13. Slice up the pork with a knife or shred it apart with two forks and enjoy!