Ingredients: 
1 kg pork shoulder
1.25 kg Potatoes
500 g carrots
500 g Broccoli florets
1 Tbsp flour
400 ml Beef stock
1 tsp mustard
Salt
Black Pepper  
METHOD: 
Preheat the oven to 215°C,
Place the pork in a large roasting pan and brush with 2 Tbsp of olive oil. Season to taste with salt and pepper.
Roast for 30 mins, then turn down the heat to 190°C.
Add chopped potatoes and continue to roast for 1 hour 15 mins or until the pork is cooked through and the potatoes are crisp.
Remove the pork and potatoes from the oven and transfer to a serving dish. Keep warm while you make the gravy.
In a large saucepan of boiling water, cook 500 g sliced carrots, for 4 mins. Add 500 g broccoli and cook for 3-4 mins more until the veggies are tender. Drain well and keep warm.
Make Gravy: 
To make the gravy, remove excess pork juices leaving 2 Tbsp in the pan. Place the pan on the stovetop and stir in 1 Tbsp of flour. Cook for 1 min. Remove from the heat and gradually add 400 mls of beef stock, stirring constantly. Return to the heat, bring to a boil, and stir in 1 tsp mustard.
Carve the pork and serve with roasted potatoes, carrots, broccoli, and gravy and place on your Xmas table. Yum!