Season the pork roast, covering all sides with the seasoning.
In a very hot dutch oven, sear the roast on all sides then transfer to a plate.
Add mushrooms, carrots, onion, and garlic to the pot and saute. Stir in flour and saute for a few minutes.
Slowly stir in chicken broth, white wine, and apple cider vinegar. Scape any brown bits on the bottom of the pan. Bring to a simmer.
Place the pork shoulder roast back in the Dutch oven and cover with a tight-fitting lid.
Braise in the oven until fall-apart tender, turning over halfway.
Serve over mashed potatoes, riced cauliflower, or egg noodles. Garnish with sour cream, chopped scallions, or parsley.
You can freeze your roast in an airtight container for up to 4 months.
For a sliceable roast, remove it at 140 degrees, tent it with aluminum foil, and let rest for 20 minutes. For pulled pork, the internal temperature normally reaches an internal temperature of around 200 degrees.