Heat oven to 500° F.

Season pork shoulder roast with salt, pepper and garlic powder, to taste.

Lay potatoes and apples in bottom of roasting pan. Top with thyme and sage.

Place seasoned pork shoulder in roasting pan on top of thyme and sage.

Pour chicken broth into roasting pan. Roast 10-15 minutes until skin is browned.

Reduce heat to 300° F and continue to roast, basting liquid over pork every 30 minutes for about 2 hours until internal temperature reaches 155° F.

Remove pork shoulder roast and let cool 15 minutes before slicing.

Serve with roasted potatoes and apples.