Rosemary Roasted Pork Shoulder with Fingerling Potatoes and Creminis | Carhartt Family Wines

Ingredients

• 4 - 4 1/2 pound pork shoulder with blade/bone-in (aka Boston butt roast)
• Kosher salt
• Freshly cracked black pepper
• 2 tbsp. whole grain mustard
• 2 tbsp. dijon
• 2 tbsp. chopped rosemary, plus 1 rosemary sprig
• EVOO
• 1/2 tsp. red chili flakes
• 1/2 tsp. ground cloves
• 1 1/2 pounds mixed fingerling potatoes
• 1 pound cremini mushrooms, cleaned, de-stemmed and halved