• Preheat your oven to 325℉. Heat a large Dutch oven over medium-high heat. While it heats, season the pork with Italian seasoning, salt, and pepper.
• Add 1 tablespoon of oil to the pot and sear the roast for 2 minutes per side until browned on all sides, then transfer to a plate.
• Add the remaining tablespoon of oil, then add the onion and carrot and cook for 3-4 minutes, stirring occasionally, until softened.
• Add the pork roast back to the pot and pour in the stock. Cover with the lid and place in the oven.
• Cook for around 3 hours until the roast reaches an internal temperature of around 185-190℉, and the meat is very tender and pulls apart easily with a fork.
• Transfer the pork roast to a plate, tent with foil, and let rest for 15 minutes before serving. Don't worry if it falls apart! To serve, break the meat up into chunks and serve with gravy.

For the Gravy

• Return the Dutch oven to the stovetop over medium-high heat.
• Remove the onions and carrots with a slotted spoon or strainer. If the liquids are fatty, skim most of the fat off the top with a spoon.
• Mix the cornstarch and water together and pour the mixture into the pot. Stir or whisk until the mixture comes to a simmer. Cook for 1-2 minutes until thickened.