Braised Pork Roast with Root Vegetables Schweineschmorbraten mit Rübengemüse
Ingredients
- 1 (5-lb.) boneless pork shoulder, butterflied
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp. whole juniper berries
- 4 1⁄2 tsp. caraway seeds
- 8 cloves garlic, roughly chopped
- 8 strips bacon
- 1⁄4 cup olive oil
- 3 medium parsnips, peeled and cut into 1″ chunks
- 3 medium carrots, peeled and cut into 1″ chunks
- 1 large russet potato, peeled and cut into 1″ chunks
- 1 small celery root, peeled and cut into 1″ chunks
- 1 medium yellow onion, cut into 1″ chunks
- 1⁄2 cup dry red wine
- 1 1⁄2 cups chicken stock
- 6 sprigs thyme
- 3 bay leaves
- 2 tbsp. cornstarch
- 2 tbsp. red wine vinegar
Instructions
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