Schweineschmorbraten mit Rübengemüse (Braised Pork Roast with Root Vegetables)
"The juniper berries and caraway seeds in this roast give it a floral, woodsy flavor, while the bacon that wraps it helps keep the meat moist. This recipe first appeared in our December 2012 issue along with Todd Coleman's story Bavarian Dream...."
INGREDIENTS
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INGREDIENTS
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1 (5-lb.) boneless pork shoulder, butterflied
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Kosher salt and freshly ground black pepper, to taste
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2 tbsp. whole juniper berries
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4½ tsp. caraway seeds
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8 cloves garlic, roughly chopped
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8 strips bacon
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¼ cup olive oil
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3 medium parsnips, peeled and cut into 1" chunks
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3 medium carrots, peeled and cut into 1" chunks
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1 large russet potato, peeled and cut into 1" chunks
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1 small celery root, peeled and cut into 1" chunks
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1 medium yellow onion, cut into 1" chunks
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½ cup dry red wine
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1½ cups chicken stock
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6 sprigs thyme
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3 bay leaves
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2 tbsp. cornstarch
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2 tbsp. red wine vinegar
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