Schweineschmorbraten mit Rübengemüse (Braised Pork Roast with Root Vegetables)

Name: Schweineschmorbraten mit Rübengemüse (Braised Pork Roast with Root Vegetables)
Ingredients: INGREDIENTS; 1 (5-lb.) boneless pork shoulder, butterflied; Kosher salt and freshly ground black pepper, to taste; 2 tbsp. whole juniper berries; 4½ tsp. caraway seeds; 8 cloves garlic, roughly chopped; 8 strips bacon; ¼ 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; ½ cup dry red wine; 1½ cups chicken stock; 6 sprigs thyme; 3 bay leaves; 2 tbsp. cornstarch; 2 tbsp. red wine vinegar

Schweineschmorbraten mit Rübengemüse (Braised Pork Roast with Root Vegetables) was pinched from <a href="http://www.saveur.com/article/Recipes/Braised-Pork-Root-Vegetables" target="_blank">www.saveur.com.</a>

"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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