Summary

Ingredients

• 1 kg roast pork
• 2 onions)
• 2 carrot (s)
• 500 g potato (s)
• 2 apple
• 100 ml red wine
• 1 liter beef broth
• 1 teaspoon pepper
• 3 bay leaves
• 3 carnation (s)
• 2 teaspoon juniper berries
• 3 stalks rosemary
• some thyme
• some marjoram
• 6 teaspoons cranberries
• a bit salt
• 2 tablespoon sugar
• some pepper
• 2 cloves garlic
• some lard

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Instructions

1. Peel and dice the onions, carrots, and potatoes. Peel, core, and quarter or eighth the apples. Peel and mince the garlic.
2. Rinse the roast and pat dry. Season with salt and pepper. Soak the Roman pot in cold water for 10 minutes to 1 hour.
3. In a large saucepan, heat a little lard over medium heat. Add the onions, carrots, potatoes, and 2 tablespoons sugar. Sauté for 5-7 minutes until starting to soften. Pour in the red wine and let it reduce by about half, for 3-4 minutes. Transfer everything to the soaked Roman pot. Add the roast, garlic, apples, 3 bay leaves, 3 whole cloves, 2 teaspoons juniper berries, 3 stalks rosemary, thyme, and marjoram.
4. Place the Roman pot with its lid in a cold oven. Set temperature to 160°C (320°F) using top and bottom heat; do not use convection. Roast for 1 hour.
5. After 1 hour, carefully open the pot and add the beef broth. Cover and continue roasting for 1 more hour, until the pork reaches 63°C (145°F) in the thickest part.
6. Remove from oven. Season the sauce to taste with salt and pepper. Using an immersion blender, purée the sauce until smooth.
7. Serve the roast with the sauce and cranberries. Accompany with dumplings, boiled potatoes, and red cabbage or sauerkraut.