# What You'll Need:
→ Pork
01 - 2.2 pounds budget pork roast (e.g., shoulder or butt), cut into large chunks
02 - Salt and freshly ground black pepper, to taste
→ Marinade
03 - 2 cups water
04 - 1 cup apple cider vinegar
05 - 1 large onion, sliced
06 - 2 carrots, sliced
07 - 2 bay leaves
08 - 8 black peppercorns
09 - 4 whole cloves
10 - 1 teaspoon juniper berries (optional)
11 - 1 tablespoon brown sugar
→ Cooking & Sauce
12 - 2 tablespoons vegetable oil
13 - 2 tablespoons tomato paste
14 - 1½ cups beef broth
15 - 2 tablespoons raisins
16 - 2 tablespoons red currant jelly or cranberry sauce
17 - 1 apple, peeled and grated
18 - 1 tablespoon cornstarch mixed with 2 tablespoons cold water
→ To Serve (optional)
19 - Fresh parsley, chopped
# How-To Steps:
01 - Combine all marinade ingredients in a large pot or bowl. Submerge pork chunks, cover, and refrigerate for at least 8 hours or overnight, turning occasionally.
02 - Remove pork from marinade, reserving the liquid. Pat pork dry and season lightly with salt and black pepper.
03 - Heat vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Brown pork pieces on all sides, then remove and set aside.
04 - Add sliced onions and carrots from the marinade to the pot and sauté for 5 minutes until lightly golden.
05 - Stir in tomato paste and cook for 1 minute. Return the browned pork to the pot.
06 - Strain marinade to remove whole spices, add the liquid along with beef broth to the pot, and bring to a simmer.
07 - Add raisins, red currant jelly, and grated apple. Cover and simmer gently for 1.5 to 2 hours until pork is tender.
08 - Remove pork and keep warm. Skim fat from the sauce if needed. Blend sauce until smooth with an immersion blender if desired.
09 - Return sauce to simmer. Stir in cornstarch slurry and cook until thickened, about 2 minutes.
10 - Slice or shred pork and return to the sauce. Heat through, garnish with fresh parsley, and serve with boiled potatoes, noodles, or bread dumplings.
