Hearty roast pork from the Roman pot

Ingredients for 4 servings:

• 1 kg roast pork
• 2 onions
• 2 carrots
• 500 g potatoes
• 2 apples
• 100 ml red wine
• 1 liter beef broth
• 1 tsp pepper
• 3 bay leaves
• 3 carnations
• 2 tsp juniper berries
• 3 sprigs of rosemary
• some thyme
• some marjoram
• 6 tsp cranberries
• some salt
• 2 tbsp sugar
• some pepper
• 2 cloves garlic
• some lard

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 35 minutes

Peel and dice the onions, carrots, and potatoes. Peel, core, and quarter or eighth the apples. Peel and mince the garlic. Wash the roast and pat dry. Season with salt and pepper. Soak the earthenware pot in water for 10 minutes to 1 hour. This will absorb the water that it releases into the food during cooking. In a saucepan, sauté the onions, carrots, and potatoes with a little lard and 2 tablespoons of sugar. Deglaze with red wine. Place the meat, vegetables, garlic, apples, and spices in the earthenware pot and cook in an oven (not preheated) at 160°C (320°F) top/bottom heat (no fan!) for 2 hours. After 1 hour, add the beef broth and continue cooking for a second hour. Season to taste with salt and pepper. Purée the sauce with a hand blender (this saves you having to thicken it with a roux). Serve with the cranberries. Dumplings or boiled potatoes and red or sauerkraut go perfectly with it.