Braised spit roast from the tray

Ingredients for 6 servings:

• 6 juniper berries
• 1 tsp peppercorns, black
• Salt
• ½ tsp cayenne pepper
• 1 tsp sweet paprika powder
• 2 kg pork neck
• 1 kg potatoes
• 3 onions
• 1 bunch of soup vegetables
• ½ bunch parsley
• Oil for the drip pan

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours

Crush the juniper berries and peppercorns in a mortar and pestle. Mix in 2 teaspoons of salt, cayenne pepper, and paprika. Wash the meat, pat dry, and season generously all over. Place on the oiled roasting pan and cook in the preheated oven (electric oven: 200°C/ fan oven: 175°C/ gas mark 3) for about 2.5 hours. Peel, wash, and slice the potatoes. Arrange them around the roast 40 minutes before the end of the cooking time. Season with salt. Peel the onions and cut into wedges. Peel the carrots, parsley root, and celery, wash, and cut into even-sized pieces. Trim, wash, and slice the leek. Lightly salt the vegetables and arrange them on the baking tray, turning halfway through. Wash the parsley, shake dry, and chop all but a little for garnishing. Slice the meat and arrange on the baking tray with the potatoes and vegetables. Sprinkle vegetables with parsley