# What You’ll Need:
→ Pork
01 - 2.2 lbs boneless pork shoulder or pork butt, cut into large chunks
→ Marinade & Braising Liquid
02 - 2 cups beef or vegetable broth
03 - 1 cup apple cider vinegar
04 - 1 large onion, sliced
05 - 2 carrots, peeled and sliced
06 - 2 bay leaves
07 - 6 juniper berries, lightly crushed
08 - 6 whole black peppercorns
09 - 2 cloves
10 - 1 tablespoon brown sugar
11 - 1 tablespoon tomato paste
12 - 2 tablespoons raisins (optional)
13 - 1 teaspoon salt
14 - ½ teaspoon ground black pepper
→ Finishing the Sauce
15 - 2 tablespoons flour (or cornstarch for gluten-free)
16 - 2 tablespoons cold water
17 - 2 tablespoons red currant jelly or cranberry sauce
18 - 1 tablespoon unsalted butter (optional)
# Directions:
01 - Combine broth, vinegar, onion, carrots, bay leaves, juniper berries, peppercorns, cloves, brown sugar, tomato paste, raisins, salt, and black pepper in a large bowl or zip-top bag. Add pork chunks, cover, and refrigerate to marinate for at least 4 hours or preferably overnight.
02 - Remove pork from marinade and pat dry. Reserve marinade and vegetables. Heat oil in a large Dutch oven over medium-high heat. Brown pork pieces on all sides in batches. Transfer browned pork to a plate.
03 - Add the marinated vegetables to the pot and sauté for five minutes until softened.
04 - Return pork to the pot and pour in the reserved marinade. Bring to a gentle simmer, cover, reduce heat to low, and braise for 2 to 2.5 hours, turning the meat occasionally until tender.
05 - Remove pork and keep covered. Strain cooking liquid into a saucepan, discard solids, and bring liquid to a gentle boil.
06 - Whisk flour or cornstarch with cold water to form a slurry. Stir into simmering sauce and cook for 3–5 minutes until thickened.
07 - Stir in red currant jelly or cranberry sauce and butter if using. Adjust seasoning. Slice or shred pork, return it to the sauce, heat through, and serve hot.
