Pork Shoulder With Warm Potato Salad - cooking recipe

Ingredients

1 None pork shoulder (4 to 5 lbs)
2 None medium carrots, peeled and quartered
4 None medium onions, 2 halved, 2 finely diced
1 tsp juniper berries
1 tsp black peppercorns
2 None bay leaves
4 None cloves
4 1/2 lbs Yukon gold potatoes, peeled
2 tsp sugar
1/2 tsp salt
3/4 cup white wine vinegar
3/4 cup olive oil
1/4 cup chopped fresh chives
1 1/2 tsp Dijon mustard
1 lb mixed salad greens

Preparation

Place the pork, carrots, halved onions, juniper berries, peppercorns, bay leaves and cloves in a large Dutch oven. Add 4 quarts cold water to cover the pork. Bring to a boil on high heat. Reduce heat to low; cover and simmer for 2 1/2 hours.
Cook the potatoes in boiling salted water for 20 mins. Drain, refresh with cold water and slice. Remove 1 1/4 cups stock from the pork and place in a saucepan. Add the sugar, salt, 1/2 of the diced onion and 1/2 cup vinegar. Season with black pepper. Bring to a boil. Stir in 6 tbsp of the oil and the chives and pour over the potatoes. Let stand for 45 mins-1 hour.
Mix the mustard, remaining diced onion and remaining 1/4 cup vinegar in a medium bowl. Season with salt and black pepper. Gradually whisk in remaining 6 tbsp oil. Toss with the salad greens.
Slice the pork and serve with the potato and lettuce salads.