Wurzelfleisch (Root Vegetable Pork) Recipe

• 2 lbs pork shoulder, boneless, skinless, cut into large chunks
• 1 large yellow onion, peeled and quartered
• 2 large carrots, peeled and cut into thick sticks
• 2 parsnips, peeled and cut into thick sticks
• 1 small celery root (celeriac), peeled and cut into sticks
• 1 leek, white and light green parts only, cleaned and sliced
• 4 garlic cloves, lightly crushed
• 1 bay leaf
• 8 whole black peppercorns
• 1 tsp caraway seeds
• 1 tbsp sea salt (plus more to taste)
• 1/2 cup dry white wine
• 8 cups cold water
• 1/4 cup fresh flat-leaf parsley, finely chopped
• 2 tbsp fresh chives, finely sliced
• 1 tbsp unsalted butter
• 1 tbsp freshly grated horseradish (plus extra for serving)
• 1 tsp lemon zest
• Freshly ground black pepper, to taste

Wurzelfleisch Instructions

1. Pat the pork shoulder chunks dry with paper towels and season them lightly with sea salt and freshly ground black pepper.
2. In a large pot, add the pork shoulder chunks and pour in 8 cups of cold water to cover the meat completely.
3. Bring the water to a gentle simmer over medium heat, skimming off any foam that rises to the surface with a ladle or spoon.
4. Add the quartered yellow onion, lightly crushed garlic cloves, bay leaf, whole black peppercorns, caraway seeds, and 1 tablespoon sea salt to the pot.
5. Pour in the dry white wine and continue to simmer gently, uncovered, for 45 minutes, occasionally skimming off any additional foam.
6. While the meat simmers, peel and cut the carrots and parsnips into thick sticks, peel and cut the celery root into sticks, and clean and slice the leek (white and light green parts only).
7. After 45 minutes, add the prepared carrots, parsnips, celery root, and leek to the pot with the meat.
8. Continue to simmer everything together for another 30-40 minutes, or until the pork is very tender and the vegetables are cooked through but not mushy.
9. Check the broth for seasoning and add more salt or freshly ground black pepper to taste.
10. Once the pork is tender, carefully remove the meat from the pot and let it rest for a few minutes on a cutting board.
11. Slice the pork into thick pieces, cutting against the grain for tenderness.
12. Arrange the sliced pork on a large serving platter and surround it with the cooked root vegetables and leek.
13. Strain some of the broth and ladle it over the meat and vegetables to keep them moist and flavorful.
14. In a small bowl, mix the freshly grated horseradish, lemon zest, and unsalted butter until well combined.
15. Sprinkle the dish generously with chopped parsley and sliced chives, and serve with the horseradish butter mixture and extra grated horseradish on the side.