Preheat oven to 150°C/300°F. Roughly dice carrot, celery root and half of the onions. Cut remaining onions into rings.

oven, cutting board, knife

1 carrot / 0.5 celery root / 2 onions

In a large saucepan, caramelize sugar and add onion rings. Once they have softened and browned, add sauerkraut and stir thoroughly.

large saucepan

100 g sugar / 500 g sauerkraut

Deglaze with a part of the apple juice and all of the white wine. Add butter to pan, season with salt and pepper, and allow to simmer for approx. 30 min.

500 ml apple juice / 200 ml white wine / 80 g butter

In the meantime, score the skin side of the roast crosswise. Tuck cloves into the incisions. Slather the opposite side with mustard. Then, mix salt, pepper, paprika, and caraway seeds. Sprinkle mixture evenly over roast and pat it in.

cutting board, knife

2 kg pork shoulder / 5 cloves / 4 tbsp mustard / 0.5 tsp salt / 0.5 tsp pepper / 0.5 tsp paprika / 0.5 tsp caraway seeds

In a roasting dish, sauté carrot, celery root, diced onion, and tomato paste in some vegetable oil over medium-high heat for approx. 8 – 10 min. until slightly tender. Deglaze pan with the remaining apple juice. Place roast on top of vegetables and bake in preheated oven at 150°C/300°F for approx. 3 hrs. Serve on a bed of sauerkraut and roasted vegetables. Enjoy!

oven, roasting dish

1 tbsp tomato paste / 100 ml apple juice / vegetable oil for frying