Pork Shoulder With Warm Potato Salad

• 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

1. 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.
2. 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.
3. 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.
4. Slice the pork and serve with the potato and lettuce salads.

pork shoulder, carrots, onions, berries, black peppercorns, bay leaves, cloves, gold potatoes, sugar, salt, white wine vinegar, olive oil, fresh chives, mustard, mixed salad greens

Taken from recipes-plus.com/api/v2.0/recipes/21444 (may not work)