Pork to Taste Like Wild Boar

• 2 pints red wine
• 1 cup red wine vinegar
• 4 carrots, sliced
• 2 large onions, sliced
• 4 cloves garlic, crushed
• 6 bay leaves
• 1 bunch parsley
• 1 teaspoon thyme
• 1 teaspoon marjoram
• 1/2 cup whole peppercorns
• 16 juniper berries, crushed
• Coarse salt to taste to taste
• 1 9-pound leg pork
• 2 pints chicken or pork stock
• 4 tablespoons olive oil
• 4 tablespoons flour

1. Combine all the ingredients except the pork, stock, olive oil and flour in a large saucepan and simmer for five minutes.
2. Cool.
3. Score the fat on the pork to allow the marinade to seep in.
4. Put the pork in a large non-aluminum container and cover with marinade.
5. Cover and leave refrigerated or in a cool place for four days, turning occasionally.
6. Preheat oven to 325 degrees.
7. Remove the meat from the marinade.
8. Wipe it dry.
9. Heat the oil in a large, heavy braising pan and brown the meat on all sides.
10. Meanwhile, in a separate saucepan bring the marinade and its vegetables to boil.
11. Remove the meat from the braising pan and stir in the flour.
12. Gradually add the marinade through a strainer.
13. Stir until smooth and add enough stock to make a thick sauce.
14. Return the meat to the pan.
15. Cover and cook for 3 to 4 hours, or until pork comes away from the bone.
16. Transfer to a heated serving dish.
17. Pour off excess fat from the sauce and pour the sauce into a small saucepan.
18. Bring to boil and reduce slightly.
19. Correct seasoning.

red wine, red wine vinegar, carrots, onions, garlic, bay leaves, parsley, thyme, marjoram, peppercorns, berries, salt, pork, chicken, olive oil, flour

Taken from cooking.nytimes.com/recipes/10170 (may not work)