For the pickle, coarsely chop parsley root, carrots, celery and onions. Bring to a boil with vinegar, wine, 250 ml water, cloves, bay leaf and pepper. Let cool and pour over the pork so that it is covered. Leave in a cool place for 2 days. Then remove the meat and pat dry. Rub well with salt, crushed garlic and pepper. Brown on all sides in hot lard. Put the meat into a casserole dish and fry the well drained vegetable pieces from the marinade in the frying residue. Pour beef broth over the meat. Cover and cook in the preheated oven at 180 °C for about 90 minutes. When the meat is tender, remove and carve. Strain the roast residue through a sieve, if necessary thicken with some flour mixed with water. Season to taste with salt and sugar, stir in a few flakes of butter and dress the sliced vinegar roast’l with it.
Horseradish jerky (see recipe) and colorful garden vegetables (see recipe) as a side dish.