Name: Juniper Ember Braised Pork with Lingonberry Fire Pickles
Prep time: 25 min
Cook time: 3 h 30 min
Total time: 3 h 55 min
Yield: 6
Cuisine: New Nordic
Ingredients: 4 lb bone-in pork shoulder, trimmed; 2 tbsp juniper berries, lightly crushed; 1 tbsp allspice berries, lightly crushed; 1 tsp dried chili flakes; 2 tsp kosher salt, plus more to taste; 1 tsp black pepper; 2 tbsp neutral oil; 1 large onion, roughly chopped; 4 garlic cloves, smashed; 2 cups dry red wine; 3 cups beef or pork stock; 2 tbsp lingonberry jam; 1 lb beets, peeled and cut into 1/2-inch wedges; 1 lb carrots, peeled and cut into 2-inch sticks; 1 cup fresh or frozen lingonberries; 1.5 cups white vinegar; 1 cup water; 1/2 cup sugar; 1 tsp mustard seeds; 2 bay leaves; Fresh dill sprigs for garnish

Description

This original dish features tender pork shoulder slowly braised in a juniper-infused broth with allspice and a subtle chili kick for sweet-spicy depth, creating a rich, aromatic meat that melts apart. It is paired with quick-pickled beets, carrots, and tart lingonberries for bright, tangy contrast that cuts through the richness. The unexpected fusion of New Nordic foraging elements with bold pickling techniques and a hint of heat makes this a hearty yet vibrant dinner that balances tradition and innovation.

Cultural Background

New Nordic cuisine emerged in the early 2000s in Scandinavia, led by chefs like René Redzepi of Noma in Copenhagen, who championed local foraging, seasonal ingredients, fermentation, and modern interpretations of traditional preservation methods. Pickling has deep roots in Nordic history as a way to preserve vegetables through long winters, while juniper berries have long flavored meats in Scandinavian and broader Northern European cooking. This recipe reimagines these elements in an inventive slow-braised format, blending rustic braising traditions with contemporary flavor pairings never before combined in this exact way.

Recipe Info

PREP TIME: 25 minutes
COOK TIME: 3 hours 30 minutes
TOTAL TIME: 3 hours 55 minutes
SERVINGS: 6
DIFFICULTY: Medium

Ingredients

4 lb bone-in pork shoulder, trimmed
2 tbsp juniper berries, lightly crushed
1 tbsp allspice berries, lightly crushed
1 tsp dried chili flakes
2 tsp kosher salt, plus more to taste
1 tsp black pepper
2 tbsp neutral oil
1 large onion, roughly chopped
4 garlic cloves, smashed
2 cups dry red wine
3 cups beef or pork stock
2 tbsp lingonberry jam
1 lb beets, peeled and cut into 1/2-inch wedges
1 lb carrots, peeled and cut into 2-inch sticks
1 cup fresh or frozen lingonberries
1.5 cups white vinegar
1 cup water
1/2 cup sugar
1 tsp mustard seeds
2 bay leaves
Fresh dill sprigs for garnish

Instructions

Preheat oven to 300°F. Pat the pork shoulder dry and season all over with 2 tsp salt, black pepper, crushed juniper berries, allspice, and chili flakes, pressing the spices into the meat.
Heat oil in a large Dutch oven over medium-high heat. Sear the pork on all sides until deeply browned, about 12-15 minutes total. Remove pork to a plate.
Add onion and garlic to the pot and cook until softened and lightly browned, 5-7 minutes. Deglaze with red wine, scraping up browned bits, and simmer until reduced by half, about 5 minutes.
Stir in stock and lingonberry jam until combined. Return pork to the pot, cover, and transfer to the oven. Braise for 3 hours, turning the pork once halfway through, until fork-tender and internal temperature reaches at least 195°F.
While pork braises, prepare the pickles: Combine vinegar, water, sugar, mustard seeds, bay leaves, and a pinch of salt in a saucepan. Bring to a simmer until sugar dissolves. Place beets, carrots, and lingonberries in a heatproof jar or bowl. Pour hot brine over vegetables, ensuring they are submerged. Let cool to room temperature, then refrigerate for at least 1 hour (or up to several days).
Remove pork from oven. Transfer to a cutting board and tent with foil to rest 15 minutes. Strain braising liquid, skim fat, and reduce on stovetop if desired for a thicker sauce. Shred or slice pork and serve drizzled with sauce alongside drained pickled vegetables. Garnish with fresh dill.

Tips

- Crush juniper berries gently with the flat side of a knife just before use to release their piney aroma without turning them to powder.
- Avoid over-reducing the braising liquid early on, as the pork releases juices that enrich the sauce naturally during the long cook.
- For a milder version, substitute the chili flakes with a pinch of smoked paprika or omit entirely while keeping the sweet-spicy balance from allspice and lingonberries.

Nutrition

Calories: 520
Protein: 42g
Carbs: 28g
Fat: 26g