Braised Pork Roast with Root Vegetables (Schweineschmorbraten mit Rübengemüse)

Ingredients

• 1 (5-lb.) boneless pork shoulder, butterflied
• Kosher salt and freshly ground black pepper, to taste
• 2 tbsp. whole juniper berries
• 4 ¹⁄₂ tsp. caraway seeds
• 8 cloves garlic, roughly chopped
• 8 strips bacon
• ¹⁄₄ cup olive oil
• 3 medium parsnips, peeled and cut into 1" chunks
• 3 medium carrots, peeled and cut into 1" chunks
• 1 large russet potato, peeled and cut into 1" chunks
• 1 small celery root, peeled and cut into 1" chunks
• 1 medium yellow onion, cut into 1" chunks
• ¹⁄₂ cup dry red wine
• 1 ¹⁄₂ cups chicken stock
• 6 sprigs thyme
• 3 bay leaves
• 2 tbsp. cornstarch
• 2 tbsp. red wine vinegar