Instructions: Put pork in a bowl, cover with white wine, add herbs, onions, carrot, garlic, juniper berries, stock and gin. Cover and marinate in refrigerator about 2 hours or overnight. Transfer to a glazed clay pot. Put pot in a cold oven and turn to 400 degrees; cook until liquid comes to a boil. Reduce to simmer and cook for 1 hour. Remove meat, then strain cooking stock, chill and skim fat.

Place layer of meat in bottom of pot, season, then add a layer of sauerkraut.

Repeat until all meat and sauerkraut has been used. Add skimmed stock, put into oven and heat to boiling point. Reduce heat to 300 to 325 degrees and simmer slowly 1 1/2-2 hours.

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