Ingredients:
1.5 kg roast smoked pork (pork neck or back)
1 kg waxy potatoes
2 onions
3 carrots
2 bay leaves
5 allspice seeds
4 juniper berries
1 tsp mustard seeds
1 teaspoon black cumin
Salt and pepper to taste
2 tbsp hot mustard
3 tbsp honey
3 tbsp neutral oil
500 ml vegetable broth
Fresh parsley for garnish
Directions:

1. Preparation of the smoked pork roast:
   Rinse the roast pork thoroughly under cold water and pat dry with kitchen paper.
   Prepare a marinade from mustard, honey, salt, pepper and 2 tablespoons oil.
   Rub the pork roast generously with the marinade and let it sit in the fridge for at least 2 hours, preferably overnight.
2. Prepare vegetables:
   Peel the onions and cut them into rings.
   Peel carrots and cut into slices.
   Peel the potatoes and cut them into large pieces.
3. Preheat oven:
   Preheat the oven to 180°C top and bottom heat.
4. Prepare smoked pork roast:
   Take the marinated smoked pork roast out of the fridge and let it come to room temperature.
   Heat 1 tablespoon of oil in a roasting pan and fry the onion rings until translucent.
   Add the vegetables (carrots, potatoes) and fry briefly.
   Place the roast on top of the vegetables.
5. Prepare the seasoning mixture:
   Roughly crush the bay leaves, allspice seeds, juniper berries, mustard seeds and black cumin in a mortar.
   Sprinkle the spice mixture evenly over the smoked pork roast.
6. Add broth:
   Carefully pour the vegetable broth into the roasting pan so that the roast pork is half covered.
7. Baking in the oven:
   Cover the roasting pan and let the pork roast braise in the preheated oven for about 1.5 hours.
   Baste the roast with the juices every now and then to ensure juicy meat.
8. Glaze Roast:
   After about 1 hour, remove the roast from the oven and brush it with a mixture of mustard and honey.
   Put the roast back in the oven and continue cooking until it gets a golden crust.
9. Serve:
   Take the smoked pork roast out of the oven and let it rest briefly.
   Cut into slices and arrange on a platter with the braised vegetables.
   Garnish with fresh parsley.
10. Side dish recommendation:
    As a side dish, potato dumplings, sauerkraut or a fresh green salad go perfectly with this hearty dish.
11. Enjoy:
    The smoked pork roast is now ready to serve. Enjoy this hearty feast together with your family or friends.
    Tips:
    If the roast browns too quickly while it’s in the oven, you can cover it with aluminum foil to prevent burning.
    Experiment with the spices and add other flavors such as garlic or marjoram as desired.
    Leftover pork roast can be used excellently for sandwiches or in a hearty soup.