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PEEL the onion and garlic cloves. Finely CHOP the garlic cloves and the onion into (half) thin rings. PAT the pork shoulder dry using paper kitchen towels and SEASON them with pepper and salt.
HEAT butter in the Dutch oven and cook the pork shoulder steaks brown on both sides. ADD the onion, garlic and tomato paste and cook a few minutes more. POUR in the wine along with the bay leaves, cloves and juniper berries.
Also ADD the water after a few minutes and place the lid on. Let it simmer on low heat for about an hour.
RINSE the small potatoes and ADD them to the Dutch oven after about an hour. Let it cook on low heat for another half an hour, or until the potatoes are done.
REMOVE the bay leaves, cloves and juniper berries. SERVE with a salad or warm veggies and enjoy!