1. Put the whole pork shoulder in the water with the halved onion, bay leaves, juniper berries, caraway, peppercorns, vinegar and salt, bring to the boil, skim and simmer gently for about 1.5 hours.
2. Peel the vegetables and cut them into thin, matchstick-sized strips (julienne).
3. Peel and dice the potatoes and boil them separately in salted water until tender.
4. In the last 15 minutes of cooking the meat, add the vegetable strips to the broth and cook until tender-crisp.
5. Take out the meat, slice it finger-thick and arrange in deep plates with the vegetables and potatoes; spoon over a little broth.
6. Sprinkle generously with freshly grated horseradish and parsley and serve immediately.
Tip: Grate the horseradish just before serving - fresh, it's sharp and aromatic, but it loses its strength quickly on standing.
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