Traditional Schweinebraten

foodandwine.com

Teri Ruebusch

3 medium (about 6 ounces each) leeks

1 (4 ½-pound) boneless pork shoulder, preferably with a nice, even fat cap (or a 5 ½-pound bone-in pork shoulder)

1 tablespoon cumin seeds

2 teaspoons caraway seeds

1 tablespoon brown mustard seeds

2 teaspoons hot paprika

1 tablespoon plus 2 teaspoons kosher salt, divided

2 ½ teaspoons black pepper, divided

1 pound baby Yukon Gold potatoes

1 large (about 12 ounces) yellow onion, cut into 1-inch wedges

3 large (about 6 ounces each) carrots, cut into 1-inch pieces (about 3 cups)

3 large (about 5 ounces each) parsnips, cut into 1-inch pieces (about 3 cups)

2 (12-ounce) cans dark German beer (such as Märzen, dunkel, or bock)

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

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