Crush the juniper berries in a mortar, coarsely grind the bay leaves, remove the pork rind and any fat from the roast pork.
For the marinade, mix the wine, vinegar, grated onions, juniper berries, grated bay leaves, tarragon, lemon zest, ground cloves, ginger and black pepper in a baking dish. Place the roast pork in a deep baking dish just large enough to fit inside. Pour the marinade over it and cover the baking dish with aluminum foil. Leave to marinate in the refrigerator for 2 days, turning the meat to the other side twice a day.
Preheat the oven to 170 °C. Remove the meat from the marinade and shave off all the leftover onions and spices well. Rub the salt evenly into the meat. Pass the marinade through a sieve and squeeze out all the liquid from the leftovers before discarding them.
Heat the lard in a heavy fireproof dish or roasting pan with a lid until it starts to splatter. The roasting pan should be large enough to comfortably hold the roast. Pour in the meat and brown it quickly and evenly on all sides without burning it. Remove the meat. Stir the marinade with 350ml of water and pour the liquid into the pan. Bring to a boil and scrape off all the cooking residue from the bottom and sides.
Put the meat back into the pan, put the lid on and cook in the oven for a few minutes.
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