Wipe pork with damp paper towels. Mix 1 ts salt, 1/2 ts pepper, and
the allspice; rub into surface of pork. Place pork, fat side up, in
large roasting pan with cover. Roast, uncovered, 1 hour.
Pour apple cider into bottom of pan. Add rutabaga slices. Roast,
covered, 1 hour.
Meanwhile, pare and quarter potatoes.
Remove roasting pan from oven. Add potatoes to pan drippings around
roast. Baste vegetables with drippings; then sprinkle with 1 ts salt
and 1/4 ts pepper.
Roast, covered, 1 hour longer, or until turnip and potatoes are
tender. If desired, sprinkle potatoes with paprika.
Remove roast and vegetables to heated platter; keep warm.
Skim off excess fat from drippings. Over direct heat, bring remaining
drippings to boiling; boil, uncovered, 15 minutes. Spoon over pork
and vegetables.
