Schäufele in dark beer sauce

Ingredients for 4 servings:

• 2 pieces of pork shoulder, scored on the bone with rind
• 2 leeks
• 4 carrots
• ½ celery
• 3 onions
• marjoram
• Caraway, whole
• Salt
• pepper
• ½ beer (dark), rather sweet e.g. Köstritzer
• ½ roasting stock
• Soy sauce, sweet
• Sauce thickener, dark

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 2 hours 50 minutes

Roughly chop all the vegetables. Season the meat with salt and pepper, and toss it in marjoram and caraway. This works best in the kitchen sink. Don’t skimp on anything. Place the vegetables in the roasting pan. Place the meat on top. Pour in the beer and stock. The meat must not sit in the liquid. Now place the roasting pan in the preheated oven at 200°C in an uncovered roasting pan for 15 minutes. Then cover with aluminum foil and a lid. Cook for 2 hours at 130°C. Check the liquid occasionally; if there is too little, add more beer. Test with a meat fork whether the meat is tender. If so, remove it and set aside. Pour the vegetables and liquid through a sieve and gently squeeze the vegetables dry. Return the sieved sauce to the roasting pan. Finish with soy sauce and a sauce thickener, if desired. Place the meat in the oven with the rind facing up and grill the rind until crispy. Franconian dumplings go well with this.