Franconian Schäufele

Ingredients for 4 servings:

• 1 onion(s)
• 1 carrot(s)
• 1 parsley root(s)
• ½ stalk(s) leek
• 1 tomato(s)
• 1 tsp caraway powder
• 1 tsp salt
• 1 tsp pepper
• 1 kg pork shoulder
• 25 g coconut oil
• ½ liter of water, hot

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 15 minutes

Preheat the oven to 210°C. Peel and roughly dice the onion. Wash, trim, peel, and roughly chop the carrot and parsley root. Trim, wash, and roughly chop the leek. Wash and quarter the tomato. Heat the fat in a roasting pan. Mix the caraway seeds, salt, and pepper. Pat the meat dry and rub all over with the spices. Spread the vegetables evenly in the roasting pan and place the meat on top. Cook the pork roast on the bottom rack of the oven for 2 hours. After 20 minutes, pour 1/4 liter of boiling hot water into the roasting pan. Baste the roast with meat juices frequently during cooking. After 1 hour, add another 1/4 liter of hot water. Remove the meat from the roasting pan and keep warm. Pour the meat juices through a sieve and set aside. Then slice the roast and serve. Serve the gravy as a sauce.