Baden Schäufele in aluminum foil

Ingredients for 4 servings:

• 1.2 kg pork shoulder (Schäufele)
• 3 butcher’s onions or vegetable onions
• 1 piece(s) aluminum foil, sturdy
• 1 tbsp olive oil
• 3 tbsp dry white wine

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 20 minutes

is very juicy, and once it is in the oven, you don’t have to worry about it anymore

Wash and dry the shoulder of pork. Do not add any seasonings; the meat is already salty enough from the brine. Place the aluminum foil on the work surface; if necessary, fold two pieces together to create a larger surface. Now peel the butcher’s onions and cut them into approximately four thick slices. These should then be about 1-1.5 cm thick. Spread the olive oil on the foil and arrange the onions on top. Place all the onion slices neatly next to each other. Place the shoulder of pork on top of the onions and add the white wine. Then seal the foil at the edges. It should be tightly sealed to prevent steam from escaping. Now place the package on a baking sheet and place it on the middle rack of an oven preheated to 180 degrees Celsius. Let it stay there for 2.5-3 hours. Don’t worry, nothing can happen, as the onions will release enough liquid, so nothing will burn. When the shoulder of pork is done, a lot of juice will have collected in the foil, which can now be used to season a potato salad. But be careful, the collected juice is usually quite salty. The onions taste good and are very juicy. Note from the chef’s recipe editor: If you don’t want to use aluminum foil, use parchment paper or baking paper for the package. Using lemon juice and salt is recommended for health reasons.