Black Forest Schäufele

Ingredients for 4 servings:

• 1 kg smoked meat (pork shoulder, the bigger the juicier)
• 1 onion(s)
• 1 bay leaf
• 3 carnations
• 1 tsp pepper, whole black grains
• 1 tsp juniper berries

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Place the shoulder of pork in a saucepan and just cover with water. Add the onion studded with cloves and bay leaves, along with the peppercorns and crushed juniper berries. Bring the stock very slowly to a boil; it should only be bubbling. After about two hours, the shoulder of pork is cooked. You can tell this is done when the meat begins to fall away from the bone. Carve the meat and serve it on sauerkraut. Serve with homemade mashed potatoes, whipped with plenty of butter until fluffy and seasoned with mace. Potato salad is often served with the shoulder of pork, which is dressed with the hot shoulder of pork broth and eaten warm.