Franconian Schäufele

Ingredients for 4 servings:

• 1 ½ kg pork shoulder with bone and rind – Schäufele
• salt and pepper
• 1 tsp caraway seeds
• 1 tbsp clarified butter
• 1 large onion(s)
• 1 large carrot(s)
• some beer, dark

Instructions

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

Traditional Sunday dinner in Franconia

Score the rind of the pork roast diagonally or have it scored when you buy it. Wash the pork roast, pat it dry, and rub it thoroughly with salt and pepper. Heat the fat in an iron casserole dish and sear the roast on all sides. Quarter the onion, chop the carrot into large pieces, and add it. Pour in 1 cup of water. Place the roast on the bottom rack of an oven preheated to 200°C (top/bottom heat) and roast with the rind facing up for 1 1/2 to 2 hours, basting occasionally with the meat juices. Add a little more water if necessary. Brush the roast with beer repeatedly for the last 30 minutes to ensure the crust is nice and crispy. Remove the roast and let stand for 10 minutes. Deglaze the meat juices with a little water, pour through a sieve, remove the fat, and season with salt to taste, if necessary. I thicken my sauce by first puréeing the vegetables and then straining the sauce through a sieve. This also adds a subtle flavor. Serve with roasts. Side dish: potato dumplings and coleslaw. Beer, of course, goes well with it. Tip: A butcher friend recommended reducing the temperature to 160°C (320°F) and cooking the shoulder of pork for 3-4 hours. It will be buttery soft.