Franconian Schäufele

Ingredients for 2 servings:

• ½ kg pork (pork shoulder with bone and rind)
• 3 onions
• Soup vegetables
• 600 ml meat broth
• salt and pepper
• Caraway seeds

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash and dry the meat. Using a sharp knife, make diamond-shaped cuts in the rind every half a centimeter, taking care not to damage the meat. Roughly slice the onions and vegetables and arrange them on the roasting tray. Season the shoulder of pork generously with pepper, salt, and ground caraway seeds and place it on the roasting tray with the fat rind facing up. Add about 600ml of warm meat broth, but do not cover the onions and vegetables. (The shoulder of pork should be fried, not boiled!) Place the entire roasting pan in the preheated oven and roast the meat at 220°C (electric stove) for at least 2.5 hours. It is important that the shoulder of pork is placed in the top heat of the oven so that the crust browns nicely but does not burn. Baste the roast with its own juices every half hour. The shoulder of pork is done when the meat slides easily off the bone. Finally, pass the sauce through a sieve and thicken slightly, possibly adding 3 tablespoons of sour cream.