Franconian Schäufele

Ingredients for 4 servings:

• 4 servings of pork (shoulders with rind and bone)
• salt and pepper
• Garlic
• Water
• Caraway seeds
• 2 carrots
• 2 leeks or onions
• 1 piece(s) celery
• rosemary
• oil
• 1 beer, dark

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

pork shoulder

Make diamond-shaped cuts in the rind. Season the meat generously with salt and pepper. Rub in crushed garlic, if desired. Sprinkle caraway seeds over the meat. Sear the meat in a roasting pan on the stovetop in a little oil, but not on the rind side. Clean and chop the vegetables, and place them around the meat in the roasting pan. Pour in water and a little beer, and roast in the oven at around 200°C for about 2 hours, adding more beer frequently. Towards the end, put the lid on the roasting pan and increase the oven temperature. Finally, puree the overcooked vegetables and add them back to the sauce, seasoning to taste. Serve with raw dumplings and red cabbage.