Franconian Schäufele with crust from the microwave

Ingredients for 2 servings:

• 1 kg pork shoulder (Schäufele), fresh. The skin should be cut into the smallest possible squares or diamonds by the butcher.
• 1 bottle of beer (dark beer)
• 1 bunch of soup vegetables
• 2 carnations
• 1 bay leaf
• 4 juniper berries
• some salt
• 1 sprig(s) of thyme
• some Fondor, very little
• some pepper
• 1 shot of water
• 1 shot of red wine
• some sauce powder (chicken sauce powder), very little
• e.g. flour or sauce thickener

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Recipe for the Tupperware Ultra pro

Place the shoulder of pork in the Ultra with the lid closed and microwave at 600 watts for 15 minutes. To achieve a good crust, it is important that the skin has been cut into as small squares or diamonds as possible. In the meantime, chop the soup vegetables very finely or slice them into strips. After 15 minutes, add the vegetables, dark beer, cloves, bay leaves, thyme, and juniper berries to the Ultra. Microwave for 5 minutes at 600 watts. Turn the shoulder of pork with the crust facing up and season well. Then place the Ultra with the lid in the oven at 200°C top/bottom heat for about 40 minutes. Once the meat is nice and tender, place the shoulder of pork on the lid and return it to the now-turned-off oven. Sieve the remaining contents of the Ultra into a saucepan, squeezing out the vegetables as you go or use a food mill. Dilute and season the sauce to taste and requirements. Add a little water, a splash of red or white wine, a little Fondor, some chicken gravy powder, salt, and pepper. Thicken the sauce until it reaches a creamy consistency. Serve with dumplings.