John Myers
Franconian Schäufele
The perfect franconian schäufele recipe with a picture and simple step-by-step instructions.
- 3 kg Pork shoulder with bone and rind, 750 grams each
- Black pepper from the mill
- Salt
- Caraway seeds
- 1 bunch Soup greens fresh
- 0,5 L Vegetable broth
- Cut the rind of the pork shoulder into a diamond shape. Salt Pepper (not too short) Sear the pork shoulder but do not add the rind soup greens and vegetable stock in the oven at 200 degrees top and bottom heat for 30 minutes. Then turn the oven back to 160 degrees and cook for about 2 hours until the meat can be easily removed from the bone. Pour broth over the rind over and over again. Alternatively also with dark beer. After the shoulder is ready, pour the brew through a sieve into a saucepan. Add the soup greens to the stock and puree with a hand blender until the sauce is creamy. Season the sauce with salt and pepper as needed. There are also dumplings and savoy cabbage, or sauerkraut. The Schäufele is not cured or smoked in Franconia. It’s different in Baden. I have posted a video on youtube where I prepare the shovel. Good Appetite
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