Lempel's Schäufele for Daniela

Ingredients for 2 servings:

• 2 half pork shoulders (Schäufele), boned
• 1 large onion(s)
• 1 pack of dough (dumpling dough) from the refrigerated section
• 1 cube of meat broth
• 1 bottle of beer (Dark Country Beer, 0.5 l)
• salt and pepper
• 1 pinch(s) of caraway powder
• some port wine
• n. B. water
• possibly sauce thickener, dark

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Almost Franconian recipe (not for teetotalers)

Dry the thoroughly washed shoulder of pork, score the rind in a diamond shape (a carpet knife is best), and rub it liberally with salt, pepper, and caraway seeds (just add a little salt to the rind). Then place them in a roasting pan and add a little water to prevent it from burning. Now place them in an oven preheated to 180°C (top/bottom heat, middle rack). Peel the onion, slice it into strips, and add it to a pot with the stock cube and beer. Bring the whole thing to a boil, stirring constantly (careful, it will foam!). Then remove the pot from the heat. After 30 minutes of roasting, pour our beer sauce over the shoulder of pork. Now patience is required. My shoulder of pork should roast for 3 hours, basting it with its own juices every 20 minutes. Add a little more water if necessary. Please cook the dumplings before the shoulder of pork is finished cooking! After 3 hours, I remove the shoulder of pork from the broth and keep it warm. The sauce, unstrained, goes into the previously used pot, is brought to a boil briefly, thickened (why not use a ready-made dark sauce thickener), seasoned with salt and pepper, and finished with a little port wine. Arrange the shoulder of pork and dumplings on plates and pour the sauce over them.