John Myers
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Pork Shoulder Roast with Sauce, Thuringian Dumplings and Red Cabbage
The perfect pork shoulder roast with sauce, thuringian dumplings and red cabbage recipe with a picture and simple step-by-step instructions.
Pork shoulder roast:
- 2 piece Pork shoulder roast with bone and rind, 450 g each
- Coarse sea salt from the mill
- Colorful pepper from the mill
- Sweet paprika
- Caraway seed
- 2 tbsp Clarified butter
- 500 ml Meat broth (2 teaspoons instant)
- 2 Large onions approx. 200 g
- 4 Carrots about 200 g
- 1 piece Leeks approx. 100 g
- 2 Garlic cloves
Sauce:
- Vegetables / liquid from pork shoulder roast
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
Thuringian dumplings: (For 3 – 4 people)
- 1 Pack / bag Water
- 2 liter Thuringian style dumpling mass 750 g
- 1 tsp Salt
Red cabbage:
- 2 Servings Red cabbage / frozen / own production / see my recipe
Pork shoulder roast with sauce:
- Peel and roughly dice the onions. Peel the carrots with the peeler, halve lengthways and cut diagonally into pieces. Clean and wash the leek and cut into coarse rings. Peel and roughly dice the garlic cloves. Wash the pork shoulder joint, pat dry with kitchen paper, cut into the rind in a comb shape with a sharp knife, season with coarse sea salt from the mill, colorful pepper from the mill, sweet paprika and caraway seeds, fry in pan butter on all sides, the vegetables ( Add onion cubes, carrot pieces, leek rings and garlic cubes) and fry briefly and deglaze / pour on with the meat stock. Place in the preheated oven (175 ° C) and bake / cook for about 1 hour. Place the two slices of pork shoulder roast on an ovenproof dish and bake in the oven on both sides for 25 – 30 minutes at 175 ° C until crispy, golden-brown and keep warm until serving. Finely puree the vegetables / sauce in the casserole with a hand blender and season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches).
Thuringian dumplings: (For 3 – 4 people)
- Mix / knead the dough well, form 6 dumplings, place in the boiling water and slowly simmer / cook at low temperature (approx. 20-25 minutes). When the dumplings rise and turn slowly, they are done. Remove the dumplings with the ladle and place on a plate with a small saucer in the middle. This allows the cooking water to drain off easily.
Red cabbage:
- Serve the pork shoulder roast with sauce, Thuringian dumplings and red cabbage. A cold beer goes well with it / e.g .: Budweiser, Pilsener Urquell, Einbecker …
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