Schäufele South Baden style

Ingredients for 4 servings:

• 1,400 g pork, Schäufele with bone (cured, smoked pork shoulder)
• ½ liter dry white wine
• 1 onion(s), peeled, halved
• 1 garlic clove(s), peeled
• 1 bay leaf
• 2 cloves
• 8 peppercorns
• 2 grains allspice
• 5 juniper berries, lightly crushed
• some salt

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Traditional autumn/winter food in Baden

Briefly rinse the shoulder of pork. Bring white wine to a boil with about one liter of water, onion, garlic, and spices. Add the meat; it should just be covered with the liquid. Bring to a boil once, then cover and simmer for about two hours. Do not boil (otherwise it will become dry and tough). It’s cooked when the bone comes off easily. Remove the bones (best with a lengthwise cut on the flatter side), slice the meat. If you want to reuse the stock, season with salt and pepper. It goes well with potato salad. Serve with either sauerkraut and mashed potatoes, or potato salad (without mayonnaise!) and endive or lamb’s lettuce. The shoulder of pork is also delicious cold with pickles, mustard, horseradish, and farmhouse bread, and is also suitable as a rustic party dish.