Schäufele

Prep time: 10 min

Cook time: 2-3 hour

Servings: 2

1 - 150 gram

The Schäufele is a shoulder piece of pork that is fried completely with bones and fat rind. The crust becomes crispy and crispy. The meat almost falls naturally from the shovel-shaped shoulder bone. Plus the delicious gravy and beer.

A real treat!

Ingredients

1400 gr Pork shoulder with bone and rind

1 tsp sea salt

1 tsp black pepper

1 tsp ground caraway

2 midsize onions

600 ml water

2 carrots

1 celery

300 ml dark beer

Directions

Wash the Pork shoulder and dry it well. Season with pepper, salt and caraway (just add salt to the rind!)

Place the scoop into a roasting pan with the rind facing up. Add a little water to prevent it from burning. 30 minutes at 392°F.

Peel and roughly chop the onions. Take the roasting pan out of the oven, garnish the onions around the scoops and put the roasting pan filled with 600 ml hot (!) water back in the oven. Fry at 320°F for 2-3 hours. The Schäufele is ready when it is buttery soft and can be easily removed from the bone.

Finally, grill at 482°F for 5-10 minutes until the crust pops nicely.

Delicious sauce

Finally, simply press the sauce through a sieve in the roasting pan, thicken with potato flour if desired and season with salt, pepper and caraway. The Schäufele can be varied in terms of taste with the different sauce ingredients.

varied: fry 2 cloves of garlic, 2 small carrots, 1 leek and some celery

with beer: Pour in just 125 ml of water and then 500 ml of beer. Finally, thicken with 3 tablespoons of sour cream instead of potato flour.

Page updated

Google Sites

Report abuse