Schäufele recipe of our culinary expert Christian Wagner
- 1.5 kg Franconian Schäufele pork shoulder bone-in and with rind
- 300 g Carrots
- 150 g Leek
- 150 g Onions
- 150 g Celery root
- 1 teaspoon Caraway
- Oil or clarified butter for browning
Cut the meat into 6 to 8 cm-thick portions and slit a grid pattern into the rind.
Wash the meat, pat it dry and season with salt. Heat the oil or clarified butter in a large stew pot and sear the meat over high heat on all sides.
Cut the vegetables into cubes and sauté lightly, add a cup of water and season with salt and caraway.
Place the Schäufele with the rind side up on the vegetables and roast it in a pre-heated oven for 2 hours at 180°. Baste the roast occasionally with the juices. In the last 10 minutes, increase the temperature to 220° (top heat) - This makes the crust crispy.
Add a bit of water to the juices. Puree the vegetables and pass the sauce through a sieve. Season to taste and enjoy!